Waffles

Ingredients

• one and one-half cups flour sifted
• pinch of salt
• thin slice of butter
• two eggs
• a heaping teaspoon of yeast powder

Method

1. 1

   Rub butter into flour, stir in milk to make a batter.

2. 2

   Add yolks of eggs and beaten whites, mix in yeast powder.

3. 3

   Pour into hot iron.

As published

This recipe was extracted from Council cook book (1908), page 32. The excerpt below is the record exactly as published.

Waffles. Rub one rounding tablespoon butter into one quart of sifted flour; add a teaspoon salt and mix thor- oughly. Separate three eggs; add to the yolks a pint and a half of milk; add this to the flour; beat thor- oughly for fully five minutes. The little roughness that you will notice as you are beating is particles of butter. Do not try to beat these out, as, in melt- ing, they will make the waffles lighter. Add two rounding teaspoons baking powder; beat again and then fold in the well-beaten whites of the eggs. Heat the waffle-iron gradually. Dip a small paint brush into ttielted suet, brush the iron until every part is well but lightly greased ; pour the batter from a pitcher into the middle of the iron, and when it is just full close it down and turn it at once, as the under side will be now hotter than the top. Bake on both sides, and serve at once. Waffles. One and one-half cups flour sifted, pinch of salt, thin slice of butter rubbed together with the hand; milk stirred in to make a batter; beat well. Add yolks of two eggs and whites, beaten to a froth, a heaping teaspoon of yeast powder

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