Waffles
From Ransom's family receipt book, 1886, 1886
Presented as published in 1886. 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
924Calories
37 gProtein
116 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories924 kcal
Protein37 g
Carbohydrates116 g
Fiber16 g
Sugars1.3 g
Total Fat48 g
Saturated Fat5.3 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat19 g
Omega-30 g
Cholesterol403 mg
Sodium1566 mg
Potassium800 mg
Calcium366 mg
Iron12 mg
Magnesium282 mg
Phosphorus770 mg
Zinc4.8 mg
Copper1 mg
Manganese2.5 mg
Vitamin D2 mcg
Vitamin C0.4 mg
Vitamin A160 mcg
Vitamin E1.2 mg
Vitamin K2.9 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)10 mg
Folate300 mcg
Choline341 mg
Caffeine0 mg
Water95 g
As published
This recipe was extracted from Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 14. The excerpt below is the record exactly as published.
two eggs, one teaspoonful of cream of tartar, half as much soda, four tablespoonfuls of sugar, one teaspoonful of salt, two cupfuls of sifted squash; mix the flour with the other dry ingredients, and rub through a sieve. Beat the eggs well, add them and the milk to the squash, and pour on the flour. Beat till smooth and light. This gives a thin batter. If the cakes are liked thick, a little more flour may be used. Fry as usual. WAFFI^ES. — Half a cupful of Indian meal, two cupfuls of boiling milk, two eggs, one generous cupful of flour, one tablespoonful of butter, half a teaspoonful of baking powder, half a teaspoonful of salt
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