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Hominy Waffles
From Miss Parloa's kitchen companion, 1887
Serves 2
The first lot of waffles may not be as good as those that follow.
Presented as published in 1887. 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
538Calories
21 gProtein
79 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories538 kcal
Protein21 g
Carbohydrates79 g
Fiber0 g
Sugars6 g
Total Fat16 g
Saturated Fat7.2 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol215 mg
Sodium938 mg
Potassium382 mg
Calcium328 mg
Iron6.4 mg
Magnesium46 mg
Phosphorus374 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A165 mcg
Vitamin E0.7 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.5 mg
Folate174 mcg
Choline170 mg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 299. The excerpt below is the record exactly as published.
Hominy Waffles. These are made of a cupful of hot or cold boiled hominy, a cupful of milk, a cupful and a half of flour, two eggs, one heaping teaspoonful of baking-powder, one table-spoonful of melted butter, and half a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.