nut-freesoy-freefish-freeshellfish-free
Waffles Without Eggs
From Virginia Cookery-book, 1884
Serves 3
They are very nice if well made.
Presented as published in 1884. 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
641Calories
18 gProtein
114 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories641 kcal
Protein18 g
Carbohydrates114 g
Fiber2 g
Sugars8.8 g
Total Fat12 g
Saturated Fat5 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.3 g
Cholesterol22 mg
Sodium176 mg
Potassium407 mg
Calcium205 mg
Iron5.3 mg
Magnesium55 mg
Phosphorus280 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A82 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.3 mg
Folate158 mcg
Choline30 mg
Caffeine0 mg
Water165 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 20. The excerpt below is the record exactly as published.
Waffles Without I^ggs. A table-spoonful of lard put into a teacupful of corn meal ; pour scalding water on it until it is 2^ thiols as mush; put to this one pint of buttermilk, half a teaspoon- f ul of soda, and one pint of flour. They are very nice if well made. Tea Ca^es Wit|?out Eggs. Two teacups of sugar, one of butter, oup of sour cream, one teaspoonf ul of soda, and as much flour as will make a soft dough. Vi?i(^tn;a Egg Bi^bad. Take six table-spoonfuls of flpur and three of corn ineal^ with half a teaspoonful of sal
Cook this with the app: pantry check, scaling, and the assistant.