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One-Egg Waffles
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
552Calories
16 gProtein
82 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories552 kcal
Protein16 g
Carbohydrates82 g
Fiber0 g
Sugars8.8 g
Total Fat18 g
Saturated Fat10 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol51 mg
Sodium600 mg
Potassium406 mg
Calcium376 mg
Iron5.5 mg
Magnesium48 mg
Phosphorus338 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A151 mcg
Vitamin E0.4 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.5 mg
Folate151 mcg
Choline35 mg
Caffeine0 mg
Water173 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 108. The excerpt below is the record exactly as published.
ONE-EGG WAFFLES 11/2 cups flour 1% cups milk 1 teaspoon baking powder 1 egg 14 teaspoon salt 2 tablespoons melted butter
Cook this with the app: pantry check, scaling, and the assistant.