Waffles
From A textbook of domestic science for high schools, 1913
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
1144Calories
39 gProtein
214 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories1144 kcal
Protein39 g
Carbohydrates214 g
Fiber0 g
Sugars18 g
Total Fat37 g
Saturated Fat6.8 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol107 mg
Sodium2724 mg
Potassium897 mg
Calcium1284 mg
Iron16 mg
Magnesium115 mg
Phosphorus937 mg
Zinc3.4 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A117 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)1.6 mg
Niacin (B3)17 mg
Folate401 mcg
Choline65 mg
Caffeine0 mg
Water352 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 56. The excerpt below is the record exactly as published.
Waffles 1 pt. flour 2 eggs 3 ts. baking powder 1^ c. milk \ ts. salt 2 tb. butter, melted
Cook this with the app: pantry check, scaling, and the assistant.