Dinner
Rice waffles
Marion Harland’s original method for Rice waffles, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- One cup of boiled rice;
- one pint of sweet milk;
- two eggs;
- one teaspoonful of baking-powder;
- one teaspoonful of salt;
- a table spoonful of butter and flour to make a thin batter.
- Sift salt, baking-powder and one scant cup of flour twice together;
- add milk and eggs, beat in butter and rice.
- Beat two minutes.
Historical transcription
Source method
- 1
One cup of boiled rice; one pint of sweet milk; two eggs; one teaspoonful of baking-powder; one teaspoonful of salt; a table spoonful of butter and flour to make a thin batter. Sift salt, baking-powder and one scant cup of flour twice together; add milk and eggs, beat in butter and rice. Beat two minutes.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.