A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Heat the waffle-iron and grease it evenly; pour the batter into the half of the iron over the range until nearly two-thirds full, cover, allow to cook a moment, then turn and brown slightly on the other side.
Preserved exactly as written in the original source
Rub through a sieve one pint of boiled rice, add it to a tablespoonful of dry flour, two-thirds of a teaspoonful of salt, two teaspoonfuls of baking powder
Beat separately the yolks and whites of three eggs
add to the yolks a cup and a half of milk, work it into the flour
then add an ounce of melted butter
beat the whites of eggs thoroughly
mix the whole together
Heat the waffle-iron and grease it evenly
pour the batter into the half of the iron over the range until nearly two-thirds full, cover, allow to cook a moment, then turn and brown slightly on the other side
Modern guidance to help you succeed with this vintage recipe
Sieving the cooked rice breaks down the starch granules and creates a smooth, cohesive batter that binds without relying heavily on gluten development. The separated eggs serve distinct purposes: yolks emulsify the liquid and fat while providing richness, and whipped whites incorporate air for a lighter texture. Baking powder provides chemical leavening that works with the trapped air from beaten egg whites to create crispy exterior pockets while maintaining a tender interior.
The rice must be cooked and cooled ahead of time. You can cook and sieve the rice up to 24 hours in advance; store it covered in the refrigerator and bring to room temperature before mixing the batter. However, the batter itself should not be made ahead—the leavening and beaten egg whites lose their effectiveness within minutes of mixing.
Store cooked waffles in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat directly from frozen in a 350°F oven for 8-10 minutes or in a toaster until crisp. Do not microwave, as this will make them soggy and eliminate the crispy texture.
AI-generated tips from Chef Cecil's culinary database
The rice must be cooked and cooled ahead of time. You can cook and sieve the rice up to 24 hours in advance; store it covered in the refrigerator and bring to room temperature before mixing the batter. However, the batter itself should not be made ahead—the leavening and beaten egg whites lose their effectiveness within minutes of mixing.
Store cooked waffles in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat directly from frozen in a 350°F oven for 8-10 minutes or in a toaster until crisp. Do not microwave, as this will make them soggy and eliminate the crispy texture.
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