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Gaufres a la Suisse
From The new century cookery book, 1901
Serves 6
If preferred, the gaufres can be filled with whipped cream sweetened with vanilla sugar and served cold.
Presented as published in 1901. 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
709Calories
18 gProtein
88 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories709 kcal
Protein18 g
Carbohydrates88 g
Fiber5.4 g
Sugars76 g
Total Fat30 g
Saturated Fat0.8 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol37 mg
Sodium14 mg
Potassium354 mg
Calcium136 mg
Iron2 mg
Magnesium123 mg
Phosphorus263 mg
Zinc1.5 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0.2 mcg
Vitamin C0.1 mg
Vitamin A15 mcg
Vitamin E1 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.1 mg
Folate28 mcg
Choline28 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 529. The excerpt below is the record exactly as published.
Gaufres a la Suisse. — For gaufres : ^ lb. ground almonds, % oz. flour, £ lb. caster sugar, 1 egg whole and two yolks, 10 drops vanilla essence. For cream : 2 whites of eggs, 2 oz. ground almonds, 4 teaspoonful ground cinnamon, 1 tablespoonful cream, £ lb. icing sugar
Cook this with the app: pantry check, scaling, and the assistant.