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Waffles
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Presented as published in 1913. 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
573Calories
10 gProtein
25 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories573 kcal
Protein10 g
Carbohydrates25 g
Fiber0 g
Sugars0.2 g
Total Fat49 g
Saturated Fat29 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.6 g
Omega-30.2 g
Cholesterol302 mg
Sodium195 mg
Potassium125 mg
Calcium112 mg
Iron2.8 mg
Magnesium16 mg
Phosphorus170 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A448 mcg
Vitamin E1.8 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.2 mg
Folate75 mcg
Choline157 mg
Caffeine0 mg
Water50 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 71. The excerpt below is the record exactly as published.
Waffles. 1 cup flour. Yolks of 2 eggs. 2 cups sweet cream. 1 full cup melted butter. 1 heaping teaspoon baking powder. Whites of the 2 eggs folded in last, just before baking
Cook this with the app: pantry check, scaling, and the assistant.