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Waffles
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
266Calories
10 gProtein
49 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories266 kcal
Protein10 g
Carbohydrates49 g
Fiber0 g
Sugars0.1 g
Total Fat3.3 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium855 mg
Potassium120 mg
Calcium157 mg
Iron4.2 mg
Magnesium20 mg
Phosphorus166 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate112 mcg
Choline74 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 66. The excerpt below is the record exactly as published.
Waffles. One pint of flour, 1% coffee cups sweet milk, 2 eggs, 2 round- ed teaspoons baking powder, 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.