Waffles

Ingredients

• half a pound of fresh butter
• a quart of new milk
• a quart of flour
• six fresh eggs
• a little salt
• one and a half tablespoonfuls of powdered cinnamon
• six tablespoonfuls of powdered sugar

Method

1. 1

   Dissolve butter in milk, mix with flour, add beaten eggs and salt.

2. 2

   Bake in greased waffle irons, serve hot with cinnamon sugar.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 96. The excerpt below is the record exactly as published.

WAFFLES, ETC. 598. Buckwheat Cakes. Mix a cupful of buckwheat meal in a bowl with enough water to make the consistency of cream ; add a pinch of salt and a wineglass of yeast, and allow it to remain over night ; then bake on a very dry griddle till the cakes are of a light brown. 599. Wheat Flannel Cakes. Mix together eight tablespoonfuls of wheat flour with a gill of yeast, the same of fresh milk, and a little salt; put in a covered bowl over night to rise, and in the morning bake on a griddle, and turn the cakes on one side and then on the other, until both are browned. If the above mixture should become acid, add half a teaspoonful of soda well mixed in a little water. 600. Indian Meal Griddle Cakes. Mix well together with a pint of Indian meal a quart of milk, a tablespoonful of butter, a little salt, and two eggs ; beat all well together and bake on a griddle. APPENDIX. 209 601. Corn Bread. With two teacupfuls of hot hominy mix a liberal tablespoonful of butter ; beat four eggs very light, and stir them into the hominy and butter; then add gradually a pint of milk, stir- ring constantly, and, when thoroughly mixed, half a pint of Indian meal. If thicker than the consist- ency of rich boiled custard, add a little more milk. Bake in a deep pan (so as to allow the mixture to rise), in an oven which is quite hot at the bottom and not too much so at the top. 602. Fairies. With a pint of flour mix a scant tablespoonful of butter, some salt, and enough water to make a dough which may be kneaded. When kneaded sufficiently, roll the dough out as thin as a sheet of paper ; cut it in rounds with a muffin-ring, prick them with a fork, and bake them for an instant in a moderately hot oven. 603. Waffles. Dissolve half a pound of fresh butter in a quart of new milk ; then thoroughly mix with the above a quart of flour ; add six fresh eggs which you have previously beaten very light, and a little salt. Bake in waffle-irons, which should be greased with good butter after the baking of each waffle. Butter the waffles while very hot, before serving, and serve with them one and a half table- spoonfuls of powdered cinnamon, well mixed with six tablespoonfuls of powdered sugar

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