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Gauffres, French
From The thorough good cook, 1895
Serves 4
Can be spread with preserves.
Presented as published in 1895. 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
765Calories
23 gProtein
88 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories765 kcal
Protein23 g
Carbohydrates88 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
Potassium390 mg
Calcium185 mg
Iron5 mg
Magnesium40 mg
Phosphorus364 mg
Zinc2.1 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
Water154 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 222. The excerpt below is the record exactly as published.
Gauffres, French. Ingredients required are eight ounces of flour, four ounces of powdered sugar, one pint of whipped cream, eight eggs, one stick of vanilla, a little salt, and a glass of Curasao
Cook this with the app: pantry check, scaling, and the assistant.