Waffles, Rice (a German recipe)

Ingredients

• half a pound of rice
• one pound of flour
• five eggs beaten up
• two spoonfuls of yeast
• half a pound of melted butter
• a cupful of warm milk

Method

1. 1

   Wash the rice in warm water, drain it, and boil in milk till it swells and becomes a thick mass.

2. 2

   Take the rice off the fire, then keep stirring it, adding by degrees the flour, eggs, yeast, melted butter, salt, and warm milk.

3. 3

   Set it in a warm place to rise, and bake quickly in the usual way.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2236. The excerpt below is the record exactly as published.

ood spoonfuls of yeast, a giU. of brandy, and half a pound of butter beaten to cream. Beat the butter and eggs first together, then add the flour, and, when smooth, the other ingredients ; let this stand in a warm place for an hour to rise. Butter the waffle-iron before you pour in the batter, and bake of a light j-ellow colour. Strew with pounded cinnamon and sugar before serving. — A. von Kochheim. Waffles made with Yeast.— Beat three fresh eggs to a light froth ; mix with them a pint of lukewarm milk and a large table-spoon- ful of fresh yeast, and add half a nutmeg grated, a piach of salt, an ounce of butter, and as much flour as "will make a light batter. Put this in a warm place, and let it rise for two or three houi-s. Bake the cake in waffle-u'ons in the usual way {see Waffles) . Waffles made without Yeast or Soda. — Take a pint and a quarter of flour, and as much additional flour as will go into a wine-glass ; mix "with it half a tea-spoonful of salt. Dissolve two ounces of butter in a pint of hot milk, and let the milk cool. Beat the yolks of three eggs in a bowl, and add to them the milk and the flour alternately. Whisk the whites of the eggs separately to a firm froth, and stir them lightly into the batter. Bake the waffles immediately after the whites are put in, and do not beat the batter after the whites are added. Waffles, Rice. — BoU. half a pint of rice till soft ; put it into a bowl, and add very gradually thi-ee-quarters of a poimd of flour, half a tea-spoonful of salt, a pint and a quarter of milk, and the well-beaten yolks of two eggs. Beat the mixture thoroughly. "Whisk the whites of the eggs to a stifi froth, add them to the batter, and beat it again. Take a small quantity of this mixture in a cup, and pour it backwards and forwards from a good height for a few minutes ; then bake immediately. Waffles, Rice (a German recipe). — Wash half a pound of rice in warm water, drain it, and boil in milk till it swells and becomes a thick mass. Take the rice off the fire then, and keep stirring it, adding by degrees one pound of flour, five eggs beaten up, two spoonfids of yeast, half a pound of melted butter, a little salt, and a ciipful of warm mil

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