Corn Meal Waffles

Name: Corn Meal Waffles
Ingredients: one quart buttermilk; three egg yolks; one teaspoon soda; little salt; corn meal to make batter a little thicker than for pan-cakes

From Choice recipes, 1900

Presented as published in 1900. 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

1145Calories

47 gProtein

127 gCarbs

49 gFat

Full nutrition (33 nutrients)

Calories1145 kcal

Protein47 g

Carbohydrates127 g

Fiber3.9 g

Sugars49 g

Total Fat49 g

Saturated Fat19 g

Monounsaturated Fat8.5 g

Polyunsaturated Fat2.8 g

Cholesterol107 mg

Sodium1030 mg

Potassium1458 mg

Calcium1124 mg

Iron1.4 mg

Magnesium129 mg

Phosphorus928 mg

Zinc4.4 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A469 mcg

Vitamin E3.7 mg

Vitamin K2.9 mcg

Vitamin B60.5 mg

Vitamin B124.5 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2 mg

Niacin (B3)1.9 mg

Folate79 mcg

Choline151 mg

Caffeine0 mg

Water895 g

As published

This recipe was extracted from Choice recipes (1900), page 26. The excerpt below is the record exactly as published.

CORN MEAL WAFFLES— Miss Laughlin One quart buttermilk, three egg yolks (well beaten), one tea- spoon soda, dissolved in a little warm water, little salt and corn meal to make batter a little thicker than for pan-cakes

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