Waffles

Name: Waffles
Ingredients: one-half of a yeast cake; one-half of a cup of luke warm milk; one pint of milk; three or four eggs; a handful of sugar; a little salt; a little nutmeg to flavor

From Perfection in baking, 1895

Presented as published in 1895. 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

731Calories

49 gProtein

48 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories731 kcal

Protein49 g

Carbohydrates48 g

Fiber6 g

Sugars36 g

Total Fat39 g

Saturated Fat18 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.7 g

Omega-30.1 g

Cholesterol646 mg

Sodium513 mg

Potassium1751 mg

Calcium997 mg

Iron5 mg

Magnesium135 mg

Phosphorus1286 mg

Zinc12 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D10 mcg

Vitamin C0.1 mg

Vitamin A474 mcg

Vitamin E1.9 mg

Vitamin K0.5 mcg

Vitamin B61 mg

Vitamin B125.3 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)2.5 mg

Niacin (B3)10 mg

Folate656 mcg

Choline595 mg

Caffeine0 mg

Water810 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 39. The excerpt below is the record exactly as published.

Waffles. Set over night one-half of a yeast cake in one-half of a cup of luke warm milk, with enough pastry flour and one pint of milk to make a stiff batter. In the morning add three or four eggs beaten up well, a handful of sugar, and a little salt to the batter. Beat well and bake in hot waffle irons; a little nutmeg to flavor

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