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Waffles
From The art of German cooking and baking, 1922
Serves 3
Presented as published in 1922. 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
886Calories
29 gProtein
135 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories886 kcal
Protein29 g
Carbohydrates135 g
Fiber0 g
Sugars6.1 g
Total Fat26 g
Saturated Fat13 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol239 mg
Sodium201 mg
Potassium484 mg
Calcium257 mg
Iron10 mg
Magnesium66 mg
Phosphorus423 mg
Zinc2.4 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A242 mcg
Vitamin E1 mg
Vitamin K1.4 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate292 mcg
Choline172 mg
Caffeine0 mg
Water165 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 107. The excerpt below is the record exactly as published.
WAFFLES. Quantity for 6 Persons. % qt. of flour 4 tbsps. of melted butter 3 eggs % tsp. of baking powder
Cook this with the app: pantry check, scaling, and the assistant.