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Rosette Waffles
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 1
Can be served with strawberries, whipped cream, or used as a canape.
Presented as published in 1907. 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
621Calories
22 gProtein
112 gCarbs
10 gFat
Full nutrition (30 nutrients)
Calories621 kcal
Protein22 g
Carbohydrates112 g
Sugars16 g
Total Fat9.7 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium95 mg
Potassium536 mg
Calcium324 mg
Iron7 mg
Magnesium62 mg
Phosphorus382 mg
Zinc1.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.7 mg
Folate201 mcg
Choline43 mg
Water227 g
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 150. The excerpt below is the record exactly as published.
EOSETTE WAFFLES. The Bessettes are similar to Spring Waffles. The irons are patented and sold in all depart- ment stores, two different shapes, with handle, for fifty cents. The irons are smaller than the spring wafBe irons. PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 125 The recipe for the batter is: Two eggs, one teaspoonful of sugar, a little salt, one cup of milk, one eup of flour
Cook this with the app: pantry check, scaling, and the assistant.