vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Water Wave
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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
526Calories
22 gProtein
88 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories526 kcal
Protein22 g
Carbohydrates88 g
Fiber0 g
Sugars0.6 g
Total Fat9 g
Saturated Fat2.5 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol280 mg
Sodium111 mg
Potassium267 mg
Calcium71 mg
Iron7.7 mg
Magnesium40 mg
Phosphorus277 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A122 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)7.7 mg
Folate217 mcg
Choline222 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 51. The excerpt below is the record exactly as published.
WATER WAVE. Mrs. Ootdd's French Chef. Break six eggs in a dish, put same quantity of milk in another dish, then put both in a pitcher, stir in gradually about one pound of flour
Cook this with the app: pantry check, scaling, and the assistant.