Americanbreakfastvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Buttermilk Waffles
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
Recipe from H. B. H., N. Y.
Presented as published in 1907. 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
795Calories
21 gProtein
48 gCarbs
58 gFat
Full nutrition (33 nutrients)
Calories795 kcal
Protein21 g
Carbohydrates48 g
Fiber0 g
Sugars24 g
Total Fat58 g
Saturated Fat33 g
Monounsaturated Fat13 g
Polyunsaturated Fat1 g
Cholesterol174 mg
Sodium1995 mg
Potassium805 mg
Calcium637 mg
Iron1.6 mg
Magnesium62 mg
Phosphorus508 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D6.3 mcg
Vitamin C0 mg
Vitamin A229 mcg
Vitamin E0.3 mg
Vitamin K4.3 mcg
Vitamin B60.2 mg
Vitamin B122.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.2 mg
Folate64 mcg
Choline71 mg
Caffeine0 mg
Water499 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 66. The excerpt below is the record exactly as published.
Buttermilk Waffles To 1 well-beaten egg add a little salt, ^2 cup thick sour cream, 1 pt buttermilk (or sour milk will do), and 1 level teasp soda sifted with flour enough to make a stiff batter
Cook this with the app: pantry check, scaling, and the assistant.