Name: Rice Waffles
Ingredients: one cupful of boiled rice; one teaspoonful of soda; one teaspoonful of salt; three eggs; one heaping teaspoon of broken butter; one saltspoon of salt; two cupsful of sour milk; three-quarters full; one saltspoon of pepper

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Rice Waffles

Ingredients

Directions

Separate the grains of rice, cream the butter, beat the eggs, and stir those together. Dissolve the soda in a very little warm water, which stir to the milk and add to the mixture. Stir in flour enough to make a thick batter.
Have the waffle irons hot and greased with butter. Fill them three-quarters full. Be careful not to burn them. Bake the first side before turning.
VENISON BREAKFASTS. 109
BREAKFAST No. 25.
Cracked Wheat. Venison Hash on Toast. Rice Croquettes.
Coffee. Ripe Fruit.
Chop remnants of cold roast venison as for roast beef hash. Add to it a little of the venison gravy. Do not have it watery, only moist. Heat hot, but do not stew it. Serve hot.
RICE CROQUETTES. Eoll boiled rice into little balls, then flatten them. Coat with eggs and cracker crumbs. Bake on a griddle, greased with butter.
110 ^VHAT TO GET FOR BREAKFAST,
BREAKFAST No. 26.
Cracked Wheat.
Venison Rolls. Buttered Toast.
Tomato Sauce, or Currant Jelly.
Coffee. Ripe Fruit.
When beautifully cooked, this breakfast van- ishes like a vision. Have venison steaks cut thin. Trim off the fat. Mix together, one teaspoonful of salt, one of thyme or summer savory, and one saltspoon of pepper. Sprinkle this seasoning over the steaks, roll them tightly and tie. Lay them on a trivet or stand, fitted into a roasting pan. Have a hot oven, that the surface may soon sear and securely hold the juices. Bake half an hour or more. These are quite as nice as sausages, and you are certain of what you are eating.
N. B. — When a dish is repeated, and no refer- ence made to it, its directions can easily be found by referring to the preface.

Nutrition, whole recipe (rough)

590Calories

19 gProtein

25 gFat

72 gCarbs

What these numbers assume: 7 portions

Ingredient	Portion assumed	kcal
Rice	1 cup cooked (158g) white	206
Sour Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Colbrath, M. Tarbox. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Rice + milktop 7% of all pairs

Smell alikemoderate

Cooked together7,374 recipes

Shared aroma: 2-nonenal (fatty, green).
Rice + peppertop 12% of all pairs

Smell alikemoderate

Cooked together8,379 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Rice + buttertop 16% of all pairs

Smell alikemoderate

Cooked together9,645 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Egg + buttertop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).