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Sweet Potato Waffles
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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
696Calories
13 gProtein
87 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories696 kcal
Protein13 g
Carbohydrates87 g
Fiber1.4 g
Sugars42 g
Total Fat34 g
Saturated Fat20 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol149 mg
Sodium124 mg
Potassium386 mg
Calcium152 mg
Iron3.8 mg
Magnesium48 mg
Phosphorus220 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D1.1 mcg
Vitamin C4.4 mg
Vitamin A668 mcg
Vitamin E2 mg
Vitamin K4.6 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.7 mg
Folate79 mcg
Choline70 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 45. The excerpt below is the record exactly as published.
SWEET POTATO WAFFLES 1 cup mashed sweet potato 4 cup melted butter 1 cup bread flour 1 cup milk Y% cup sugar 1 egg
Cook this with the app: pantry check, scaling, and the assistant.