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Gauffres (an easy way to make)

Name: Gauffres (an easy way to make)
Yield: 10 servings
Ingredients: a quarter of a pound of fresh butter; a pound of sifted loaf sugar; one pound of best flour; eight eggs well beaten; two table-spoonfuls of brandy; a tiny pinch of salt; a stick of pounded vaniUa; one or two grates of nutmeg

From Cassell's dictionary of cookery, 1892

Serves 10

A little jam or whipped cream may be added.

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

419Calories

10 gProtein

82 gCarbs

15 gFat

Full nutrition (35 nutrients)

Calories419 kcal

Protein10 g

Carbohydrates82 g

Fiber0.5 g

Sugars46 g

Total Fat15 g

Saturated Fat1.9 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol175 mg

Sodium60 mg

Potassium129 mg

Calcium38 mg

Iron3.4 mg

Magnesium22 mg

Phosphorus136 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.8 mcg

Vitamin C0.1 mg

Vitamin A64 mcg

Vitamin E0.4 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.1 mg

Folate93 mcg

Choline118 mg

Caffeine0 mg

Alcohol0.9 g

Water39 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 584. The excerpt below is the record exactly as published.

Gauffres (an easy way to make). — Clarify a quarter of a pound of fresh butter, and mix it with a pound of sifted loaf sugar, one pound of best flour, eight eggs well beaten, two table-spoonfuls of brandy, a tiny pinch of .salt, a stick of pounded vaniUa, and one or two grates of nutmeg

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