Rich Waffles
From The Elm City cook book, 1896
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 4. The excerpt below is the record exactly as published.
RICH WAFFLES. Take one quart sweet milk, two cups boiled rice, 3 cup flour. Warm the milk, stir in the above named articles, add half cake compressed yeast, dissolved in half cup warm water, and half teaspoonful salt. Make at noon to use for tea at six. Set in warm place, when ready to cook, add two eggs
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