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Mammy Silvy's Waffles
From The complete cook book, 1900
Serves 6
Use a pitcher to pour the batter.
Presented as published in 1900. 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
269Calories
9 gProtein
41 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories269 kcal
Protein8.8 g
Carbohydrates41 g
Fiber0 g
Sugars0.1 g
Total Fat7.7 g
Saturated Fat2.6 g
Monounsaturated Fat3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol97 mg
Sodium388 mg
Potassium106 mg
Calcium111 mg
Iron3.5 mg
Magnesium17 mg
Phosphorus138 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.5 mg
Folate95 mcg
Choline76 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 97. The excerpt below is the record exactly as published.
MAMMY SILVY'S WAFFLES. Three egga beaten separately, one and one-quarter pints of flour, one-half teaspoonful of salt, two heaping tablespoonfuls of melted lard, and two teaspoonfuls of baking powder and one scant pint of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.