Waffles

Ingredients

• One quart flour
• two teaspoonfuls baking powder
• half teaspoonful salt
• level teaspoonful granulated sugar
• two heaping tablespoonfuls butter
• one glass of milk
• the yolks of three eggs

Method

1. 1

   Rub ingredients into flour, add milk and yolks, stir until smooth.

2. 2

   Beat egg whites until stiff and stir into batter.

3. 3

   Bake in hot, greased waffle irons.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 128. The excerpt below is the record exactly as published.

half teaspoonful salt. Mix into a batter with corn meal. Bake either in muffin rings or in a shallow pan, three-quarters of an hour in moderate oven. h. c. w. CORN MEAL MUFFINS. One and a half cups white meal, scalded until mush. When cool add salt, two tablespoons sugar, three eggs, one-third cup bread, rolls, etc. 219 flour, two tablespoons baking powder, milk to thin until like pancake batter. Grease muffin rings, put batter in each ; bake ten minutes. Mrs. Jerry Conroy. SQUASH MUFFINS. One cup of squash sifted, three cups flour, one cup milk (a little more if squash is dry), two tablespoons sugar, one tablespoon butter, one egg, two teaspoons baking powder. Bake in gem pans. M. W. T. Macconaid. SCOTCH SHORT CAKE. Half pound sugar, one pound butter, two pounds flour. Cream the butter and sugar and then add flour ; make into cakes about three-quarters inch thick and bake in pie tins. In serving, break ; do not cut. H. R. B. SCOTCH SHORT CAKE (ABERDEEN). Seven ounces flour, one ounce rice flour, quarter pound but- ter, three ounces sugar, one egg (yolk). Mix butter and sugar to a cream, add egg, then gradually sift in flour. Work to- gether like cooky dough, roll about half an inch thick and cut in squares. Bake in slow oven. . Mrs. B. C. Shepard WAFFLES. One quart flour, two teaspoonfuls baking powder, half tea- spoonful salt, level teaspoonful granulated sugar, two heap- ing tablespoonfuls butter. Rub these ingredients well into the flour ; then add one glass of milk and the yolks of three eggs

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