Skip to main content

Rice Waffles

From an old cookbook · modernised transcription
Jump to recipe ↓

Why it works: Cream and flour are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 30,481 recipes. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓

Rice Waffles

Oven, in the book's wordsA moderate oven

Ingredients

Directions

  1. Melt the Cottolene in a bowl.

  2. Mix in the baking soda and cream of tartar.

  3. Add enough flour to create a thin batter.

  4. Preheat the waffle iron and pour in the batter.

  5. Cook until golden brown and serve warm.

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.

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.

  1. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

More rice waffles recipes

You might also like