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Corn Waffles
From The complete cook book, 1900
Serves 2
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
670Calories
23 gProtein
109 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories670 kcal
Protein23 g
Carbohydrates109 g
Fiber4.6 g
Sugars14 g
Total Fat20 g
Saturated Fat6.4 g
Monounsaturated Fat4 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol231 mg
Sodium1809 mg
Potassium609 mg
Calcium595 mg
Iron2.9 mg
Magnesium75 mg
Phosphorus564 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A171 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.7 mg
Folate65 mcg
Choline201 mg
Caffeine0 mg
Water268 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 97. The excerpt below is the record exactly as published.
CORN WAFFLES. Scald one pint of milk and pour it over one and one- half cups of corn meal. Let cool. Then add two beaten eggs, one teaspoonfnl of salt, one tablespoonful of butter. Mix two teaspoonfuls of baking powder with one tablespoonful of flour
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