Sweet-Potato Waffles

Ingredients

• half a cupful of sweet potato boiled and mashed
• four tablespoonfuls of flour
• one tablespoonful of butter
• one tablespoonful of sugar
• one saltspoonful of salt
• a pint of milk

Method

1. 1

   Mix all ingredients to a smooth batter and bake in a hot waffle-iron or on a griddle in the form of cakes.

Nutrition per serving

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 266. The excerpt below is the record exactly as published.

n a tablespoonful of butter to a creamy consistency by working it with a fork ; beat three eggs to a froth, and add them to the butter ; add also a level teaspoonful of salt, and six tablespoonfuls of flour; beat all these ingredients to- gether until they foam, then put them into buttered earthen cups or small tin pans, and bake them in a hot oven for about half an hour, or until they are cooked through and nicely browned. Serve them hot for breakfast or luncheon. RAISED WAFFLES. At night mix together one pint of lukewarm milk, in which two tablespoonfuls of butter have been melted, two table- spoonfuls of liquid yeast, or half a small cake of compressed yeast dissolved in a gill of water, two eggs well beaten, a teaspoonful of salt, and a pound of flour ; when this batter is thoroughly mixed, cover it, and keep it over night in a warm place ; in the morning heat a waffle-iron, butter it, put in the batter without stirring it down, and then bake the waffles ; serve them with butter and powdered sugar. SWEET-POTATO WAFFLES. Mix to a smooth batter half a cupful of sweet potato boiled and mashed, four tablespoonfuls of flour, one each of butter and sugar, one saltspoonftil of salt, and a pint of milk

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