Waffles, Rice

Ingredients

• One cup of boiled rice
• three eggs
• 1 oz. of butter
• two cups of sour milk
• one teaspoonful of salt
• one teaspoonful of soda

Method

1. 1

   Mix rice with creamed butter and frothed eggs.

2. 2

   Add salt, soda, and milk, then enough flour to make a thick batter.

3. 3

   Fill waffle irons three-quarters full and bake carefully.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 49. The excerpt below is the record exactly as published.

wo teaspoonfuls of salt, one cup of yeast, enough flour to make a batter; add the eggs, well beaten, last. Mix at noon to bake for even- ing. This quantity makes sixty square waffles ; bake in waffle-iron and eat with milk and sugar ; a little ground cinnamon mixed with some sugar is very nice. Waffles, German. — Half a pound of butter stirred to a cream, the yolks of five eggs mixed with Vz lb. of flour, half a pint of milk gradually stirred in, and, lastly, the whites of the eggs whipped to a stiff froth and beaten into the butter. Very rich and de- licious. Waffles, Ingleside. — Make one pint of Indian meal into mush in the usual way. While hot, put in a small lump of butter and a dessert - spoonful of salt. Set the mush aside to cool. Meanwhile beat separately till very light the whites and yolks of four eggs. Add the eggs to the mush, and cream in gradually one quart of wheaten flour. Add half a pint of buttermilk or sour cream, in which has been dissolved half a teaspoonful of carbonate of soda. Lastly, bring to the consistency of thin batter by the addition of sweet milk. Waffle- irons should be put on to heat an hour in advance, that they may be in the proper condition for baking as soon as the batter is ready. Have a brisk fire, butter the irons thoroughly, but with nicety, and bake quickly. Fill the irons only half full of batter, that the waffles may have room to rise. Waffles, Quick BREAD, ETC Butter-scotch Waffles, Quick. — Sift together three cups of flour, a heaping teaspoonful of baking-powder, and a quarter of a teaspoonful of salt. Beat light in another bowl two eggs, and add to them two cups of milk. Now stir the flour into the milk-and-egg mixt- ure, and the batter is ready for the waffle-iron. The waffle-iron must be thoroughly clean and perfectly dry when it is put away after using, and it must be kept in a dry closet, that it may not rust. To grease the iron preparatory to baking waffles, have it heated. Then apply the melted butter to the interstices with a small brush; pour the batter by the large cupful into it, that the iron may be filled quickly. As soon as one side is full, close the iron and turn the under side to the fire. Waffles, Rice. — One cup of boiled rice, three eggs, i oz. of butter, two cups of sour milk

Cook this with the app: pantry check, scaling, and the assistant.