Americanbreakfast
Waffles
From The century cook book, 1894
Serves 1
Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 68. The excerpt below is the record exactly as published.
three tablespoonfuls of melted butter, and one and one-third cup- 8 1 14 Bread and Cakes fuls of corn meal, one third of a cupful of flour, and one teaspoonful of soda; mix all the ingredients together, heat a spider hot, greasing well, pour in the mixture, and bake in a hot oven from twenty-five to thirty minutes. Flannel Cakes. Take two eggs and stir them into a pint of sour milk, put in an even teaspoonful of soda and flour enough to make a thin batter. Bake on a hot greased griddle. Graham Griddle Cakes. Mix together one pint of Graham flour, one-half pint of corn meal, one-half pint of flour, two tablespoonfuls of molasses, one-half teaspoonful of salt, one tg%, one pint of buttermilk, one teaspoonful of soda. Bake on a well greased hot griddle. Green Corn Griddle Cakes. Six ears of green corn, grated ; stir in two eggs, one pint of milk, one pint of flour, two tablespoonfuls of melted butter, a little salt, one teaspoon- ful of baking powder. Beat well and bake on a hot griddle. Waffles. Take one pint of sour milk, three tablespoon- fuls of melted but- ter, three eggs, beaten separately, a teaspoonful of soda, dissolved in Waffles. a little warm water, add a little salt, and stir in enough flour to make a stiff bat- t
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