vegetarianpescatariansoy-freefish-freeshellfish-free
Newport Waffles
From Original White House Cookbook, 1887
Serves 6
Fill irons only half full to allow rising.
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
707Calories
21 gProtein
78 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories707 kcal
Protein21 g
Carbohydrates78 g
Fiber11 g
Sugars0.7 g
Total Fat51 g
Saturated Fat11 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol210 mg
Sodium565 mg
Potassium528 mg
Calcium164 mg
Iron7.6 mg
Magnesium186 mg
Phosphorus440 mg
Zinc2.9 mg
Copper0.6 mg
Manganese1.6 mg
Vitamin D0.7 mcg
Vitamin C0.2 mg
Vitamin A53 mcg
Vitamin E0.5 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.9 mg
Folate184 mcg
Choline129 mg
Caffeine0 mg
Water63 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 165. The excerpt below is the record exactly as published.
NEWPORT WAFFLES. Make one pint of Indian meal into mush in the usual way. While hot, put in a small lump of butter and a dessertspoonful of salt. Set the mush aside to cool. Meanwhile, beat separately till very light the whites and yolks of four eggs. Add 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 teaspoonful of car- bonate of soda
Cook this with the app: pantry check, scaling, and the assistant.