Potato Waffles
From The Raleigh cook book, 1907
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
1043Calories
36 gProtein
150 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories1043 kcal
Protein36 g
Carbohydrates150 g
Fiber4.4 g
Sugars26 g
Total Fat33 g
Saturated Fat17 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat3.1 g
Omega-30.3 g
Cholesterol269 mg
Sodium3699 mg
Potassium1418 mg
Calcium843 mg
Iron9.1 mg
Magnesium116 mg
Phosphorus842 mg
Zinc3.8 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D4.7 mcg
Vitamin C0.2 mg
Vitamin A349 mcg
Vitamin E1.5 mg
Vitamin K6 mcg
Vitamin B60.6 mg
Vitamin B122.9 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.5 mg
Niacin (B3)11 mg
Folate238 mcg
Choline249 mg
Caffeine0 mg
Water553 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 20. The excerpt below is the record exactly as published.
cup flour; 1 tablespoon butter; 1 egg; A teaspoon baking powder; % teaspoon salt. ~ Rub the bread crumbs fine and soak them in the milk for fifteen. minutes, then beat until smooth. Add the salt, the butter melted, . and the egg, which has been beaten very light. Sift in the flour, beating the latter well, then quickly stir in the baking powder... Bake on a griddle. Pass them with maple syrup and butter. Flannel Cakes.—1 quart milk; 3 tablespoons yeast, or % yeast cake; 1 tablespoon butter melted; 2 eggs well beaten; 1 teaspoon salt; flour to make good batter. Make sponge of milk, yeast, salt and flour. Set as sponge over night, and in morning add melted butter and beaten eggs. Waffles (No. 1).—2 cups flour; 1% cups sweet milk; 2 eggs; 1 tablespoon butter; 1 teaspoon salt; 2 teaspoons baking powder: Mix as griddle cakes, adding the beaten whites last. Wattles (No. 2).—1 cup meal; 8 cups flour; 1 tablespoon lard or butter; 2 eggs; 3 teaspoons baking powder; 1.teaspoon salt; milk or water to make a thin batter. sas Make a mush of the meal. Stir in the butter. Add the beaten eggs and the flour sifted with the salt and baking powder. Thin with milk or water. Potato Waffles.—1 cup fiour; 1 teaspoon baking powder; 1 tea- spoon salt; 1% cups milk; 1 cup (pressed measure ) of mashed potatoes; 1 teaspoon melted butter; 1 teaspoon sugar; 1 egg
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