Waffles
From Home dissertations, 1891
Waffles are better made with yeast than with soda and cream-tartar.
Presented as published in 1891. 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
3765Calories
99 gProtein
419 gCarbs
197 gFat
Full nutrition (34 nutrients)
Calories3765 kcal
Protein99 g
Carbohydrates419 g
Fiber20 g
Sugars0.5 g
Total Fat197 g
Saturated Fat113 g
Monounsaturated Fat57 g
Polyunsaturated Fat8.4 g
Omega-30.7 g
Cholesterol835 mg
Sodium1380 mg
Potassium1584 mg
Calcium226 mg
Iron32 mg
Magnesium190 mg
Phosphorus1266 mg
Zinc11 mg
Copper1.2 mg
Manganese4.1 mg
Vitamin D2 mcg
Vitamin C0.2 mg
Vitamin A1633 mcg
Vitamin E6 mg
Vitamin K16 mcg
Vitamin B61.6 mg
Vitamin B121.3 mcg
Thiamin (B1)13 mg
Riboflavin (B2)5.7 mg
Niacin (B3)64 mg
Folate2600 mcg
Choline358 mg
Caffeine0 mg
Water164 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 129. The excerpt below is the record exactly as published.
WAFFLES. Beat carefully into one quart of flour one quart of sweet milk, one cup of melted butter, half a teaspoon of salt, and a scant half cup of good home-made yeast. When raised add two eggs
Cook this with the app: pantry check, scaling, and the assistant.