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French Waffles
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 7
Presented as published in 1907. 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
713Calories
29 gProtein
116 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories713 kcal
Protein29 g
Carbohydrates116 g
Fiber0 g
Sugars15 g
Total Fat28 g
Saturated Fat5.3 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol373 mg
Sodium394 mg
Potassium507 mg
Calcium365 mg
Iron9 mg
Magnesium62 mg
Phosphorus498 mg
Zinc2.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A182 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)8.9 mg
Folate248 mcg
Choline277 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 149. The excerpt below is the record exactly as published.
FEENCH WAFFLES. 2 lbs. flour, % oz. baking powder, 2 ozs. sug^*, 4 ozs. butter, 12 eggs, a little salt, 1 quart mils
Cook this with the app: pantry check, scaling, and the assistant.