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Corn Waffles
From Boston Cooking-School cook book, 1896
Serves 2
Makes 6 to 8 waffles.
Presented as published in 1896. 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
780Calories
28 gProtein
125 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories780 kcal
Protein28 g
Carbohydrates125 g
Fiber8 g
Sugars27 g
Total Fat19 g
Saturated Fat6.1 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol208 mg
Sodium1734 mg
Potassium1069 mg
Calcium387 mg
Iron8 mg
Magnesium124 mg
Phosphorus608 mg
Zinc3.4 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A146 mcg
Vitamin E0.7 mg
Vitamin K1.1 mcg
Vitamin B60.7 mg
Vitamin B120.8 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)12 mg
Folate174 mcg
Choline159 mg
Caffeine0 mg
Water364 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 45. The excerpt below is the record exactly as published.
CORN WAFFLES ¥% cup milk 1 teaspoon salt 2 cups corn, freshly grated from 14 teaspoon pepper cob or canned and drained 2 teaspoons baking powder 1% cups flour 1 tablespoon melted butter 2 eggs, well beaten
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