Aunt Kate had a knack of creating something out of nothing. Here we have two recipes for waffles from her Baking Book of the 1930s utilising leftover rice and sour milk.
I am guessing you will have eaten or made waffles, but have you ever made them containing boiled rice or sour milk?
Aunt Kate, the original domestic goddess, had a real knack of including unusual ingredients in her recipes, such as these two for rice waffles and sour milk waffles.
She provided hundreds of recipes, tips and household tricks to readers in the People’s Journal from the late 1800s to the 1960s. These two dishes are from her Baking Book of the 1930s.
Waffles are the perfect way to start the day, but they can be eaten at anytime.
Delicious with syrup, ice cream, cream, chocolate spread or, really, whatever you like, waffles are a real treat as a dessert or snack option.
While they are quick and easy to bake in a waffle maker, don’t worry if you don’t have one as you can easily make them in a frying pan by using a mould to make small ones, or simply make a large one and divide it how you wish.
- 385g flour
- 1 egg – separated (yolk beaten, white stiffly-whipped)
- 4 tsp baking powder
- 140g leftover cooled boiled rice
- 350ml milk
- 2 tbsp sugar
- ¼ tsp salt
- 1 tbsp melted butter
- Sift the flour, baking powder, salt and sugar into a bowl. Rub in the rice with the tips of the fingers then add the milk, beaten egg yolk and the butter.
- Beat well, then fold in the stiffly-whipped white of the egg.
- Cook in a waffle maker or omelette pan and serve with butter.
Sour milk waffles
- 3 eggs
- 440g flour
- 2 tsp baking powder
- 470g thick, sour milk
- ¼ tsp salt
- 1 tsp baking soda
- 6 tbsp melted butter
- Separate the eggs and beat the yolks and add half the milk. Sift the dry ingredients and add to the yolks.
- Add the remaining milk, then the butter and the stiffly-beaten egg whites.
- Drop in spoonfuls on a greased pan and cook until light. Serve at once with hot syrup.