Waffles
From High-Street cook book, 1885
Presented as published in 1885. 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 High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 4. The excerpt below is the record exactly as published.
butter size of an egg, and one cup of warm milk together. Then pour the liquid Into the dry mix- ture, beat well, and hake. Hood's Sarsa- parllla sharpens the appetite. 13. Waffles. Two eggs, one pint of milk, butter size <>f an egg, two teaspoonfuls of cream tartar, one teaspoonful of soda, a little salt, flour to make a thin hatter
Cook this with the app: pantry check, scaling, and the assistant.