Ryzon Buttermilk Waffles

Name: Ryzon Buttermilk Waffles
Ingredients: 2 eggs.; 2 cupfuls (l pint) sour milk or buttermilk.; 1 level teaspoonful Ryzon.; 2 level cupfuls (^ pound) flour.; }4 cupful {i}4 ounces) corn meal.; I level teaspoonful salt.; I level teaspoonful sugar.; I tablespoonful (}4 ounce) lard.; I tablespoonful (^ ounce) butter.; I level teaspoonful baking soda.; I tablespoonful warm water.

From Ryzon baking book, 1916

Sufficient for sixteen individual waffles.

Presented as published in 1916. 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

2125Calories

50 gProtein

264 gCarbs

107 gFat

Full nutrition (34 nutrients)

Calories2125 kcal

Protein50 g

Carbohydrates264 g

Fiber1.5 g

Sugars33 g

Total Fat107 g

Saturated Fat19 g

Monounsaturated Fat26 g

Polyunsaturated Fat43 g

Omega-30 g

Cholesterol416 mg

Sodium8003 mg

Potassium713 mg

Calcium138 mg

Iron17 mg

Magnesium102 mg

Phosphorus544 mg

Zinc3.6 mg

Copper0.5 mg

Manganese2 mg

Vitamin D2.3 mcg

Vitamin C1.9 mg

Vitamin A218 mcg

Vitamin E13 mg

Vitamin K17 mcg

Vitamin B60.6 mg

Vitamin B121.2 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.6 mg

Niacin (B3)17 mg

Folate489 mcg

Choline382 mg

Caffeine0 mg

Water483 g

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 16. The excerpt below is the record exactly as published.

RYZON BUTTERMILK WAFFLES 2 eggs. 2 cupfuls (l pint) sour milk or buttermilk. 1 level teaspoonful Ryzon. 2 level cupfuls (^ pound) flour. }4 cupful {i}4 ounces) corn meal. I level teaspoonful salt. I level teaspoonful sugar. I tablespoonful (}4 ounce) lard. I tablespoonful (^ ounce) butter. I level teaspoonful baking soda. I tablespoonful warm water.

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