Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coffee | not in our table | 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
- two cups flour
- one teaspoonful baking powder
- one tablespoon butter
- one-half teaspoon salt
- three cups flour
- one teaspoon cream tartar
- one teaspoon salt
- one-half cups milk
- two tablespoons melted butter
- one-half teaspoon soda in little hot water
- three pints of flour
- one tablespoon melted butter
- one-half cups flour into a bowl
- one-half cup cornstarch
- two teaspoonfuls baking powder
- a large piece of butter
- one fresh egg
- three eggs beaten separately
- two-thirds full
- four eggs
- three eggs
- one level teaspoon of cream of tartar
- one level teaspoonful of soda
- one coffee cup warm milk
- two eggs
- two even teaspoons baking powder
- one-half tea- spoonful salt
- one heap- ing tablespoonful melted butter
- salt
Directions
For each small slice of bread allow one fresh egg ; beat eo-a-s until light and roll bread in same ; have ready on stove a frying pan in which put a large piece of butter ; when butter is brown, add bread and fry brown on both sides. To be served hot. — Mrs. G. W. Glowner, Williams, Ariz.
40 THE ARIZONA COOK BOOK
Two cups flour, one teaspoonful baking powder, one and one- fourth cups milk, one tablespoon butter, one-half teaspoon salt, three eggs beaten separately. Mix flour, baking powder and salt together, mix yolks (beaten) with milk, melted butter, flour and lastly beaten whites. Have the waffle iron clean and thoroughly heated on both sides, and well greased, closing the iron so that the grease will cover every part. Fill each section two-thirds full,, cook a minute or two on each side. Serve hot. — Contributed, Saginaw, Mich.
Three cups flour, one teaspoon cream tartar ,one teaspoon salt, four eggs, well beaten; two and one-half cups milk, two tablespoons melted butter, one-half teaspoon soda in little hot water. Beat thoroughly. Enough for four or five. — Mrs. C. F. Philbrook, Bisbee, Ariz.
Three pints of flour, three eggs, well beaten (separately) ; one level teaspoon of cream of tartar, one level teaspoonful of soda ; mix with sweet milk, or leave out cream of tartar, and use sour milk. Pour into waffle irons and bake. — Mrs.'K. W. Wil- liams, Cynthiana, Ky.
One coffee cup warm milk, one tablespoon melted butter, beaten yolks of two eggs, pinch salt, flour to make soft batter, beaten whites of two eggs, two even teaspoons baking powder. Beat thoroughly for two or three minutes. Cook on hot waffle iron. — Contributed.
Sift one and one-half cups flour into a bowl, add one-half cup cornstarch, two teaspoonfuls baking powder and one-half tea- spoonful salt. Beat up two eggs, add one and one-half cups milk to them, then add gradually to the flour, mix in one heap- ing tablespoonful melted butter. Fry on a hot, well greased waffle iron. Serve hot with syrup. — Oswego, N. Y.