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Soft Waffles

Name: Soft Waffles
Yield: 1 servings
Ingredients: 1 qt. of flour; 2 teaspoons of baking powder; 1 of sugar; 1/4 of salt; 2 beaten eggs; 1 1/2 pts. of milk; rub in butter

From The Cook County cook book, 1912

Serves 1

Recipe by Mrs. C. J. Jeffries, Winnetka, IL.

Presented as published in 1912. 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

310Calories

17 gProtein

37 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories310 kcal

Protein17 g

Carbohydrates37 g

Fiber0 g

Sugars15 g

Total Fat11 g

Saturated Fat3.8 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol377 mg

Sodium1681 mg

Potassium230 mg

Calcium629 mg

Iron4.1 mg

Magnesium26 mg

Phosphorus457 mg

Zinc1.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D2.4 mcg

Vitamin C0 mg

Vitamin A172 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.8 mg

Folate87 mcg

Choline301 mg

Caffeine0 mg

Water112 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 78. The excerpt below is the record exactly as published.

SOFT WAFFLES.— Sift together 1 qt. of flour, 2 teaspoons of baking powder, 1 of sugar and J^ of salt; rub in butter and add 2 beaten eggs

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