Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups boiled rice
- 2 cups flour
- 1 tablespoon melted butter
- 3 tablespoons butter
- 2 teaspoons baking powder
- 2 ounces of butter
- 2 ounces of powdered white sugar
- 8 eggs
- 2 heaping tea- spoons baking powder
- 1 large pt
- 2 eggs
- 3 eggs!
- 2 teasoons baking powder
- 3 eggs
- salt
Directions
1 pt. milk, 2 cups boiled rice, 2 cups flour, 8 eggs, 2 heaping tea- spoons baking powder; press the rice through a sieve; add to it the eggs Avell beaten; then 1 tablespoon melted butter; then the flour and milk; beat until smooth; add the baking powder; mix thorough- ly and bake at once on a hot griddle.
Jamestown Cook Book.
1 qt. flour, 1 large pt. sweet milk, 2 eggs, 3 tablespoons butter, 2 teaspoons baking powder, a little salt ; rub the butter through the
124 ■ THE WARREN COOK BOOK
flour tlioronghly; add salt audi bkldng-; powder ; when ready to bake beat the eggs and add to the milk and then to the other ingredients.
Ellen W. Beaty.
1 pt. sweet milk, % cup melted butter, sifted flour to make soft batter; add the -Well beaten yolks -of 3 eggs!; then the beaten whites, lastly 2 teasoons baking powder. Mrs. Lucy Noyes.
3 eggs, % pt. milk, 2 ounces of butter, 2 ounces of powdered white sugar, % of a pound flour sifted, i/^ teaspoon cinnamon; warm the butter and milk together; beat the eggs well and pour them in the milk ; sprinkle in the flour, sugar and spice gradually until it becomes a thick batter; heat waffle irons; grease well and pour in some of the batter; shut the irons tight and bake on both sides by turning the irons. Mrs. W. A. Greaves.