The 1901 Cookbook Archive
No. 1795 — Rice Waffles
English historical translation of Molokhovets recipe No. 1795 from the 1901 Russian cookbook, retaining original methods and measures.
Scald a quarter pound rice, drain and cook until soft in two glasses milk or cream. Sieve and set aside.
Add half a pound flour, two spoonfuls yeast, cinnamon, salt, three or four sugar lumps and five eggs or yolks.
Towards the end fold in the beaten whites with half a glass warm milk and a third pound melted butter.
Beat smooth with a spatula, let rise warm and bake waffles as usual.
Historical editorial note: The printed proportions are half a glass rice, two and a half glasses milk or cream, half a pound flour, five eggs, two spoonfuls yeast, two and a half spoonfuls butter and half a glass sugar.
Original source: Read Russian recipe No. 1795. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.