Americanbreakfast
Cream Waffles
From The home cook book, 1905
Serves 1
Serve hot.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 133. The excerpt below is the record exactly as published.
CREAM WAFFLES Add two eggs beaten light to a pint of sour cream in which a teaspoon of soda dissolved in a tablespoon of cold water has been beaten. Then put in flour to make a thin batter, and also half a teaspoon of salt. Have your waffle-irons hot and well greased. Cook to a golden brown, and serve hot with maple syrup, sugar, butter, or honey
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