Waffles
From Carolina cookery from Quaker kitchens, 1924
—Mrs. Horace S. Haworth.
Presented as published in 1924. 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
1143Calories
42 gProtein
209 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories1143 kcal
Protein42 g
Carbohydrates209 g
Fiber0 g
Sugars12 g
Total Fat27 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol247 mg
Sodium5080 mg
Potassium782 mg
Calcium1162 mg
Iron16 mg
Magnesium106 mg
Phosphorus910 mg
Zinc3.5 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)17 mg
Folate425 mcg
Choline190 mg
Caffeine0 mg
Water280 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 1. The excerpt below is the record exactly as published.
WAFFLES 1 egg 1 tablespoonful butter 1 cup milk Pinch of sugar 1% teaspoonful salt 1 tablespoonful baking 2 cups flour
Cook this with the app: pantry check, scaling, and the assistant.