Waffles

Ingredients

• One pint of milk
• one pint and a half of flour
• an egg
• a teaspoonful of salt
• one-fourth of a yeast cake
• one-fourth of a cupful of liquid yeast

Method

1. 1

   Dissolve the yeast in two tablespoonfuls of cold water.

2. 2

   Have the milk blood warm, and add to it the yeast, salt and the egg, well beaten.

3. 3

   Stir gradually into the flour.

4. 4

   Cover and let it rise four hours.

5. 5

   Cook as usual.

Nutrition per serving

As published

This recipe was extracted from Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 11. The excerpt below is the record exactly as published.

an egg, one- fourth of a cake of compressed yeast, one scant teaspoonful of salt. Dissolve the butter in the milk, which have blood warm. Beat the white of the egg to a stiff froth. Dissolve the yeast in three tablespoonfuls of cold water. Add all the other ingredients to the flour, and knead well. Let the dough rise over night, and in the morning make into balls about the size of a large English walnut. Roll each of these balls into a stick about a foot long. Use the moulding board. Place the sticks about two inches apart in long pans. Let them rise half an hour in a cool place, and bake twenty-five minutes in a very moderate oven. Sticks should be quite dry and crisp. They cannot be if baked rapidly, — One quart of flour, two cupfuls of milk, half a cupful of TYA sugar, two eggs, two teaspooniuls of cream of tartar, one of soda, half a teaspoonful of- salt, butter the size of an egg. Mix the other dry ingredi¬ ents with the flour, and rub through a sieve. Melt the butter with four table¬ spoonfuls of boiling water. Beat the eggs light, and add the milk. Stir into the flour, and add the butter. Beat thoroughly. Bake in buttered muffin pans from twenty-five to thirty minutes, in a quick oven. M.AEL A3S® a bowl put one and a half pints of Graham flour, half a cupful of sugar, and a teaspoonful of salt. Into a sieve put half a pint of flour, a teaspoonful of saleratus and two of cream of tartar; mix thoroughly with the flour, and sift on to the material in the bowl. Mix all thoroughly while dry, and add two well-beaten eggs and a pint of milk. Fill muffin cups about two-thirds to the top, and bake in a quick oven, llOMINT DMOP«CAKES. — One pint of fresh boiled hominy ■®-®. (or, cold hominy may be used; if the latter, break into grains, as lightly as possible, with a fork, and heat in a farina kettle without adding water), one tablespoonful of water, two eggs — whites and yolks beaten separately. Stir the yolks into the hominy first, then the whites, and a teaspoonful of salt, if the hominy has not been salted in cooking; or, if it has, use half a teaspoonful. Drop, in tablespoonfuls, on well-buttered tin sheets, and baketoagood brown in a quick oven. ’X® AX@XvO 'WAF3F'JE3S®.-One pint of milk, one pint and a half of flour, an egg, a teaspoonful of salt, one-fourth of a yeast cake, or one- fourth of a cupful of liquid yeas

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