Waffles
From Choice recipes, 1900
Presented as published in 1900. 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
1912Calories
46 gProtein
398 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories1912 kcal
Protein46 g
Carbohydrates398 g
Fiber0.1 g
Sugars202 g
Total Fat22 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol568 mg
Sodium1859 mg
Potassium571 mg
Calcium399 mg
Iron17 mg
Magnesium88 mg
Phosphorus667 mg
Zinc3.8 mg
Copper0.5 mg
Manganese2 mg
Vitamin D3 mcg
Vitamin C6 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)17 mg
Folate475 mcg
Choline442 mg
Caffeine0 mg
Water213 g
As published
This recipe was extracted from Choice recipes (1900), page 26. The excerpt below is the record exactly as published.
WAFFLES— Miss Lawghlin Beat well the yolks of three eggs. To this add one and a quarter cups sweet milk, one pint flour, one-half teaspoon salt, one teaspoon baking powder. Sift flour and add the liquid gradually. BREAKFAST AND LUNCHEON DISHES 55 Lastly, cut and fold the whites of the eggs beaten stiff. Serve with syrup made as follows: One cup sugar, one-quarter cup water, when thick add one tablespoon lemon juice and one teaspoon butter
Cook this with the app: pantry check, scaling, and the assistant.