Waffles
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
2221Calories
97 gProtein
419 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories2221 kcal
Protein97 g
Carbohydrates419 g
Fiber20 g
Sugars0.4 g
Total Fat26 g
Saturated Fat3.9 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol382 mg
Sodium190 mg
Potassium1533 mg
Calcium174 mg
Iron32 mg
Magnesium186 mg
Phosphorus1215 mg
Zinc11 mg
Copper1.2 mg
Manganese4.1 mg
Vitamin D2 mcg
Vitamin C0.2 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.6 mcg
Vitamin B61.6 mg
Vitamin B120.9 mcg
Thiamin (B1)13 mg
Riboflavin (B2)5.7 mg
Niacin (B3)64 mg
Folate2593 mcg
Choline318 mg
Caffeine0 mg
Water130 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 5. The excerpt below is the record exactly as published.
WafBles. i. One quart flour, little salt, large tea- spooil butter, two eggs, half cup yeast
Cook this with the app: pantry check, scaling, and the assistant.