nut-freesoy-freefish-freeshellfish-free
Wilhelm Waffles
From The national course in home economics, 1917
Serves 4
Serve warm.
Presented as published in 1917. 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
696Calories
24 gProtein
115 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories696 kcal
Protein24 g
Carbohydrates115 g
Fiber0.7 g
Sugars16 g
Total Fat16 g
Saturated Fat7.2 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol215 mg
Sodium648 mg
Potassium459 mg
Calcium341 mg
Iron8.3 mg
Magnesium57 mg
Phosphorus412 mg
Zinc2.1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.2 mcg
Vitamin C13 mg
Vitamin A165 mcg
Vitamin E0.8 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)8.6 mg
Folate227 mcg
Choline171 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 115. The excerpt below is the record exactly as published.
WILHELM WAFFLES. Mix one quart of flour with three tablespoonfuls of sugar, two large teaspoonfuls of baking-powder and one-half of a teaspoonful of salt; work in two tablespoonfuls of lard or butter and add four beaten eggs with one pint of milk and the grated rind of a lemon
Cook this with the app: pantry check, scaling, and the assistant.