Wheat Waffles
From Cooking with wholegrains, 1947
Serve with Vermont maple syrup or honey.
Presented as published in 1947. 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
1321Calories
28 gProtein
184 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories1321 kcal
Protein28 g
Carbohydrates184 g
Fiber4.5 g
Sugars42 g
Total Fat52 g
Saturated Fat16 g
Monounsaturated Fat19 g
Polyunsaturated Fat13 g
Omega-30.8 g
Cholesterol37 mg
Sodium1295 mg
Potassium774 mg
Calcium436 mg
Iron9.7 mg
Magnesium86 mg
Phosphorus510 mg
Zinc3.2 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D2.9 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E3.3 mg
Vitamin K21 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)12 mg
Folate320 mcg
Choline74 mg
Caffeine0 mg
Water291 g
As published
This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 18. The excerpt below is the record exactly as published.
Wheat Waffles 1% CUPS WHEAT FLOUR 2 EGGS 34 TEASPOON SALT I 14 CUPS MILK 2 TABLESPOONS BROWN SUGAR ING Sift the wheat flour, measure, add salt, and baking powder. Separate eggs and beat yolks until light. Add milk, sugar and slightly cooled shortening. Sift in the wheat flour mixture and stir quickly just enough to dampen the flour. Beat egg whites until stiff, but not dry. Fold into the batter as quickly as possible, stir- ring no more than necessary. Cook in hot waffle iron until crisp and brown. Serve with Vermont maple syrup or honey. 47 § TABLESPOONS MELTED SHORTEN-
Cook this with the app: pantry check, scaling, and the assistant.