Waffles

Ingredients

• 1 pint flour
• 1 teaspoonful baking-powder
• 3/2 teaspoonful salt
• 3 eggs
• 1 1/2 cups milk
• 1 tablespoonful butter, melted

Method

1. 1

   Mix in the order given; add the beaten yolks of the eggs with the milk, then the melted butter, and the whites last.

2. 2

   Serve with butter, or syrup, or caramel sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 62. The excerpt below is the record exactly as published.

Waffles, Griddle-Cakes, Pancakes, etc. The names pancakes, fritters, flap-jacks, slap-jacks, batter-cakes, griddle-cakes, slappers, etc., are applied in- discriminately in different localities. Pancakes were formerly a kind of muffin mixture, made a little stiffer than a drop batter, but not stiff enough to roll out, and were dropped from a spoon into hot fat, and fried like doughnuts. But, recently, the name has been applied to a very thin batter made usually without soda, cooked one cake at a time on a small well-buttered frying- pan, and turned like a griddle-cake ; then buttered, and rolled over and over, or spread with sugar and jelly, and then rolled. In ''ye oklen time" good cooks were sup- posed to have the knack of tossing the pan so skilfully that the cake would turn over itself ; but this is now one of the lost arts. For convenience and clearness, the following names will be used in this work : — Griddle- Cakes : any kind of small, thin batter-cakes cooked on a griddle. Pancakes : larger, thin batter-cakes, made without soda, and cooked in a small fr3'ing-pan. French or Rolled Pancakes : the same as the preceding, buttered, sweetened, and rolled. Fried Drop Cakes or Fried Muffins : any muffin mixture, dropped from a spoon into deep hot fat. Fritters: a thinner mixture made without soda, either plain or with meat, fish, or fruit, and cooked by dropping into deep hot fat. * 7 98 The Boston Cook Booh Waffles and Griddle-Cakes. A waffle iron is made of two corrugated iron griddles fitted and fastened together at one side with a hinge, and revolving in an iron frame, which is to be placed over the fire. It may be either circular or oblong. Each griddle is divided into compartments, which are usuall}' grooved into diamonds, hearts, rounds, etc. The iron should be placed over the fire, heated on each side, and greased thoroughly, as it is very hard to clean if the cakes stick. Put a piece of salt pork on a fork, or put a small piece of butter in a clean cloth, and rub all over both griddles. The heat will melt the butter and let just enough of it go through the cloth. This is better than to put it on with a knife. Close the griddles and turn them ; this causes the fat to run evenly over them. Open, and pour the waffle mixture into the centre of the half over the fire, or put a spoonful in each compartment, filling them about two thirds full. Cover, and cook one minute on one side, then turn and cook a little longer on the other. Any kind of griddle-cake mixture, with the addition of the melted butter to make them crisp, may be cooked on a waffle-iron, if one cares to take the extra trouble. Waffles. 1 pint flour. 1 teaspoonful baking-powder. 3^ teaspoonful salt. 3 eggs. IJ^ cups milk. 1 tablespoonf ul butter, melte

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