Raised Hominy Waffles
From Delicate dishes, 1896
This recipe also works for muffins.
Presented as published in 1896. 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 Delicate dishes (1896), page 11. The excerpt below is the record exactly as published.
tablespoonfuls of butter while rice is hot, and let cool; and ^ cup of milk, y2 cup of flour and 2 eggs well beaten; bake at once on hot griddle. Miss Emily White. BENJAMIN. For this dish a round thick cracker must be used. Split, toast, butter each half and put into a deep, hot dish. Heat to boiling point enough rich milk to cover your crackers; melt in this a scant teaspoonful of butter, salt to taste, and thicken very little. Just before serving pour this over the crackers, cover closely and do not let it wait a minute before being eaten. RAISED HOMINY WAFFLES. The small hominy is best for these. To a coffee cup of boiled hominy add i pint of boiled milk and i table- spaonful of butter, i pint of flour, t teaspoonful of salt, i tablespoonful of sugar and a scant half-teacup of yeast. Beat well, cover, set in a warm place over night. In the morning add 2 well-beaten eggs
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Cook this with the app: pantry check, scaling, and the assistant.