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Waffles
From The new practical housekeeping, 1890
Serves 3
Presented as published in 1890. 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
717Calories
25 gProtein
135 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories717 kcal
Protein25 g
Carbohydrates135 g
Fiber0 g
Sugars4 g
Total Fat12 g
Saturated Fat2.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol144 mg
Sodium861 mg
Potassium933 mg
Calcium152 mg
Iron10 mg
Magnesium58 mg
Phosphorus330 mg
Zinc2 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate283 mcg
Choline112 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 34. The excerpt below is the record exactly as published.
Waffles. — Mix thoroughly one quart of flour, teaspoon salt, ta- blespoon melted butter, and milk enough to made a thick batter ; add two well-beaten eggs, two teaspoons cream tartar and one of soda
Cook this with the app: pantry check, scaling, and the assistant.