Fluffy Waffles
From The Williamston cook book, 1950
Makes 4-6 waffles. Mrs. Jessup Harrison.
Presented as published in 1950. 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
1930Calories
39 gProtein
216 gCarbs
104 gFat
Full nutrition (34 nutrients)
Calories1930 kcal
Protein39 g
Carbohydrates216 g
Fiber0 g
Sugars18 g
Total Fat104 g
Saturated Fat26 g
Monounsaturated Fat35 g
Polyunsaturated Fat22 g
Omega-31.5 g
Cholesterol44 mg
Sodium2609 mg
Potassium908 mg
Calcium1537 mg
Iron4.2 mg
Magnesium104 mg
Phosphorus1014 mg
Zinc3.4 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A117 mcg
Vitamin E6.9 mg
Vitamin K42 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.9 mg
Folate0 mcg
Choline65 mg
Caffeine0 mg
Water370 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 5. The excerpt below is the record exactly as published.
FLUFFY WAFFLES 2 well beaten egg yolks 4 tsp. baking powder 1% cups milk 6 tbsp. melted shortening 2 cups pastry flour Y% tsp. salt Combine beaten egg yolks and milk; add flour sifted with salt and baking powder, then cooled shortening. Beat smooth and folk in egg Whites. Bake on ungreased waffle iron. (Makes 4-6 waffles). Mrs. Jessup Harrison. 2 egg whites, beaten stiff
Cook this with the app: pantry check, scaling, and the assistant.