vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Eggless Waffles
From The Rural cook book, 1907
Serves 6
Experiment with baking to get the right consistency.
Presented as published in 1907. 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
109Calories
6 gProtein
10 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories109 kcal
Protein5.7 g
Carbohydrates9.9 g
Fiber0.3 g
Sugars9.8 g
Total Fat7.1 g
Saturated Fat3 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol25 mg
Sodium257 mg
Potassium254 mg
Calcium201 mg
Iron0 mg
Magnesium20 mg
Phosphorus171 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate24 mcg
Choline29 mg
Caffeine0 mg
Water144 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 73. The excerpt below is the record exactly as published.
Eggless WafHes. — Mix at night a batter with sour milk if you hart it ; if not, sweet will answer. To each quart of milk, with flour for bat- ter, add one tablespoonful each of butter and sugar, one-half teaspoonful salt. If sweet milk is used add small quantity yeast or one-quarter com- pressed yeast cak
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