Waffles
From Domestic science, principles and application, 1914
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
2213Calories
56 gProtein
257 gCarbs
109 gFat
Full nutrition (34 nutrients)
Calories2213 kcal
Protein56 g
Carbohydrates257 g
Fiber0 g
Sugars12 g
Total Fat109 g
Saturated Fat62 g
Monounsaturated Fat31 g
Polyunsaturated Fat5.4 g
Omega-30.4 g
Cholesterol633 mg
Sodium1193 mg
Potassium957 mg
Calcium963 mg
Iron20 mg
Magnesium129 mg
Phosphorus1003 mg
Zinc4.7 mg
Copper0.6 mg
Manganese2.4 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A974 mcg
Vitamin E3.7 mg
Vitamin K7.8 mcg
Vitamin B60.5 mg
Vitamin B122.4 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)2.2 mg
Niacin (B3)22 mg
Folate552 mcg
Choline358 mg
Caffeine0 mg
Water340 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 53. The excerpt below is the record exactly as published.
Waffles 1 c. milk M c. melted butter 2 eggs 2 sc. tsp. baking powder Pinch of salt Flour to make soft batter (about 23^ c.)
Cook this with the app: pantry check, scaling, and the assistant.