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Quick Waffles
From The Henderson cook book, 1914
Serves 2
— Mrs. Jas. B. Doan.
Presented as published in 1914. 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
678Calories
28 gProtein
109 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories678 kcal
Protein28 g
Carbohydrates109 g
Fiber0 g
Sugars12 g
Total Fat14 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium1685 mg
Potassium606 mg
Calcium548 mg
Iron8.3 mg
Magnesium69 mg
Phosphorus553 mg
Zinc2.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.7 mg
Folate224 mcg
Choline190 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 40. The excerpt below is the record exactly as published.
QUICK WAFFLES. One pint flour, ll/o teaspoons baking powder, 1 teaspoon salt, 2 well-beaten eggs, 1 pint milk
Cook this with the app: pantry check, scaling, and the assistant.