Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cupfuls of flour
- 1 teaspoonful of baking-powder
- 1-1/4 cupfuls of milk
- 1 tablespoonful of butter
- 1/2 teaspoonful of salt
- a piece of salt pork
- a piece of butter tied in a clean rag
- three eggs instead of two
- 3 eggs beaten separately
- two-thirds full
Directions
This is the same as the receipt for Muffins No. 1, using three eggs instead of two, and baking it in a cake-tin instead of gem-pans. In this form it is served for luncheon or for tea.
2 cupfuls of flour. 1 teaspoonful of baking-powder. 1-1/4 cupfuls of milk. 1 tablespoonful of butter, or lard, or cottolene. 1/2 teaspoonful of salt. 3 eggs beaten separately.
Mix the flour, baking-powder, and salt thoroughly together. Mix the yolks with the milk; then the melted butter, the flour, and lastly the beaten whites. Have the waffle-iron very clean; let it be thoroughly heated on both sides. Rub it over with a piece of salt pork, or with a piece of butter tied in a clean rag. Close the iron, and turn it so the grease will cover every part. Put enough batter into each section of the iron to fill it two-thirds full. Shut the iron, and cook the waffles a minute or longer on each side. Serve the waffles hot, using with them syrup or powdered sugar mixed with ground cinnamon.