Raised Waffles

Ingredients

• One egg
• two cups flour
• two cups milk
• one tablespoonful butter
• salt-spoonful salt
• half yeast cake

Method

1. 1

   Set a sponge early in the morning, and just before baking at noon beat in the butter and egg.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 41. The excerpt below is the record exactly as published.

Raised Waffles. 11 161 WHAT TO EAT — HOW TO SERVE IT Raised Waffles, — One egg^ two cups flour, two cups milk, one tablespoonful butter, salt- spoonful salt, half yeast cake. Set a sponge early in the morning, and just before baking at noon beat in the butter and egg. 7. Beefsteak. Baked Sweet Potatoes. Lunch Cakes. Chocolate. Lunch Calces. — One cup milk, four cups flour, two tablespoonfuls butter, half -cup sugar, two eggs, two tablespoonfuls currants, one teaspoonful baking-powder. Cream the butter and sugar, and stir them into the beaten eggs and milk. Add the flour and baking-powder, and last of all the currants, washed, dried, and dredged with flour. Eoll out the dough, cut into rounds, and bake in a moderate oven. Split, butter, and eat while hot. 8. Broiled Sardines on Toast. Omelet Nursery MuflSns. Sugar Cakes. Chocolate. Broiled Sardines on Toast — Broil the sar- dines on a fine wire broiler, lay two on each 162 FAMILY LUNCHES FOB WINTEE slice of toast, and squeeze over them a few drops of lemon juice. Nursery Muffins, — Two cups milk, two cups fine bread-crumbs, one cup flour, salt- spoonful sal

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