Waffles
From Lillian Massey school recipes, 1913
This batter may be used for Griddle Cakes.
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
1722Calories
78 gProtein
243 gCarbs
71 gFat
Full nutrition (34 nutrients)
Calories1722 kcal
Protein78 g
Carbohydrates243 g
Fiber0 g
Sugars47 g
Total Fat71 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol738 mg
Sodium2698 mg
Potassium2017 mg
Calcium1857 mg
Iron18 mg
Magnesium204 mg
Phosphorus1752 mg
Zinc7.9 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A552 mcg
Vitamin E2.1 mg
Vitamin K0.5 mcg
Vitamin B61 mg
Vitamin B126.6 mcg
Thiamin (B1)3 mg
Riboflavin (B2)3.1 mg
Niacin (B3)18 mg
Folate472 mcg
Choline615 mg
Caffeine0 mg
Water1003 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 5. The excerpt below is the record exactly as published.
WAFFLES. 2c. flour. 2 tbsp. butter. 2 tsp. baking powder. 3 eZZs. zs tsp. salt: 4 c. milk
Cook this with the app: pantry check, scaling, and the assistant.