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Waffles with Raspberry Jam
From The Henderson cook book, 1914
Serves 2
Presented as published in 1914. 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
800Calories
22 gProtein
109 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories800 kcal
Protein22 g
Carbohydrates109 g
Fiber0 g
Sugars12 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat8 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol87 mg
Sodium568 mg
Potassium543 mg
Calcium591 mg
Iron7.5 mg
Magnesium64 mg
Phosphorus485 mg
Zinc2 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A262 mcg
Vitamin E0.7 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.7 mg
Folate201 mcg
Choline48 mg
Caffeine0 mg
Water232 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 40. The excerpt below is the record exactly as published.
1 pinch of salt, 14 cupful of sweet milk. Have stiff batter, dip up with teaspoon and fry in deep fat. Powdered sugar may be sifted over gems. — Mrs. J. R. Singleton, Mebane, N. C. WAFFLES WITH RASPBERRY JAM. Take 1 pint milk, 2 cups flour, 4 tablespoonfuls melted but- ter or lard, 2 heaping teaspoonfuls baking powder
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