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Waffles, Quick
From Harper's cook book encyclopædia, 1902
Serves 3
Ensure the waffle iron is clean and dry before use.
Presented as published in 1902. 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
605Calories
23 gProtein
105 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories605 kcal
Protein23 g
Carbohydrates105 g
Fiber0 g
Sugars7.9 g
Total Fat10 g
Saturated Fat4.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol143 mg
Sodium463 mg
Potassium461 mg
Calcium329 mg
Iron7.8 mg
Magnesium57 mg
Phosphorus398 mg
Zinc2 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A105 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.6 mg
Folate216 mcg
Choline127 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 50. The excerpt below is the record exactly as published.
Waffles, Quick BREAD, ETC Butter-scotch Waffles, Quick. — Sift together three cups of flour, a heaping teaspoonful of baking-powder, and a quarter of a teaspoonful of salt. Beat light in another bowl two eggs, and add to them two cups of milk
Cook this with the app: pantry check, scaling, and the assistant.