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Three-Egg Waffles
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
600Calories
19 gProtein
105 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories600 kcal
Protein19 g
Carbohydrates105 g
Fiber0 g
Sugars7.3 g
Total Fat12 g
Saturated Fat6.2 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol33 mg
Sodium880 mg
Potassium401 mg
Calcium344 mg
Iron7.3 mg
Magnesium52 mg
Phosphorus339 mg
Zinc1.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A95 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.6 mg
Folate201 mcg
Choline28 mg
Caffeine0 mg
Water148 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 109. The excerpt below is the record exactly as published.
THREE-EGG WAFFLES 2 cups flour 1 1/4 cups milk 1 teaspoon baking powder 1 tablespoon melted butter 1/2 teaspoon salt 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.