Corn Waffles

Ingredients

• One pint sifted flour
• milk enough to make a thin batter
• two eggs well beaten
• a tablespoonful of melted butter
• a little salt
• a cupful grated corn

Method

1. 1

   Mix milk with flour to make a smooth paste, add salt, butter, and eggs.

2. 2

   Bake in a hot, greased waffle iron.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 128. The excerpt below is the record exactly as published.

CORN WAFFLES. One pint sifted flour, milk enough to make a thin batter, two eggs well beaten, a tablespoonful of melted butter, a lit- tle salt. Gradually mix the milk with the flour until there is a smooth paste, then add the salt, the butter and lastly the eggs, mixed with a cupful grated corn. Have a waffle iron hot; butter well, or grease with salt pork. 15 Mrs. E. D. Neff. 220 LANDMARKS CLUB COOK BOOK. WAFFLES (SOUR MILK). One and a half cups clabber milk; add flour until a not too soft batter, stir well, add tablespoon melted butter, yolks four eggs, and whites beaten well. Just before baking add two even teaspoons baking powder well stirred in. Bake in hot irons. Mrs. Jerry Codroy. AUNT CLARISSEY'S CORN FLOPPERS. One pint sifted corn meal (scalded), half a teacup sifted flour, one egg, a piece of butter or lard the size of an egg, a little salt

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