Mrs. W. R. Babb This waffle recipe approximates the proportions of butter, sugar, and flour used in pound cake, leading to its name. Beat the butter and sugar to a cream; add the well beaten yolks of the eggs, then the flour, salt, and baking powder sifted together. Put in the flavoring and beat the batter thoroughly. At the last moment fold in lightly the whites of the eggs beaten to a stiff froth. Cook as for ordinary waffles.
Posted to recipelu-digest by LSHW
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|Serving Size: 1 Serving (1007g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 2697 (65%)|
|Amt Per Serving||% DV|
|Total Fat 299.6g||400 %|
|Saturated Fat 181.9g||909 %|
|Monounsaturated Fat 80.1g|
|Polyunsanturated Fat 14.1g|
|Cholesterol 1662mg||511 %|
|Sodium 8717.2mg||301 %|
|Potassium 585mg||15 %|
|Total Carbohydrate 337.1g||99 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 331.9g|
|Protein 50g||71 %|
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Calories per serving: 4146
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