nut-freesoy-freefish-freeshellfish-free
Wilhelm Waffles
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. C. J. Jeffries, Winnetka, IL.
Presented as published in 1912. 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
786Calories
30 gProtein
83 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories786 kcal
Protein30 g
Carbohydrates83 g
Fiber2.9 g
Sugars42 g
Total Fat42 g
Saturated Fat20 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.7 g
Omega-30.2 g
Cholesterol805 mg
Sodium6183 mg
Potassium503 mg
Calcium3121 mg
Iron11 mg
Magnesium56 mg
Phosphorus1566 mg
Zinc3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D4.2 mcg
Vitamin C53 mg
Vitamin A513 mcg
Vitamin E2.9 mg
Vitamin K2.5 mcg
Vitamin B60.5 mg
Vitamin B122 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)2 mg
Folate146 mcg
Choline603 mg
Caffeine0 mg
Water273 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 79. The excerpt below is the record exactly as published.
WILHELM WAFFLES.— Mix 1 qt. of flour with 3 table- sipoons of sugar, 2 large teaspoons of baking powder and J^ tea- spoon of salt; work in 2 tablespoons of lard or butter and add 4 beaten eggs with 1 pt. of milk and a grated rind of a lemon
Cook this with the app: pantry check, scaling, and the assistant.