Crisp Waffles

Name: Crisp Waffles
Ingredients: 2 cups flour; 2 teaspoons baking powder; 2 cups milk; 1 stick butter or margarine; 2 eggs (separated)

From Quaker recipes, 1954

Extra light and crisp.

Presented as published in 1954. 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

1215Calories

43 gProtein

219 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories1215 kcal

Protein43 g

Carbohydrates219 g

Fiber0 g

Sugars23 g

Total Fat19 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol58 mg

Sodium1131 mg

Potassium1074 mg

Calcium1169 mg

Iron15 mg

Magnesium127 mg

Phosphorus957 mg

Zinc3.9 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B122.6 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)1.8 mg

Niacin (B3)17 mg

Folate401 mcg

Choline87 mg

Caffeine0 mg

Water454 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 5. The excerpt below is the record exactly as published.

CRISP WAFFLES (Extra light and crisp) 2 cups flour 2 teaspoons baking powder 2 cups milk 1 teaspoon salt 1 stick butter or margarine 2 eggs (separated)

Cook this with the app: pantry check, scaling, and the assistant.