Waffles

Ingredients

• I1/*} cups flour
• 2 teaspoons baking powder
• y% teaspoon salt
• 2 eggs
• 1^ cups milk
• 1 heaping tablespoon melted butter

Method

1. 1

   Sift flour, baking powder, and salt into a bowl.

2. 2

   Beat eggs, add milk, then gradually add to the flour.

3. 3

   Mix in melted butter.

4. 4

   Fry on a hot, well-greased waffle iron.

5. 5

   Serve hot with syrup.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 40. The excerpt below is the record exactly as published.

WAFFLES WITH RASPBERRY JAM. Take 1 pint milk, 2 cups flour, 4 tablespoonfuls melted but- ter or lard, 2 heaping teaspoonfuls baking powder, a pinch of 90 BATTER BREADS salt, mix thoroughly together and stir until very smooth. Bake on hot irons until brown. Serve with raspberry jam or any jelly desired. KICE WAFFLES. Make a smooth batter of 1 quart soft-fcoiled rice, 1^2 pints sweet milk, 1 pound flour, 6 eggs, 1 teaspoon salt, 1 table- spoon butter, 1 spoonful syrup, 2 teaspoons baking powder. QUICK WAFFLES. One pint flour, ll/o teaspoons baking powder, 1 teaspoon salt, 2 well-beaten eggs, 1 pint milk. — Mrs. Jas. B. Doan. WAFFLES. Sift I1/*} cups flour into a bowl, 2 teaspoons baking powder and y% teaspoon salt. Beat up 2 eggs, add 1^ cups milk to them, then add gradually to the flour, mix in 1 heaping tablespoon melted butter

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