Waffles
From The Central cook book, 1924
Serves six persons.
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
1481Calories
59 gProtein
244 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories1481 kcal
Protein59 g
Carbohydrates244 g
Fiber0 g
Sugars24 g
Total Fat51 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol493 mg
Sodium921 mg
Potassium2063 mg
Calcium714 mg
Iron18 mg
Magnesium146 mg
Phosphorus1000 mg
Zinc5.4 mg
Copper0.5 mg
Manganese2.2 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.7 mg
Vitamin B123.5 mcg
Thiamin (B1)3 mg
Riboflavin (B2)2.4 mg
Niacin (B3)20 mg
Folate498 mcg
Choline381 mg
Caffeine0 mg
Water538 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 39. The excerpt below is the record exactly as published.
Waffles 1 pint of milk. 2 eggs. 2 tablespoons butter. 1 teaspoon cream of tartar. 4 teaspoon soda. 11% pints of flour (scant). 14 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.