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French Gauffres
From Cassell's dictionary of cookery, 1892
Serves 4
Shake flavored sugar over them before serving.
Presented as published in 1892. 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
889Calories
23 gProtein
87 gCarbs
36 gFat
Full nutrition (35 nutrients)
Calories889 kcal
Protein23 g
Carbohydrates87 g
Fiber0 g
Sugars38 g
Total Fat36 g
Saturated Fat19 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol461 mg
Sodium153 mg
Potassium389 mg
Calcium185 mg
Iron5 mg
Magnesium40 mg
Phosphorus366 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A380 mcg
Vitamin E1.8 mg
Vitamin K2.5 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4 mg
Folate141 mcg
Choline314 mg
Caffeine0 mg
Alcohol19 g
Water191 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 552. The excerpt below is the record exactly as published.
French Gauffres.- Separate eight eggs, yolks from whites ; beat the yelks tiU light, and froth the whites. Put eight ounces of flour and a quarter of a pound of pounded sugar, with a little salt, into a basin, and mix the beaten yolks of eggs, a glass of noyeau or any liquor preferred, and some pounded vanilla, with the flour; add a pint of whipped cream
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