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Raised Waffles

Name: Raised Waffles
Yield: 2 servings
Ingredients: one pint of milk; one third of a cup of yeast; one pint of flour; half a teaspoonful of salt; two eggs, yolks and whites beaten separately; one tablespoonful of melted butter

From Mrs. Lincoln's Boston cook book, 1884

Serves 2

Use only one egg, make the batter a trifle thinner, and fry on the griddle, and you have Flannel Cakes.

Presented as published in 1884. 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

757Calories

38 gProtein

119 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories757 kcal

Protein38 g

Carbohydrates119 g

Fiber6.6 g

Sugars12 g

Total Fat22 g

Saturated Fat6.3 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol231 mg

Sodium763 mg

Potassium841 mg

Calcium360 mg

Iron8.5 mg

Magnesium82 mg

Phosphorus638 mg

Zinc4.5 mg

Copper0.3 mg

Manganese1 mg

Vitamin D3.3 mcg

Vitamin C0.1 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.7 mg

Vitamin B121.8 mcg

Thiamin (B1)4 mg

Riboflavin (B2)2.1 mg

Niacin (B3)19 mg

Folate800 mcg

Choline198 mg

Caffeine0 mg

Water268 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 63. The excerpt below is the record exactly as published.

Raised Waflles. Mix at night one pint of milk, one third of a cup of yeast, and one pint of Jiour, In the morning add half a teaspoon- ful of salt, two eggs, yolks and whites beaten separately, and one tahlespoonful of melted butter

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