vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cornmeal Waffles
From The household cook book, 1902
Serves 3
Use wheat flour if they break while cooking.
Presented as published in 1902. 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
622Calories
12 gProtein
30 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories622 kcal
Protein12 g
Carbohydrates30 g
Fiber0.3 g
Sugars19 g
Total Fat50 g
Saturated Fat8.5 g
Monounsaturated Fat12 g
Polyunsaturated Fat27 g
Omega-30 g
Cholesterol186 mg
Sodium6011 mg
Potassium198 mg
Calcium50 mg
Iron1.7 mg
Magnesium15 mg
Phosphorus130 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C1.3 mg
Vitamin A116 mcg
Vitamin E8.5 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.5 mg
Folate60 mcg
Choline200 mg
Caffeine0 mg
Water279 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 221. The excerpt below is the record exactly as published.
CORNMEAL WAFFLES — Take the beaten yolks of 3 eggs, 2 pints sour milk or buttermilk, and enough cornmeal to make a bat- ter a trifle thicker than for griddle cakes; dissolve 1 teaspoon soda in warm water, stir it into the milk, and add a little salt
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