Corn-Meal Waffles

Ingredients

• One cupful of flour
• One cupful of corn meal
• Two cupfuls of sour milk
• One-half cupful of sour cream
• One-half tea-spoonful of salt
• One tea-spoonful of soda
• One table-spoonful of cold water
• Two table-spoonfuls of sugar
• Two eggs

Method

1. 1

   Mix the sugar, salt, meal and flour.

2. 2

   Beat the eggs light.

3. 3

   Dissolve the soda in the cold water, and stir it into the sour cream and milk.

4. 4

   Pour the liquid upon the dry mixture, add the eggs after stirring well, and bake in waffle-irons.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 162. The excerpt below is the record exactly as published.

CORN-MEAL WAFFLES. One cupful of flour. One cupful of corn meal. Two cupfuls of sour milk. One-half cupful of sour cream. One-half tea- spoonful of salt. One tea-spoonful of soda. One table-spoonful of cold water. Two table-spoonfuls of sugar. Two eggs. Mix the sugar, salt, meal and flour. Beat the eggs light. Dissolve the soda in the cold water, and stir it into the sour cream and milk. Pour the liquid upon the BREAKFAST DISHES. 3 7 1 "dry mixture, add the eggs after stirring well, and bake in waffle-irons. Should there be no sour cream at hand, use two and a-hal£ cupfuls of sour milk and a table-spoonful of melted butter, measured after melting. GRIDDLE-CAKES. A soap-stone griddle is the best for this purpose as it does not require greasing ; but it should be allowed twice the length of time to heat through that would be required to heat an iron griddle. If an iron griddle is used, put a small piece of fat salt pork on a fork, and when the grid- dle is hot enough for the fat to sizzle, rub it all over with the pork, greasing it plentifully and evenly. Many prefer an iron griddle, because the fat used in oiling it imparts a delicate crispness to the cakes. A turnip, cut in half, is also excellent for rubbing the griddle before frying cakes, and is preferred by those who do not care for much rich- ness in the cakes. Take up a spoonful of the batter and pour it on the griddle from the end of the spoon ; the batter should hiss as it touches the griddle. Watch the cakes carefully. When those first put on are full of bub- bles they are ready to turn ; and generally when all have been turned the first are ready to take off the griddle. Turn the griddle often, bringing each edge of it in turn over the hottest part of the stove, that the cakes may cook evenly. SWEET MILK GRIDDLE-CAKES. One and a-half pint of milk. Two eggs. Flour to make a batter. One-half tea-spoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.