Buffalo Waffles

Name: Buffalo Waffles
Ingredients: One pound flour; two ounces butter; one quart milk; one gill of rice boiled in three of water; two even tablespoonfuls baking powder; two teaspoonfuls salt; two tablespoonfuls corn meal; four eggs

From Six little cooks, 1910

In baking, be careful to leave room in the iron for rising.

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

2942Calories

114 gProtein

491 gCarbs

104 gFat

Full nutrition (34 nutrients)

Calories2942 kcal

Protein114 g

Carbohydrates491 g

Fiber2 g

Sugars48 g

Total Fat104 g

Saturated Fat25 g

Monounsaturated Fat14 g

Polyunsaturated Fat5.2 g

Omega-30.2 g

Cholesterol994 mg

Sodium8163 mg

Potassium2502 mg

Calcium2998 mg

Iron36 mg

Magnesium298 mg

Phosphorus2585 mg

Zinc11 mg

Copper1.1 mg

Manganese4.5 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A634 mcg

Vitamin E2.7 mg

Vitamin K0.7 mcg

Vitamin B61.4 mg

Vitamin B127 mcg

Thiamin (B1)5.4 mg

Riboflavin (B2)4.3 mg

Niacin (B3)36 mg

Folate1031 mcg

Choline768 mg

Caffeine0 mg

Water1079 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.

BUFFALO WAFFLES. One pound flour, two ounces butter, one quart milk, one gill of rice boiled in three of water, two even tablespoon- fuls baking powder, two teaspoonfuls salt, two tablespoon- fuls corn meal, four eggs

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