Rice Waffles
357. One gill of rice,
Three gills of flour,
Salt just to taste,
One ounce of butter,
Three eggs,
As much milk as will make it a thick batter.
Boil the rice in very little water until it is soft; drain it and mash it fine. Then add the butter to the rice whilst it is warm; whisk the eggs very light, the yelks and whites separately, add the yelks to the rice, and as much milk as will form a batter. Beat the whole very hard, then stir the whites of the eggs gently into the mixture. Grease your waffle-irons and bake them. If the batter should be too thin, add a little more flour.