Plain Waffles

Name: Plain Waffles
Ingredients: one quart of sifted flour; a teaspoon salt; three eggs; a pint and a half of milk; two rounding teaspoons baking powder; one rounding tablespoon butter

From Council cook book, 1908

Presented as published in 1908. 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

2494Calories

97 gProtein

425 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories2494 kcal

Protein97 g

Carbohydrates425 g

Fiber0 g

Sugars36 g

Total Fat56 g

Saturated Fat18 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.7 g

Omega-30.1 g

Cholesterol677 mg

Sodium3776 mg

Potassium1991 mg

Calcium1604 mg

Iron32 mg

Magnesium242 mg

Phosphorus1774 mg

Zinc8.6 mg

Copper0.9 mg

Manganese3.9 mg

Vitamin D10 mcg

Vitamin C0 mg

Vitamin A474 mcg

Vitamin E1.9 mg

Vitamin K0.5 mcg

Vitamin B61 mg

Vitamin B125.3 mcg

Thiamin (B1)5.2 mg

Riboflavin (B2)3.9 mg

Niacin (B3)35 mg

Folate873 mcg

Choline571 mg

Caffeine0 mg

Water810 g

As published

This recipe was extracted from Council cook book (1908), page 32. The excerpt below is the record exactly as published.

Plain Waffles. Rub one rounding tablespoon butter into one quart of sifted flour; add a teaspoon salt and mix thor- oughly. Separate three eggs; add to the yolks a pint and a half of milk; add this to the flour; beat thor- oughly for fully five minutes. The little roughness that you will notice as you are beating is particles of butter. Do not try to beat these out, as, in melt- ing, they will make the waffles lighter. Add two rounding teaspoons baking powder

Cook this with the app: pantry check, scaling, and the assistant.