Take about a quarter of a pound of rise boyl it in a quart of milk till it is thick yn straine it throw a strainer yn take 8 egges very well beat a pound of butter melted 2 spoonefull of yest and 2 of sugger a little salt beat all these together and let it stand before ye fier halfe an hower to rise yn beat it very well againe yn bake ym in your Irons pore butter in ye holes and serve ym
Approved Receipts in Physic: manuscript, circa 1650-1700
Combine 1/2 cup white rice and 1 quart milk in a heat-proof bowl or double-boiler container and cook over briskly simmering water, stirring frequently, until the rice is perfectly soft and the mixture resembles cooked oatmeal, 45 minutes to 1 hour. Process the mixture thoroughly with 1 pound of butter. (If your processor is small, you will have to do this in two batches.) Scrape this mixture into a large bowl and cool to lukewarm. Thoroughly whisk in 6 large eggs, 2 tablespoons water, 2 1/4 teaspoons dry yeast (1 packet), and 1/4 teaspoon salt (1 rounded teaspoon if you used unsalted butter). Add 1 pound all-purpose flour (or 4 cups sifted before measuring) and whisk until the flour is smoothly blended in. Cover the bowl and let the batter rise until doubled or tripled, about 2 hours. Stir the batter down, allow it to recover for 15 minutes, and then bake your waffles, filling the bottom plate nearly to the top. This makes about 12 deep Belgian waffles in an electric Belgian waffle maker and would make somewhat more waffles in a shallower iron. Serve with melted butter and pass sugar and cinnamon or nutmeg at the table, or sauce like the waffles directly above.