Nut Waffles

Ingredients

• 1 egg
• 1 cup sugar
• 1 cup flour
• % cup butter
• 1 cup nuts, walnuts preferred
• 1 teaspoon baking powder

Method

1. 1

   Melt the butter and cream it with the sugar, add the beaten egg; mix with baking powder and flour and sift.

2. 2

   Lastly, mix in chopped nuts.

3. 3

   Drop a very small quantity on pan and bake in a moderate oven.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 78. The excerpt below is the record exactly as published.

NUT WAFFLES.— 1 egg, 1 cup sugar, 1 cup flour, % cup but- ter, 1 cup nuts, walnuts preferred, 1 teaspoon baking powder; melt the butter and cream, and the sugar with it, add the beaten egg; mix with baking powder and flour and sift. Lastly mix in chopped nuts. Drop a very small quantity on pan and bake in a moderate oven. — Mrs. James Ellis, Palatine, 111. VARIATION I. — 1 cup boiled rice, 1 pt. milk, 2 eggs, 1 scant tablespoon cottolene, }4 teaspoon of soda or 1 teaspoon cream tar- tar. Flour for a thin batter, bake in waffle irons. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. SOFT WAFFLES.— Sift together 1 qt. of flour, 2 teaspoons of baking powder, 1 of sugar and J^ of salt; rub in butter and add 2 beaten eggs with Ij/^ pts. 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. C. J. Jeffries, Winnetka, 111. SWEET POTATO WAFFLES.— Mash 2 cups of boiled sweet potatoes through a sieve, and add 2 well-beaten eggs, first the yolks and then the whites; add ^2 a cup of sugar and beat again, 1 cup butter

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