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Cream Waffles

From Kentucky receipt book, 1903

Serves 3

Presented as published in 1903. 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

674Calories
18 gProtein
76 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories674 kcal
Protein18 g
Carbohydrates76 g
Fiber0.1 g
Sugars0.2 g
Total Fat33 g
Saturated Fat18 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol207 mg
Sodium906 mg
Potassium407 mg
Calcium204 mg
Iron5.4 mg
Magnesium43 mg
Phosphorus320 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6 mg
Folate156 mcg
Choline98 mg
Caffeine0 mg
Water148 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 66. The excerpt below is the record exactly as published.

1 teaspoon soda; more milk and water may be added to make batter of right consistency. Stir, bake on hot greased griddle. KENTUCKY RECEIPT BOOK. Ill Waffles. One pint of flour, 1% coffee cups sweet milk, 2 eggs, 2 round- ed teaspoons baking powder, 1 teaspoon salt. Beat yolks, add milk and flour, reserving a little of the batter for baking powder. It must all be beaten to a cream; then stir in lightly the flour, the baking powder and whites. Grease -jyaflBe irons with butter, and fill % full of batter. Cook to a chestnut brown. Mush. One pint of sifted meal, 1 quart of cold water, salt to taste. Let water come to a boil; stir in meal gradually, then add salt. If it should be too thin add more meal, and if too thick, thin with sweet milk. Mush is very nice served hot with sugar and cream, or put ip. a deep dish, and when cold cut in strips; sprinkle with sifted flour; fry in hot lard ; serve for breakfast. Whole Wheat Biscuit. Sift 1 quart of whole wheat flour, add to it 1 kitchen spoon of lard, 1 teaspoon of salt, 1 teaspoon of soda, sufficient buttermilk to make a stiff dough; work it and cut in round shape. Bake in hot oven. Whole Wheat Rolls. Take 2 pints of flour, sift it ; add 1 kitchen spoon of lard, 1 tea- spoon of salt, 1 coffee cup of yeast and enough warm water to make a stiff dough; work it and set to rise; form into rolls ; set to rise again, then bake. Oream Waffles. One pint of sour cream, 1 pint of flour, 1 tablespoon commeal, i teaspoon soda, 1 teaspoon salt, 2 eggs
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Cook this with the app: pantry check, scaling, and the assistant.