Waffles
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
1864Calories
56 gProtein
390 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories1864 kcal
Protein56 g
Carbohydrates390 g
Fiber0 g
Sugars2.2 g
Total Fat13 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol16 mg
Sodium9596 mg
Potassium754 mg
Calcium288 mg
Iron29 mg
Magnesium140 mg
Phosphorus637 mg
Zinc3.8 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A15 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)2.3 mg
Niacin (B3)34 mg
Folate803 mcg
Choline8.1 mg
Caffeine0 mg
Water90 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 56. The excerpt below is the record exactly as published.
WAFFLES. 4 c. flour. 1 tsp. butter. % tsp. baking powder. 4 egg. 4 tsp. salt. 3 tbsp. milk
Cook this with the app: pantry check, scaling, and the assistant.