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Raised Waffles
From Miss Corson's practical American cookery and household management, 1885
Serves 3
Serve with butter and powdered sugar.
Presented as published in 1885. 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
626Calories
24 gProtein
120 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories626 kcal
Protein24 g
Carbohydrates120 g
Fiber2 g
Sugars0.1 g
Total Fat13 g
Saturated Fat1.1 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol145 mg
Sodium833 mg
Potassium338 mg
Calcium52 mg
Iron9.4 mg
Magnesium50 mg
Phosphorus285 mg
Zinc2.4 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)13 mg
Folate436 mcg
Choline101 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 266. The excerpt below is the record exactly as published.
RAISED WAFFLES. At night mix together one pint of lukewarm milk, in which two tablespoonfuls of butter have been melted, two table- spoonfuls of liquid yeast, or half a small cake of compressed yeast dissolved in a gill of water, two eggs well beaten, a teaspoonful of salt, and a pound of flour
Cook this with the app: pantry check, scaling, and the assistant.