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Inglbsidb Waffles
From Virginia Cookery-book, 1884
Serves 6
Have a brisk fire; butter the irons thoroughly, but with nicety, and bake quickly.
Presented as published in 1884. 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
659Calories
17 gProtein
78 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories659 kcal
Protein17 g
Carbohydrates78 g
Fiber11 g
Sugars0.6 g
Total Fat48 g
Saturated Fat9.7 g
Monounsaturated Fat6 g
Polyunsaturated Fat11 g
Cholesterol86 mg
Sodium1746 mg
Potassium482 mg
Calcium146 mg
Iron7 mg
Magnesium182 mg
Phosphorus374 mg
Zinc2.4 mg
Copper0.6 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.9 mg
Folate169 mcg
Choline31 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 18. The excerpt below is the record exactly as published.
Make one pint of Indian meal into mush the usual way; while hot put in a small lump of butter and a dessert- spoonful of salt ; set the mush aside to cool ; meanwhile, beat separately till very light the whites and yolks of four ^^m^ ; ad<i the eggs to the mush, and cream in gradually one quart of wheaten flour ; add half a pint of buttermilk or sour cream, in which has been dissolved half a tea- spoonful of bicarbonate of so
Cook this with the app: pantry check, scaling, and the assistant.