Crisp Waffles
From Durham cook book ..., 1921
Recipe by Mrs. M. S. Whitted.
Presented as published in 1921. 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
358Calories
8 gProtein
22 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories358 kcal
Protein7.9 g
Carbohydrates22 g
Fiber0.8 g
Sugars4.7 g
Total Fat27 g
Saturated Fat15 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol244 mg
Sodium3109 mg
Potassium104 mg
Calcium690 mg
Iron2.1 mg
Magnesium16 mg
Phosphorus1005 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A266 mcg
Vitamin E1.2 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate30 mcg
Choline154 mg
Caffeine0 mg
Water45 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 28. The excerpt below is the record exactly as published.
CRISP WAFFLES. One egg, one pint SAveet milk, tAvo tablespoonfuls corn meal, tAvo tablespoonfuls melted butter, one teaspoonful sugar, tAvo teaspoonfuls Royal Baking PoAvder, one teaspoonful salt. Flour to make thin batter
Cook this with the app: pantry check, scaling, and the assistant.