Americanbreakfastnut-freesoy-freefish-freeshellfish-free
Waffles (No. 1)
From The Blue grass cook book, 1904
Serves 8
Use half this quantity for an ordinary sized family.
Presented as published in 1904. 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
805Calories
12 gProtein
54 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories805 kcal
Protein12 g
Carbohydrates54 g
Fiber0 g
Sugars6 g
Total Fat60 g
Saturated Fat24 g
Monounsaturated Fat26 g
Polyunsaturated Fat6.5 g
Omega-30 g
Cholesterol88 mg
Sodium138 mg
Potassium258 mg
Calcium156 mg
Iron3.7 mg
Magnesium30 mg
Phosphorus184 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A67 mcg
Vitamin E0.5 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.3 mg
Folate109 mcg
Choline63 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 12. The excerpt below is the record exactly as published.
WAFFLES (No. 1) Mrs. R. H. Hanson 1 quart flour, a little salt, 1 quart buttermilk, 1 pint melted lard, 1 heaping teaspoon soda, 1 egg
Cook this with the app: pantry check, scaling, and the assistant.