Waffles, Rice

Name: Waffles, Rice
Ingredients: half a pound of rice; four eggs; a pint of flour; a little salt; as much sweet milk as will make it a soft batter

From Jane Hamilton's recipes, 1909

Beat the eggs well before mixing.

Presented as published in 1909. 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

Nutrition per serving

2032Calories

69 gProtein

377 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories2032 kcal

Protein69 g

Carbohydrates377 g

Fiber2.9 g

Sugars1 g

Total Fat24 g

Saturated Fat6.7 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat4.2 g

Omega-30.1 g

Cholesterol744 mg

Sodium300 mg

Potassium878 mg

Calcium223 mg

Iron27 mg

Magnesium148 mg

Phosphorus928 mg

Zinc6.9 mg

Copper1 mg

Manganese4.4 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.3 mg

Vitamin K0.8 mcg

Vitamin B60.9 mg

Vitamin B121.8 mcg

Thiamin (B1)3.7 mg

Riboflavin (B2)2.1 mg

Niacin (B3)27 mg

Folate1019 mcg

Choline601 mg

Caffeine0 mg

Water203 g

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 25. The excerpt below is the record exactly as published.

WAFFLES, RICE. Boil half a pound of rice, when it is cold add to it four eggs, a pint of flour, and a little salt, mixing up the whole with as much sweet milk as will make it a soft batter

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