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Waffles
From The New century cook book, 1899
Serves 4
Alice Dyson.
Presented as published in 1899. 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
68Calories
4 gProtein
6 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories68 kcal
Protein3.8 g
Carbohydrates5.6 g
Fiber0 g
Sugars0.1 g
Total Fat3.4 g
Saturated Fat1.3 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol95 mg
Sodium271 mg
Potassium44 mg
Calcium146 mg
Iron1 mg
Magnesium5.3 mg
Phosphorus105 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A48 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate22 mcg
Choline74 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The New century cook book (1899), page 7. The excerpt below is the record exactly as published.
Waffles. One pint sour milk, one tablespoon melted butter, two eggs, one pint flour, one teaspoon soda. Beat very light. Mrs. B. E. Arntzen. Waffles. Three eggs, one quart sweet milk, one-half cup melted but- ter, two teaspoonfuls baking powder, flour to make batter that will pour. Separate the eggs and add the beaten whites the last thing. Mrs. B. F. Sheets, Oregon, 111. Waffles. To one pint of sweet milk add two teaspoons of baking powder, the yolks of two eggs, thoroughly beaten, a little salt, one teaspoonful of melted butter, enough sifted flour to make batter of ordinary thickness
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