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Waffles (another way)
From Cassell's dictionary of cookery, 1892
Serves 1
Presented as published in 1892. 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
517Calories
39 gProtein
34 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories517 kcal
Protein39 g
Carbohydrates34 g
Fiber6.7 g
Sugars24 g
Total Fat39 g
Saturated Fat12 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol464 mg
Sodium341 mg
Potassium1111 mg
Calcium665 mg
Iron2.3 mg
Magnesium84 mg
Phosphorus852 mg
Zinc5.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.7 mcg
Vitamin C0.1 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.8 mg
Vitamin B123.5 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)2.1 mg
Niacin (B3)11 mg
Folate632 mcg
Choline389 mg
Caffeine0 mg
Water509 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2236. The excerpt below is the record exactly as published.
Waffles (another -way).— Dissolve half an ounce of butter in a pint of milk ; beat two eggs in a bowl, and add to them gradually the buttered milk and as much flour as will make a stiif batter. Stir in a wine-glassful of fresh yeast and a little salt
Cook this with the app: pantry check, scaling, and the assistant.