Holland Waffles
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. 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
4419Calories
71 gProtein
347 gCarbs
314 gFat
Full nutrition (34 nutrients)
Calories4419 kcal
Protein71 g
Carbohydrates347 g
Fiber15 g
Sugars43 g
Total Fat314 g
Saturated Fat182 g
Monounsaturated Fat77 g
Polyunsaturated Fat5.1 g
Omega-30.5 g
Cholesterol848 mg
Sodium151 mg
Potassium1500 mg
Calcium410 mg
Iron20 mg
Magnesium153 mg
Phosphorus1036 mg
Zinc8.2 mg
Copper0.8 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A1163 mcg
Vitamin E3.9 mg
Vitamin K23 mcg
Vitamin B61.2 mg
Vitamin B120.3 mcg
Thiamin (B1)9.6 mg
Riboflavin (B2)3.8 mg
Niacin (B3)46 mg
Folate1876 mcg
Choline50 mg
Caffeine0 mg
Water336 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 192. The excerpt below is the record exactly as published.
Holland Waffles Make a sponge of 12 ounces flour, iy2 ounces sugar, a pinch of salt, flavor, 3 eggs, 6 ounces melted butter, 2 ounces yeast and 1 pint lukewarm cream
Cook this with the app: pantry check, scaling, and the assistant.