Waffles

Ingredients

• 1/^2 cups flour
• I cup milk
• 1/2 teaspoon salt
• 2 eggs
• 3 teaspoons baking-powder
• i tablespoon fat

Method

1. 1

   Mix the flour, salt, and baking powder, add the milk gradually, then the beaten eggs, and the melted fat.

2. 2

   Ensure both sides of the waffle-iron are hot and well greased.

Nutrition per serving

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 5. The excerpt below is the record exactly as published.

1/2 teaspoon salt i tablespoon shortening Separate the yolks and whites of the eggs. To the beaten yolks add the sugar, salt and one-half cup of milk. Stir in the sifted flour, the other half cup of milk, the melted shortening, then fold in the stiffly beaten whites of the eggs. WTien eggs are high, use only two eggs and a half teaspoon of baking-powder. 19 20 XEW DELINEATOR RECIPES Bake on a hot griddle, making the cakes slightly larger than usual. Spread each cake with tart fruit jelly and roll white hot. Place aU on a platter, side by side, with the lapped edge of the roll touching the bottom of the platter to keep the cake from spreading. Dredge with sugar and. with a red-hot wire toaster, burn lines on the sugared pancakes. This gives an attractive appearance and a slight flavor of burnt sugar. APPLE PANCAKES I tablespoon fat i teaspoon baking-powder 1 tablespoon sugar i cup apples 2 eggs Cinnamon i^ cups flour Milk Cream the fat and sugar, add the beaten eggs, the flour sifted with the baking-powder and cinnamon, and the finely chopped apples. Then gradually add milk to make a medium batter. Bake on a griddle as for ordinary pancakes and serve in an over- lapping row around a platter of pork chops or serv^e separately with roast pork, either hot or cold. Cooked apples or a dry apple sauce may be used with batter in the same way. WAFFLES 1/^2 cups flour I cup milk ]2 teaspoon salt 2 eggs 3 teaspoons baking-powder i tablespoon fat

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