Corn Meat Waffles

Ingredients

• the beaten yolks of three eggs
• one quart of sour milk or butter-milk
• corn meal to make a batter a little thicker
• one tea-spoon salt
• one of soda dissolved in a little warm water
• flour may be used instead of corn meal
• a half cup cream
• a table-spoon butter
• two of sugar

Method

1. 1

   Beat the yolks of three eggs and add to one quart of sour milk or butter-milk.

2. 2

   Mix in corn meal to make a batter thicker than for pancakes, add salt and soda dissolved in warm water, then fold in the well-beaten whites.

3. 3

   For dressing, heat cream, butter, and sugar, and pour two tablespoons on each waffle when served.

As published

This recipe was extracted from Buckeye cookery (1892), page 208. The excerpt below is the record exactly as published.

crn Meat WAFFLES.—To fhe beaten yolks of three eggs, add one quart of sour milk or butter-milk, corn meal to make a batter a little thicker i Poorly ‘ } oii 5) Weeder Ny Mog eet) ear sesh Win Sarin? / "7 » Melt ee tae oe Ret : URL Pea Nie oateli! 4 ae oy WLP i i) ee a Vi nit Vp ee tau) Patan it Been s t ki easy Otek us alte aL Baa th shou - ao i a | ed ' » i] aT oe Ne FRAGMENTS. 865 than for pan-cakes, one tea-spoon salt, one of soda dissolved in a little warm water, then the well-beaten whites; flour may be used instead of corn meal. This is also a good rule for pan-cakes, making the batter thinner. For dress- ing for waffles, put on the stove a half cup cream, a table-spoon butter, and two of sugar

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