Velvet Waffles

Name: Velvet Waffles
Ingredients: 2 cups flour; 3 teaspoons baking powder; 1 teaspoon salt; 1 tablespoon sugar; 3 egg yolks, well beaten; 1% cups milk; % cup Wesson oil; 3 egg whites, stiffly beaten

From The Chapel Hill cook book, 1935

Presented as published in 1935. 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

1412Calories

57 gProtein

230 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories1412 kcal

Protein57 g

Carbohydrates230 g

Fiber0 g

Sugars30 g

Total Fat30 g

Saturated Fat14 g

Monounsaturated Fat71 g

Polyunsaturated Fat28 g

Omega-38.2 g

Cholesterol44 mg

Sodium3888 mg

Potassium893 mg

Calcium1281 mg

Iron16 mg

Magnesium114 mg

Phosphorus931 mg

Zinc3.3 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D3.5 mcg

Vitamin C0 mg

Vitamin A117 mcg

Vitamin E22 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B122 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)2.2 mg

Niacin (B3)17 mg

Folate401 mcg

Choline65 mg

Caffeine0 mg

Water452 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 23. The excerpt below is the record exactly as published.

VELVET WAFFLES 2 cups flour 3 egg yolks, well beaten 3 teaspoons baking powder 1% cups milk 1 teaspoon salt % cup Wesson oil 1 tablespoon sugar 3 egg whites, stiffly beaten

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