Waffles, Rice

Ingredients

• half a pint of rice
• three-quarters of a pound of flour
• a pint and a quarter of milk
• the well-beaten yolks of two eggs

Method

1. 1

   Boil the rice till soft; put it into a bowl, and add very gradually the flour, salt, and milk.

2. 2

   Beat the mixture thoroughly.

3. 3

   Whisk the whites of the eggs to a stiff froth, add them to the batter, and beat it again.

4. 4

   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.

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.

three-quarters of a poimd of flour, seven eggs, a pint of milk, three good 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

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