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Raised Wheat Waffles
From Miss Parloa's kitchen companion, 1887
Serves 3
Presented as published in 1887. 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
734Calories
29 gProtein
123 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories734 kcal
Protein29 g
Carbohydrates123 g
Fiber6.7 g
Sugars16 g
Total Fat16 g
Saturated Fat7.8 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol39 mg
Sodium856 mg
Potassium654 mg
Calcium234 mg
Iron7.6 mg
Magnesium66 mg
Phosphorus460 mg
Zinc3.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D1.6 mcg
Vitamin C0.1 mg
Vitamin A113 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60.6 mg
Vitamin B120.9 mcg
Thiamin (B1)4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)19 mg
Folate782 mcg
Choline39 mg
Caffeine0 mg
Water158 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 299. The excerpt below is the record exactly as published.
Raised Wheat Waffles. Warm a pint of milk, and add to it two table-spoonfuls of melted butter, two of sugar, a teaspoonful of salt, and half a cupful of yeast, or half a cake of compressed yeast. After sifting a pint and a half of flour, pour this mixture upon it, and beat thoroughly. Add two eggs
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