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Geiddle Cakes
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
Waffles can be dusted with sugar and cinnamon or served with honey, syrup, milk, or cream.
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
328Calories
10 gProtein
66 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories328 kcal
Protein10 g
Carbohydrates66 g
Fiber0 g
Sugars7.1 g
Total Fat6.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol73 mg
Sodium26 mg
Potassium127 mg
Calcium24 mg
Iron4.5 mg
Magnesium22 mg
Phosphorus116 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.1 mg
Folate129 mcg
Choline49 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 6 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.
GEIDDLE CAKES, add to each pound of flour one and one-half ounces of sugar or syrup, from one to two ounces of butter, salt and two whole eggs
Cook this with the app: pantry check, scaling, and the assistant.