vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Soft Waffles
From The national course in home economics, 1917
Serves 3
Best served immediately.
Presented as published in 1917. 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
813Calories
30 gProtein
143 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories813 kcal
Protein30 g
Carbohydrates143 g
Fiber0 g
Sugars13 g
Total Fat13 g
Saturated Fat5.6 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol153 mg
Sodium846 mg
Potassium640 mg
Calcium524 mg
Iron10 mg
Magnesium78 mg
Phosphorus557 mg
Zinc2.7 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A131 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.2 mg
Niacin (B3)12 mg
Folate283 mcg
Choline141 mg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 115. The excerpt below is the record exactly as published.
SOFT WAFFLES. Sift together one quart of flour, two teaspoonfuls of baking-powder, one teaspoonf ul of sugar and one-half of a teaspoonf ul of salt ; rub in but- ter and add two beaten eggs with one and one-half pints of milk. Mix the whole into a smooth batter and pour into hot and well-greased waffle- irons. Sprinkle with sifted sugar and serve hot. Mrs. A. M. White. RICE WAFFLES. One teacupful of flour sifted with a teaspoonful of baking-powder, one coffee-cupful of cold boiled rice, one tablespoonful of melted butter, one-half of a teaspoonful of salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.