WAFFLES
From The new Kentucky home cook book, 1884
Serves 4
Mrs. Thomas J. Chenoweth.
Presented as published in 1884. 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 The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 75. The excerpt below is the record exactly as published.
WAFFLES. Take five eggs, one table-spoonful of butter and lard mixed. Beat the eggs separately, put the butter and a lit- tle milk into the yelks, stirring well. Thicken with flour, beat well, then thin it with milk, add a little salt
Cook this with the app: pantry check, scaling, and the assistant.