Indian Waffles
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 183. The excerpt below is the record exactly as published.
half a teaspoonful of soda, one scant pint and a half of flour. Mix the other dry ingredients with the flour, and rub through a sieve. Beat the eggs very light. Add the milk and the butter, which should be melted with two table-spoonfuls of boiling water. Stir into the flour. Raised Waffles. One pint of milk, one pint and a half of flour, an eggy a teaspoonful of salt, one-fourth of a yeast cake, or one-fourth of a cupful of liquid yeast. Dissolve the yeast in two table- spoonfuls of cold water. Have the milk blood warm, and add to it the yeast, salt and the egg, well beaten. Stir gradually into the flour. Cover, and let it rise four hours. Cook as usual. Indian Waffles. Half a cupful of Indian meal, two cupfuls of boiling milk, two eggs, one generous cupful of flour, one table-spoonful of butter, half a teaspoonful of baking powder
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