Waffles
From Efficiency in home-making and first-aid to good cooking, 1915
In using a new iron, have it greased thoroughly or waffles will stick.
Presented as published in 1915. 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
966Calories
38 gProtein
137 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories966 kcal
Protein38 g
Carbohydrates137 g
Fiber0 g
Sugars12 g
Total Fat31 g
Saturated Fat14 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol430 mg
Sodium2816 mg
Potassium723 mg
Calcium1172 mg
Iron12 mg
Magnesium87 mg
Phosphorus908 mg
Zinc3.5 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A330 mcg
Vitamin E1.5 mg
Vitamin K1.2 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.5 mg
Niacin (B3)11 mg
Folate298 mcg
Choline340 mg
Caffeine0 mg
Water309 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 58. The excerpt below is the record exactly as published.
WAFFLES. 1 $4 cups flour. Yolks 2 eggs. 3 teaspoons baking powder. Whites 2 eggs. y2 teaspoon salt. 1 tablespoon melted butter 1 cup milk
Cook this with the app: pantry check, scaling, and the assistant.