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Waffles Southern Style
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
720Calories
25 gProtein
115 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories720 kcal
Protein25 g
Carbohydrates115 g
Fiber0.2 g
Sugars14 g
Total Fat18 g
Saturated Fat8.8 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol134 mg
Sodium1697 mg
Potassium543 mg
Calcium451 mg
Iron8 mg
Magnesium63 mg
Phosphorus447 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A201 mcg
Vitamin E0.6 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.9 mg
Folate234 mcg
Choline111 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 52. The excerpt below is the record exactly as published.
WAFFLES SOUTHERN STYLE— One pint of flour, one pint buttermilk, one egg, half teaspoon soda dissolved in little water, one teaspoon sugar, one teaspoon salt, one teaspoon bak- ing powder, one tablespoon cornmeal, one tablespoon melted but- te
Cook this with the app: pantry check, scaling, and the assistant.