Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- 1 pint of fine hominy
- 1 pint of milk
- 1 pint of cornmeal
- 2 pints of flour
- 4 pints of sour milk
- 1 teaspoonful of soda
- 1 tablespoonful of melted lard
- 3 eggs
- 1 large tablespoonful of butter
- 2 eggs
- 16 bread
- salt
Directions
1 pint of fine hominy; 3 eggs;
1 large tablespoonful of butter ; 1 pint of milk;
1 pint of cornmeal ; Generous pinch of salt.
Boil the hominy ; while hot beat in the butter and the well beaten eggs; add the milk and cornmeal. Season with salt. The batter should be of the con- sistency of boiled custard — if too thick, add a little more milk. Bake with a good deal of heat at bottom in a well greased pan, and eat for breakfast.
2 pints of flour; \]4 pints of sour milk; 1 teaspoonful of soda; 2 eggs;
1 tablespoonful of melted lard ; Salt to taste.
Beat the eggs separately — put in the whites just before baking. The secret of good waffle baking is to have the irons hot and keep the fire an even temperature.