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Waffles

Name: Waffles
Yield: 2 servings
Cuisine: American
Ingredients: one pint of sifted flour; one level teaspoonful baking powder; one-half teaspoonful salt; one tablespoonful butter; two eggs; V/i cupful milk

From The Rural cook book, 1907

Serves 2

Serve with grated maple sugar.

Presented as published in 1907. 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

641Calories

26 gProtein

106 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories641 kcal

Protein26 g

Carbohydrates106 g

Fiber0 g

Sugars9 g

Total Fat18 g

Saturated Fat5 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol224 mg

Sodium962 mg

Potassium516 mg

Calcium408 mg

Iron8.2 mg

Magnesium62 mg

Phosphorus469 mg

Zinc2.3 mg

Copper0.2 mg

Manganese1 mg

Vitamin D2.8 mcg

Vitamin C0 mg

Vitamin A138 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.4 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1 mg

Niacin (B3)8.7 mg

Folate224 mcg

Choline180 mg

Caffeine0 mg

Water213 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 67. The excerpt below is the record exactly as published.

Waflles. — For the batter use one pint of sifted flour, one level tea- spoonful baking powder, one-half teaspoonful salt, one tablespoonful but- ter, melted, two eggs and V/i cupful milk

Cook this with the app: pantry check, scaling, and the assistant.