Bakery's Waffles

Name: Bakery's Waffles
Ingredients: One and a half Ibs. of flour; one pint or less of boiled rice; two and a half pints of sweet, rich milk; one teaspoonful of salt; four eggs

From Six little cooks, 1910

When thoroughly beaten, make the batter still lighter by lifting and pouring it with a tin cup for five minutes.

Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

3507Calories

139 gProtein

584 gCarbs

68 gFat

Full nutrition (34 nutrients)

Calories3507 kcal

Protein139 g

Carbohydrates584 g

Fiber0 g

Sugars59 g

Total Fat68 g

Saturated Fat29 g

Monounsaturated Fat16 g

Polyunsaturated Fat5.1 g

Omega-30.2 g

Cholesterol890 mg

Sodium3094 mg

Potassium3029 mg

Calcium1741 mg

Iron42 mg

Magnesium351 mg

Phosphorus2361 mg

Zinc13 mg

Copper1.2 mg

Manganese5.2 mg

Vitamin D16 mcg

Vitamin C0 mg

Vitamin A710 mcg

Vitamin E2.7 mg

Vitamin K0.6 mcg

Vitamin B61.5 mg

Vitamin B128.4 mcg

Thiamin (B1)7.2 mg

Riboflavin (B2)5.6 mg

Niacin (B3)47 mg

Folate1183 mcg

Choline805 mg

Caffeine0 mg

Water1293 g

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 50. The excerpt below is the record exactly as published.

BAKBY'S WAFFLES. One and a half Ibs. of flour, one pint or less of boiled rice, two and a half pints of sweet, rich inilk, one tea- spoonful of salt, four eggs

Cook this with the app: pantry check, scaling, and the assistant.