Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half pints of flour
- 1/2 teaspoonful of salt
- 2 tablespoonfuls of sugar
- 3 tablespoonfuls of butter
- 1-1/2 teaspoonfuls of baking powder
- 1/2 pint of thin cream
- 1 teaspoonful each of the extract of cinnamon
- 4 eggs
- two-thirds full
- salt
- cinnamon
Directions
One and one-half pints of flour, 1/2 teaspoonful of salt, 2 tablespoonfuls of sugar, 3 tablespoonfuls of butter, 1-1/2 teaspoonfuls of baking powder, 4 eggs, 1/2 pint of thin cream, 1 teaspoonful each of the extract of cinnamon and vanilla; rub the butter and sugar to a cream, add the eggs one at a time, beating 3 or 4 minutes between each addition; sift flour, salt, and powder together, add these to the butter, etc., with the vanilla, cinnamon, and thin cream. Mix into batter as for griddle cakes, have waffle-iron hot and well greased, pour in batter enough to fill it two-thirds full, shut it up, and turn it over immediately; be careful not to get the iron too hot, as the waffles will only take from 4 to 5 minutes to cook. When done sift sugar over them and serve at once on a napkin.