Cornflour Waffles

Ingredients

• 1 breakfast-cupfuls of Cornflour
• 1 teaspoonful of salt
• 1 dessert-spoonful of lard
• 1 dessert-spoonful of butter
• 1 pint of boiling milk
• two eggs well beaten

Method

1. 1

   Put Cornflour, salt, lard, and butter into an earthen bowl, pour in boiling milk, beat smooth, let cool until lukewarm, then add beaten eggs and bake in a hot buttered waffle-iron.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 494. The excerpt below is the record exactly as published.

Cornflour Waffles. — Put into an earthen bowl 1 \ breakfast- cupfuls of Cornflour, 1 teaspoonful of salt, 1 dessert-spoonful each of lard and butter, and pour in 1 pint of boiling milk. Beat this mixture smooth, let it cool. until lukewarm, then add two eggs well beaten, and bake the waffles at once in a hot buttered waffle-iron. Maryland Cornflour Cakes. — Mix with 1 breakfast-cupful of boiling milk, 1 breakfast-cupful of sifted white Cornflour, 1 teaspoonful of caster sugar, 1 table-spoonful of butter, and 1 saltspoonful of salt ; when the batter is cool, add one egg, the yolk and white beaten separately. Butter some warm cups, pour in the mixture, and bake about half-an-hour in a moderately hot oven. Port Royal Cornflour Cakes. — Mix together lib. of fine Cornflour and |lb. of wheat-flour; shake in 1 dessert-spoonful of salt

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