Soft Waffles

Ingredients

• 1 quart flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 2 teaspoons Royal Baking Powder
• 1 large tablespoon butter
• 2 eggs
• 1 1/2 pints milk

Method

1. 1

   Sift together flour, salt, sugar, and powder; rub in butter cold; add beaten eggs and milk; mix into smooth, consistent batter.

2. 2

   Have waffle-iron hot and greased; close it up; when brown, turn over.

3. 3

   Sift sugar on them, serve hot.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 19. The excerpt below is the record exactly as published.

Soft Waffles. — 1 quart flour, ^ teaspoon ^It, 1 teaspoon sugar, 2 teaspoons Royal Bak- ing Powder, 1 large tablespoon butter, 2 eggs, IVs pints milk. Sift together flour, salt, sugar, and powder ; rub in butter cold ; add beaten eggs and milk ; mix into smooth, consistent batter that will run easily and limpid from mouth of pitcher. Have waffle-iron hot and carefully greased each time ; All close it up ; when brown turn over. Sift sugar on them, serve hot. Rice Waffles. — Into a batter as directed for soft waffles stir 1 cup of rice, free from lumps ; cook as directed in same receipt. Virginia Waffles. — Cook cup white Indian com meal in IMj cups boiling water 30 minutes, adding IMt teaspoons salt. Add cups milk, 2 tablespoons sugar, 2 tablespoons melted butter, 2 cups flour mixed with 2 heap- ing teaspoonsiRoyal Baking Powder, and 2 eggs, whites and yolks beaten separately. Cook in hot, weU-greased waffle-iron. Jolly-Boys. — Mix and sift together 3 cups rye meal, 1 cup flour, cup Indian com meal, Vi teaspoon powdered cinnamon, V4 teaspoon salt, 2 teaspoons Royal Baking Powder, and 2 tablespoons sugar. Add 1 beaten egg, 2 tablespoons molasses, and sufficient cold water to make a thick batter. Drop by small spoonfuls in a kettle of smoking hot fat, and cook till brown. ¥ Griddle Cakes, Etc. The griddle cake as made to-day with Royal Baking Powder is another arti- cle of food which has taken high rank upon the American table. The heavy, sour, grease-soaked, indigestible griddle cake of old is, where modem methods are employed, a thing of the past. The properly made griddle cake is a delicious food, healthful, appetizing, and nutritious. Raising the griddle cake with yeast is alto- gether obsolete with expert cooks. Mixtures of soda, saleratus, sour milk, buttermilk, etc., are likewise not permissible. Royal Baking Powder has altogether redeemed the griddle cake. It makes the cake light, tender, digest- ible, and its preparation and baking are the work of a moment only. Royal Baking Powder, plain, sweet milk, flour, and a little salt make a food fit for a feast. What .so simple, so easUy prepared? Eggs are altogether unessential. The batter must be thin, the cakes made small and not too thick, — about a good Vk inch thick when baked, — browned, and neatly turned. The griddle must be merely mbbed with grease, not grease-soaked. This is highly important. Take a thick piece of salt pork on a fork, or a lump of suet in a piece of cheese-cloth, and mb lightly over the hot grid- dle and pour the batter on immediately. Remember that buckwheat is one of the most difficult flours to lighten. Where it en- ters into combination with other materials this fact must be recognized and a somewhat larger proportion of Royal Baking Powder allowed. Made in the manner directed in these receipts buckwheat cakes can be safely and profusely eaten by every one. Royal Wheat Cakes. — This is the best plain hot griddle cake without eggs. The cakes will be light, tender, and healtMul. 1 quart flour, 3 teaspoons Royal Baking Powder, Vk teaspoon salt. Sift well together and add sweet milk to make into a soft batter. Bake immediately on hot griddle. Should be full Vk inch thick when baked. Smother with butter and maple symp or honey. Qriddle Cakes with Eggs.— 3 cups flour, 2 teaspoons Royal Baking Powder, 1 teaspoon salt.

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