1840S Liege Waffle

1. mix sponge together and let proof

2. then add other flours salt and butter let rise until doubled about 1 hour in warm spot

3. add baking soda and vinegar

4. fold in egg whites

5. spray pam on waffle iron.

6. put on 2/3 cup batter which will be thick.

7. sprinkle on topping sugar on top

8. bake.

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Nutrient	Quantity
Total fats	80.9526 g
Protein	77.885 g
Carbohydrates	242.6452 g
Energy	1951.966 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7287 g
Water	671.1758 g
Aspartic acid	6.3332 g
Calcium, Ca	737.5853 mg
Lutein + zeaxanthin	1054.32 g
Fiber, total dietary	38.65 g
Fatty acids, total saturated 22:0	0.0258 g
Carotene, beta	68.32 g
Niacin	39.679 mg
Vitamin A, RAE	263.32 g
Arginine	6.3228 g
Riboflavin	5.0192 mg
Tocopherol, beta	0.218 mg
Fatty acids, total polyunsaturated 15:0	0.0088 g
Fatty acids, total saturated 20:1	0.1546 g
Glutamic acid	14.7789 g
Sodium, Na	2225.548 mg
Fatty acids, total saturated 16:1 undifferentiated	0.8087 g
Total lipid (fat)	80.9526 g
Manganese, Mn	10.2783 mg
Fructose	0.542 g
Proline	4.5909 g
Fatty acids, total saturated 16:0	10.67 g
Fatty acids, total saturated 8:0	0.0061 g
Sucrose	18.6008 g
Choline, total	621.8453 mg
Sugars, total	21.5537 g
Serine	4.3786 g
Fatty acids, total saturated 10:0	0.0061 g
Fatty acids, total saturated 18:0	4.1156 g
Fatty acids, total saturated 20:4 undifferentiated	0.2978 g
Vitamin B-6	1.5003 mg
Selenium, Se	146.5435 g
Ash	16.1325 g
Vitamin D	148.24 IU
Fatty acids, total saturated 18:1 undifferentiated	29.5988 g
Pantothenic acid	6.247 mg
Phenylalanine	3.7943 g
Copper, Cu	2.9369 mg
Betaine	59.266 mg
Thiamin	6.6218 mg
Retinol	252.28 g
Methionine	1.9508 g
Iron, Fe	12.2735 mg
Carbohydrate, by difference	242.6452 g
Phosphorus, P	1915.6787 mg
Folate, total	964.3533 g
Dihydrophylloquinone	0.068 g
Tocopherol, gamma	2.4324 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0075 g
Fatty acids, total saturated 22:1 undifferentiated	0.0061 g
Alanine	3.77 g
Cholesterol	737.8 mg
Valine	4.0437 g
Fatty acids, total saturated 18:2 undifferentiated	28.9702 g
Glycine	3.5126 g
Carotene, alpha	25.84 g
Glucose (dextrose)	0.96 g
Fatty acids, total saturated 14:0	0.225 g
Zinc, Zn	14.0861 mg
Isoleucine	3.2179 g
Maltose	0.4728 g
Tocopherol, delta	0.0408 mg
Fatty acids, total saturated 12:0	0.0061 g
Fatty acids, total polyunsaturated	30.1079 g
Fatty acids, total saturated 14:1	0.0163 g
Tocotrienol, gamma	0.024 mg
Leucine	5.7101 g
Tocotrienol, alpha	0.2604 mg
Vitamin A, IU	1075.2 IU
Folate, DFE	1341.4533 g
Tryptophan	1.0836 g
Folic acid	538.74 g
Galactose	0.14 g
Fatty acids, total saturated 20:0	0.0218 g
Starch	46.216 g
Lactose	0.14 g
Tyrosine	2.6835 g
Vitamin B-12	1.5348 g
Vitamin K (phylloquinone)	5.772 g
Fatty acids, total saturated	15.4843 g
Alcohol, ethyl	1.4448 g
Histidine	1.8861 g
Fatty acids, total monounsaturated	30.6084 g
Threonine	2.7751 g
Folate, food	425.6133 g
Fatty acids, total polyunsaturated 17:0	0.0347 g
Vitamin D (D2 + D3)	3.672 g
Fatty acids, total polyunsaturated 24:0	0.0061 g
Cryptoxanthin, beta	22.44 g
Vitamin D3 (cholecalciferol)	3.672 g
Vitamin E (alpha-tocopherol)	4.1855 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0775 g
Magnesium, Mg	426.2407 mg
Lysine	3.2982 g
Potassium, K	2027.2193 mg
Cystine	1.323 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0	0	0	0
Salt	0.25 teaspoon	0	0	0
Butter	0.5 cup	684	31.428	57.6
Baking soda	1 teaspoon	0	0	0
Brown sugar	2 tablespoons	68.4	17.6562	0
Honey	3 tablespoons	0	0	0
Egg white	4	68.64	0.9636	0.2244
Vinegar	1 teaspoon	1.05	0.0465	0
Yeast	3 teaspoons	33.3	3.6756	0.162
Egg yolk	4	218.96	2.4412	18.0472
Water	2 cups	0	0	0
Wheat Flour	0.66 cup	272	57.576	2
flour	0.66 cup	385.52	84.4036	1.4957
vanilla	1 teaspoon	12.096	0.5313	0.0025
rye flour	0.5 cup	208	43.9232	1.4208