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Virginia Waffles

Name: Virginia Waffles
Yield: 4 servings
Ingredients: One and a half cups of boiling water; one-half cup of white cornmeal; one and a half cups of milk; three cups of flour; three tablespoonfuls of sugar; one and a quarter tablespoonfuls of baking powder; one and a half teaspoonfuls of salt; yolks of two eggs; whites of two eggs; two tablespoonfuls of melted butter

From Soyer's standard cookery, 1912

Serves 4

Presented as published in 1912. 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

715Calories

23 gProtein

117 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories715 kcal

Protein23 g

Carbohydrates117 g

Fiber1.7 g

Sugars14 g

Total Fat18 g

Saturated Fat5.2 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol25 mg

Sodium1556 mg

Potassium317 mg

Calcium434 mg

Iron12 mg

Magnesium48 mg

Phosphorus317 mg

Zinc1.3 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A75 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)8.8 mg

Folate212 mcg

Choline21 mg

Caffeine0 mg

Water200 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 244. The excerpt below is the record exactly as published.

Virginia Waffles. One and a half cups of boiling water, one-half cup of white cornmeal, one and a half cups of milk, three cups of flour, three tablespoonfuls of sugar, one and a quarter tablespoonfuls of baking powder, one and a half teaspoonfuls of salt, yolks of two eggs, whites of two eggs, two tablespoonfuls of melted butter

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