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Holland Waffles
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 5
Fried in hot lard and served with sugar or cinnamon.
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
831Calories
31 gProtein
144 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories831 kcal
Protein31 g
Carbohydrates144 g
Fiber0 g
Sugars39 g
Total Fat15 g
Saturated Fat4.9 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol384 mg
Sodium182 mg
Potassium470 mg
Calcium202 mg
Iron9.4 mg
Magnesium60 mg
Phosphorus443 mg
Zinc2.7 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D2.9 mcg
Vitamin C0 mg
Vitamin A191 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)9.3 mg
Folate265 mcg
Choline311 mg
Caffeine0 mg
Water175 g
Estimated from matched ingredients across 5 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.
HOLLAND WAFFLES. SPRING WAFFLES. These waffles are fried in hot lard like the Eoman cases (see Nos. 106 and 107). The iron used is formed in a coil. It is heated in the grease, then dipped in the batter almost to tha edge, and back again in the hot grease. When done, the waffle is removed from the iron by a slight knock, and served with sugar or cinna- mon. It is also served as a sweet entree or dessert, with a compote of prunes or other fruit, or with a rich vanilla cream sauce. Take one pound and eight ounces of flour, six ounces of sugar, one pint of milk and ten well- beaten egg
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