Buttermilk Waffles
From Quaker recipes, 1954
Chopped nuts or drained blueberries may be sprinkled over the batter as soon as it is poured into the iron for variety.
Presented as published in 1954. 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
605Calories
29 gProtein
85 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories605 kcal
Protein29 g
Carbohydrates85 g
Fiber0 g
Sugars9.3 g
Total Fat17 g
Saturated Fat11 g
Monounsaturated Fat48 g
Polyunsaturated Fat19 g
Omega-35.1 g
Cholesterol392 mg
Sodium1860 mg
Potassium515 mg
Calcium806 mg
Iron8.1 mg
Magnesium58 mg
Phosphorus649 mg
Zinc2.7 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D4.4 mcg
Vitamin C0 mg
Vitamin A246 mcg
Vitamin E13 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B121.7 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)6.6 mg
Folate207 mcg
Choline321 mg
Caffeine0 mg
Water247 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 3. The excerpt below is the record exactly as published.
BUTTERMILK WAFFLES ¥%4 cup flour 2 teaspoons baking powder 4 teaspoon soda 2 eggs, well beaten 144 teaspoon salt ¥%4 cup buttermilk 5 tablespoons cooking oil
Cook this with the app: pantry check, scaling, and the assistant.