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Fried Waffle Paste
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 4
Used for sweet fried cases and fried spring waffles.
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
668Calories
27 gProtein
108 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories668 kcal
Protein27 g
Carbohydrates108 g
Fiber0 g
Sugars20 g
Total Fat14 g
Saturated Fat5 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol340 mg
Sodium173 mg
Potassium458 mg
Calcium221 mg
Iron7.9 mg
Magnesium55 mg
Phosphorus419 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D2.9 mcg
Vitamin C0 mg
Vitamin A179 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)7.8 mg
Folate223 mcg
Choline279 mg
Caffeine0 mg
Water185 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 15. The excerpt below is the record exactly as published.
FRIED WAFFLE PASTE. One pound four ounces of flour, two ounces of sugar, one pint of milk, seven eggs, lemon flavor and cinnamon
Cook this with the app: pantry check, scaling, and the assistant.