Hominy Waffles

Ingredients

• one teacupful of cooked hominy
• one egg
• one tablespoonful of butter
• a little salt
• one pint of milk
• one pint of flour
• one heaping teaspoonful of baking-powder

Method

1. 1

   Beat egg light, add butter, salt, and hominy.

2. 2

   Mix in milk, then sift in baking powder and flour.

3. 3

   Beat all together and bake in a waffle iron.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 114. The excerpt below is the record exactly as published.

one heaping teaspoonful of baking-powder, three eggs, a pinch of salt and one cupful of milk. Beat thoroughly and fry on a hot griddle. Roll up and fill with any kind of cold meat, chopped fine and fried in butter. Mrs. John Spiel. ADAM'S ALE (WATER) PANCAKES. Sift two teaspoonfuls of baking-powder into two and one-half cups of sifted flour, one heaping tablespoonful of corn-meal, one heaping table- spoonful of sugar, one teaspoonful of salt, two eggs well beaten. Mix flour, corn-meal, sugar and salt, and into this mixture beat enough cold water to make a thin smooth batter, then add beaten eggs, and beat well; if the batter is not quite thin add a little more water until it is. Bake on a hot griddle. Mary Kelley. CORN-HEAL QRIDDLE-CAKES. Take two cupfuls of yellow corn-meal, sift, and put one teaspoonful of salt in meal, pour on boiling water until it is a stiff mass, let cool, add one tablespoonful of butter, one cupful of flour, enough water to mix rather stiff; bake on hot griddle. Jennie M. VELVET BREAKFAST CAKES. Put a pint of new milk on the fire; let it simmer a few minutes. Stir into it a piece of butter the size of a walnut. Add salt, and three spoon- fuls of good yeast, with three well-beaten eggs. Mix with these sufficient flour to make a soft dough. Knead all well together and put the mixture in a warm place in a basin with a cloth over it for two hours. Then make it up into small cakes, lay them on a well-oiled tin, and bake in a quick oven. Mamik Peck. BREAKFAST QRIDDLE-CAKES. Take one pint buttermilk or sour milk, one teaspoonful of salt and soda, two eggs. Then thicken with flour and cook on a hot griddle just before eating. Mrs. M. E. H. 152 BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. SNOW PANCAKES. Freshly fallen snow can be used instead of eggs in making batter foi pancakes. Care must be had that the snow is as pure as possible. The batter should be made rather thick, and the snow mixed with each pan- cake, just before it is put into the pan. Two tablespoonfuls of snow will be equal to one &gg. Graham gems can also be made by substituting snow for eggs, but putting three parts of snow to two of graham. Put into a hot oven and bake quickly. V. A. W. WAFFLES. To a pint of milk put two eggs, two ounces of butter, one-half of a gill of yeast, a little salt, and flour enough to make a batter. The milk and butter are to be warmed together. Beat the eggs and mix with the flour. Add the salt and yeast. The iron must be heated on hot coals and but- tered and one side filled with batter, then shut up and laid in the fire. After a few minutes turn it upon the other side. Sophia Montrose. HOMINY WAFFLES. One teacupful of cooked hominy, one &gg, one tablespoonful of but- ter, a little salt, one pint of milk, one pint of flour, one heaping teaspoon- ful of baking-powder; beat the &gg light, add butter, salt and hominy then add the ^gg, iDeat in the milk and sift in slowly the baking-powder and flour; beat all together and bake in a waflle-iron. Minnie North. JOLLY BOYS. Mix together thoroughly while dry one and one-half pints of rye- meal, one-half of a pint of flour, one-half of a teacupful of corn-meal, two pinches of cinnamon, a little salt and two teaspoonfuls of baking-powder. Add one &ggy well beaten; two tablespoonfuls each of molasses and sugar, and cold water enough to make a thick batter. Fry in hot lard a heap- ing tablespoonful at a time and cook until well browned. Anna Bigsby. WILHELM WAFFLES. Mix one quart of flour with three tablespoonfuls of sugar, two large teaspoonfuls of baking-powder and one-half of a teaspoonful of salt; work in two tablespoonfuls of lard or butter and add four beaten eggs with one pint of milk and the grated rind of a lemon. Beat into a smooth, stiff batter and bake in hot, well-greased waflle-iron. Sprinkle with sugar before serving. Hilda BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. 153 SOFT WAFFLES. Sift together one quart of flour, two teaspoonfuls of baking-powder, one teaspoonf ul of sugar and one-half of a teaspoonf ul of salt ; rub in but- ter and add two beaten eggs with one and one-half pints of milk. Mix the whole into a smooth batter and pour into hot and well-greased waffle- irons. Sprinkle with sifted sugar and serve hot. Mrs. A. M. White. RICE WAFFLES. One teacupful of flour sifted with a teaspoonful of baking-powder, one coffee-cupful of cold boiled rice, one tablespoonful of melted butter, one-half of a teaspoonful of salt and three beaten eggs. Mash the rice fine, add the butter, then two teacupfuls of milk with the flour and finish with the eggs. Beat all together. Have the waffle-irons hot and well greased with butter. Fill three-quarters full and let the first side be well browned before turning. Minerva Rorer. SCONES. Two cupfuls of flour, two teaspoonfuls of baking-powder, one-half of a teaspoonful of salt, one-third of a cup of sugar, three tablespoonfuls of butter, one egg

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