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Waffles
From How we cook in Tennessee .., 1906
Serves 1
Recipe by Mrs. E. J. Taylor.
Presented as published in 1906. 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
716Calories
31 gProtein
44 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories716 kcal
Protein31 g
Carbohydrates44 g
Fiber0 g
Sugars24 g
Total Fat46 g
Saturated Fat25 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol479 mg
Sodium657 mg
Potassium836 mg
Calcium627 mg
Iron3.3 mg
Magnesium68 mg
Phosphorus645 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D8.3 mcg
Vitamin C0 mg
Vitamin A560 mcg
Vitamin E2 mg
Vitamin K3.5 mcg
Vitamin B60.4 mg
Vitamin B123.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)2.2 mg
Folate112 mcg
Choline370 mg
Caffeine0 mg
Water511 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 72. The excerpt below is the record exactly as published.
Waffles. — One quart dainty flour, three eggs, one cup boiled rice beaten into the flour, one light teaspoon soda. Make into a batter with buttermilk. Bake quickly in waffle irons. Batter made as above and baked on a griddle makes excellent breakfast cakes. Waffles. — Two eggs, two cups buttermilk, half teaspoon soda, salt; stir in flour to make a thick batter and pour in lump of melted butter size of egg
Cook this with the app: pantry check, scaling, and the assistant.