Rice Waffle Recipe 1910 Picayunes Creole Cookbook - Old Cookbook Show - Glen And Friends Cooking

Rice Waffle Recipe 1910 Picayunes Creole Cookbook - Old Cookbook Show - Glen And Friends Cooking. Welcome friends welcome back to the kitchen, welcome back to Sunday morning and the 'Old Cookbook Show. Today we're going to do another recipe out of this old cookbook; it's called the 'Picayunes Creole Cookbook', it was published in 1910 by the Daily Picayune in New Orleans and it has a lot of really interesting old recipes in it. It's written in a tone that in 1910 they want to bring back forgotten historic Creole recipes. They already see that their Creole identity is being eroded by the larger or greater American identity. The old cookbook recipe that we are doing today is a Creole Rice Waffle Recipe. This waffle recipe can be gluten free. If you like old recipes and old cookbooks - tasting history and cooking from 100 years ago or more; keep coming back to Glen And Friends Cooking where we're tasting history every week.

Rice -Waffles. Gaufres de Riz.
1 Cup of Boiled Rice.
1 ½ Pints of Milk.
2 Eggs.
1 Cup of Flour or 2 Cups of Rice Flour.
2 Teaspoonfuls of Baking Powder.
1 Teaspoonful of Salt.
1 Tablespoonful of Butter.
Mash the rice through a sieve. Beat the yolks light, and add, and then add the salt, the baking powder and the milk. Beat -well, and add the whites of the eggs, beaten to a stiff froth. Now add the rice flour to • make a thin 'batter, and proceed to bake as above. Be careful to grease
the irons very well, so that the rice may not adhere. If white flour, rather than the rice flour, is used, use in proportion two cups of boiled rice. Instead of one.



There is a second recipe in the same cookbook for rice waffles:
Rice Waffles. Galettes de Riz.
1 Cup of Boiled Bice.
2 Ounces of Butter.
1 Pint of Scalded Milk.
3 Eggs.
1 Teaspoonful of Baking Powder.
1 Teaspoonful of Salt.
1 Tablespoonful of Wheat Flour.
The rice must be cold and well mashed. Melt the two tablespoonfuls of butter into the milk, which
has been allowed to cool. Beat the yolks of the eggs and the whites separately, making the latter come to a stiff froth. Mix the rice and milk. Beat thoroughly, and then add a half teaspoonful of salt and one of baking
powder, and the flour. Put the yolks
into the batter, first blending well, and lastly add the whites, and beat
well again. The waffle iron should be very hot, and well greased in every part. Always have a little brush with which to grease the waffle Irons. Pour the batter into a pitcher, so that you may more easily fill the irons. Open the irons, pour the batter from the pitcher and fill the iron quickly. Then close quickly and set on the fire. As soon as the edges are set, turn the iron and bake on the other side. Two minutes should be all the time required to bake a waffle nicely. The waffle must be baked evenly. Always select the simple waffle baker with four compartments in preference to the more
elaborate designs. Better results will be achieved. When the waffles are baked, remove them carefully, place on a hot dish, piling them in double ro"ws, and butter them generously. Rice waffles are generally served with ground cinnamon and sugar mixed and sprinkled over. But this is a matter of taste. They are very delicious when served with butter and Louisiana Syrup or Molasses.


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