Waffles
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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
1937Calories
55 gProtein
390 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1937 kcal
Protein55 g
Carbohydrates390 g
Fiber0 g
Sugars0 g
Total Fat18 g
Saturated Fat6.8 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium2119 mg
Potassium687 mg
Calcium621 mg
Iron29 mg
Magnesium137 mg
Phosphorus739 mg
Zinc3.6 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)34 mg
Folate803 mcg
Choline2.5 mg
Caffeine0 mg
Water52 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 12. The excerpt below is the record exactly as published.
WAFFLES. One quart flour, three eggs, one-half teaspoon salt, one tablespoon melted but¬ ter, two teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.