Waffles
From Principles of food preparation, 1914
Waffles can be served with various toppings.
Presented as published in 1914. 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
459Calories
14 gProtein
97 gCarbs
13 gFat
Full nutrition (20 nutrients)
Calories459 kcal
Protein14 g
Carbohydrates97 g
Total Fat13 g
Cholesterol31 mg
Sodium3.9 mg
Potassium173 mg
Calcium26 mg
Iron7.1 mg
Magnesium34 mg
Phosphorus138 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin B60.1 mg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Water15 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 64. The excerpt below is the record exactly as published.
a cup of flour — only one teaspoonful of baking powder to a cup of flour, and only a trace of butter, one teaspoonful or less, to a cup of flour, to give smoothness. An excess of fat will cause the fritter to fly to pieces if fried in deep fat. This thin fritter batter may be used for corn fritters, or any fritter which is cooked in a shallow pan by the method known as saute- ing, or for oyster fritters, sliced apple fritters, or others which are merely coated with batter and where the shape of the food so coated is meant to be preserved. Waffles. This is the sweet milk batter, enriched by eggs, and with a tablespoonful of butter
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