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Waffles, Special
From The Hotel St. Francis cook book, 1919
Serves 2
If possible, use sour milk.
Presented as published in 1919. 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
907Calories
37 gProtein
103 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories907 kcal
Protein37 g
Carbohydrates103 g
Fiber0 g
Sugars12 g
Total Fat39 g
Saturated Fat9.4 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol45 mg
Sodium285 mg
Potassium341 mg
Calcium305 mg
Iron6.6 mg
Magnesium46 mg
Phosphorus298 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A136 mcg
Vitamin E4.6 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)7.8 mg
Folate182 mcg
Choline24 mg
Caffeine0 mg
Water225 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 136. The excerpt below is the record exactly as published.
Waffles, special, with maple syrup Imported Frankfort sausages Coffee Potato salad Brie cheese with crackers Coffee DINNER Consomme Valencienne Carciofmi. Queen olives Frogs' legs, saute, Dilloise Porterhouse steak, Jolly Fresh Lima beans Julienne potatoes Endives salad Chocolate and coffee bouchettes Demi tasse Waffles, special. One-half pound of flour, one teaspoonful of baking powder, one spoonful of sugar, one ounce of melted butter, one-half pint of milk, one pinch of salt, three yolks and three whites of eggs
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