Waffles 2
From Physical culture cook book, 1901
The batter should be as thin as buttermilk, and the waffle-irons well heated and greased.
Presented as published in 1901. 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
2643Calories
103 gProtein
455 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories2643 kcal
Protein103 g
Carbohydrates455 g
Fiber0 g
Sugars1.3 g
Total Fat44 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat8 g
Omega-30.1 g
Cholesterol1302 mg
Sodium2903 mg
Potassium2840 mg
Calcium400 mg
Iron38 mg
Magnesium302 mg
Phosphorus1467 mg
Zinc8.7 mg
Copper2.1 mg
Manganese5.9 mg
Vitamin D7 mcg
Vitamin C63 mg
Vitamin A562 mcg
Vitamin E3.7 mg
Vitamin K1.1 mcg
Vitamin B61.5 mg
Vitamin B123.1 mcg
Thiamin (B1)5.2 mg
Riboflavin (B2)4.1 mg
Niacin (B3)36 mg
Folate1056 mcg
Choline1029 mg
Caffeine0 mg
Water476 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 11. The excerpt below is the record exactly as published.
Waffles, 2. — The following recipe is perfect : To one quart of flour add one pint of warm (not hot) corn-meal mush, salt to taste, seven eggs beaten light separately, one tea- cupful sweet cream, and fresh milk sufficient to make a thin batter
Cook this with the app: pantry check, scaling, and the assistant.