Rye Flour Waffles

Name: Rye Flour Waffles
Ingredients: 1 cup rye flour; 4 teaspoons baking powder; $ cup cornmeal; 1 tablespoon melted fat; 1 teaspoon salt; 2 eggs; 14 cups milk

From Foods that will win the war, 1918

Adjust liquid for desired crispness.

Presented as published in 1918. 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

2917Calories

140 gProtein

318 gCarbs

122 gFat

Full nutrition (34 nutrients)

Calories2917 kcal

Protein140 g

Carbohydrates318 g

Fiber20 g

Sugars166 g

Total Fat122 g

Saturated Fat67 g

Monounsaturated Fat27 g

Polyunsaturated Fat6.2 g

Omega-30.4 g

Cholesterol781 mg

Sodium5657 mg

Potassium5906 mg

Calcium5340 mg

Iron10 mg

Magnesium566 mg

Phosphorus4455 mg

Zinc19 mg

Copper0.6 mg

Manganese2.8 mg

Vitamin D35 mcg

Vitamin C0 mg

Vitamin A1252 mcg

Vitamin E2.8 mg

Vitamin K0.3 mcg

Vitamin B62.6 mg

Vitamin B1219 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)5.7 mg

Niacin (B3)8.7 mg

Folate198 mcg

Choline907 mg

Caffeine0 mg

Water3105 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 11. The excerpt below is the record exactly as published.

1 cup rye flour 4 teaspoons baking powder $ cup cornmeal 1 tablespoon melted fat 1 teaspoon salt 2 eggs 14 cups milk

Cook this with the app: pantry check, scaling, and the assistant.