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Waffles Without Milk
From The Twin-city housewife, 1920
Serves 6
Recipe by Mrs. M. F. Patterson.
Presented as published in 1920. 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
503Calories
15 gProtein
89 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories503 kcal
Protein15 g
Carbohydrates89 g
Fiber0.4 g
Sugars0.2 g
Total Fat9.1 g
Saturated Fat2.9 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol128 mg
Sodium207 mg
Potassium194 mg
Calcium130 mg
Iron6.7 mg
Magnesium34 mg
Phosphorus223 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.9 mg
Folate218 mcg
Choline102 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 7. The excerpt below is the record exactly as published.
Waffles Without Milk Four eggs beaten very light, whites and yolks separately, one cup of rice boiled soft, two large tablespoons of melted lard, one quart of flour, two teaspoons of baking powder, salt to taste and water enough to make thin batter
Cook this with the app: pantry check, scaling, and the assistant.