Waffles

Ingredients

• One and three-quarter cups of flour
• three teaspoonfuls of baking powder
• one-half teaspoonful of salt
• one cup of milk
• yolks of two eggs
• whites of two eggs
• one tablespoonful of melted butter

Method

1. 1

   Mix and sift dry ingredients; add milk gradually, yolks of eggs well beaten, butter and whites of eggs beaten stiff; cook on a greased hot waffle-iron.

2. 2

   Serve with maple syrup.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 244. The excerpt below is the record exactly as published.

Waffles. One and three-quarter cups of flour, three teaspoonfuls of 358 STANDARD COOKERY. baking powder, one-half teaspoonful of salt, one cup of milk, yolks of two eggs, whites of two eggs, one tablespoonful of melted butter. Mix and sift dry ingredients; add milk gradually, yolks of eggs well beaten, butter and whites of eggs beaten stiff; cook on a greased hot waffle-iron. Serve with maple syrup. A waffle-iron should fit closely on range, be well heated on one side, turned, heated on other side, and thoroughly greased before iron is filled. In filling, put a tablespoonful of mixture in each compartment near center of iron, cover, and mixture will spread to just fill iron. If sufficiently heated, it should be turned almost as soon as filled and covered. In using a new iron, special care must be taken in greasing, or waffles will stick. Waffles with Boiled Cider. Follow directions for making waffles. Serve with boiled cider. Allow twice as much cider as sugar, and let boil un- til of a syrup consistency. Virginia Waffles. One and a half cups of boiling water, one-half cup of white cornmeal, one and a half cups of milk, three cups of flour, three tablespoonfuls of sugar, one and a quarter tablespoonfuls of baking powder, one and a half teaspoonfuls of salt, yolks of two eggs, whites of two eggs, two tablespoonfuls of melted butter. Cook meal in boiling water twenty minutes; add milk, dry ingredients mixed and sifted, yolks of eggs well beaten, butter, and whites of eggs beaten stiff. Cook same as waffles. Raised Waffles. One and three-quarters cup of milk, one teaspoonful of salt, one tablespoonful of butter, one-quarter of yeast cake, one- quarter of a cup of lukewarm water, two cups of flour, yolks of two eggs, whites of two eggs. Scald milk; add salt and butter, and when lukewarm, add yeast cake dissolved in water and flour. Beat well; let rise over night; add yolks of eggs well beaten, and whites of eggs beaten stiff. Cook same as waffles. By using a whole yeast cake the mixture will rise in one and one-half hours. Fried Drop Cakes. One and one-third cups of flour, two and one-half teaspoon- fuls of baking powder, one-quarter of a teaspoonful of salt, STANDARD COOKERY. 359 one-third of a cup of sugar, one-half cup of milk, one egg, one teaspoonful of melted butter. Beat egg until light; add milk, dry ingredients mixed and sifted, and melted butter. Drop by spoonfuls in hot, new, deep fat; fry until light brown and cooked through, which must at first be determined by piercing with a skewer, or breaking apart. Remove with a skimmer, and drain on brown paper. Rye Drop Cakes. Two-thirds of a cup of rye meal, two-thirds of a cup of flour, two and one-half teaspoonfuls of baking powder, one- half teaspoonful of salt, two tablespoonfuls of molasses, one- half cup of milk, one egg. Mix and si£t dry ingredients; add milk gradually, molasses, and egg well beaten. Cook same as fried drop cakes. Raised Doughnuts. One cup of milk, one-quarter of yeast cake, one-quarter of a cup of lukewarm water, one teaspoonful of salt, one-third of a cup of butter and lard mixed, one cup of light brown sugar, two eggs, one-half a grated nutmeg, flour. Scald and cool milk; when lukewarm, add yeast cake dis- solved in water, salt, and flour enough to make a stiff batter; let rise over night. In morning, add shortening melted, sugar, eggs well beaten, nutmeg, and enough flour to make a stiff dough ; let rise again, and if too soft to handle, add more flour. Toss on floured board, pat, and roll to three-fourths inch thick- ness. Shape with cutter and work between hands until round. Place on floured board, let rise one hour, turn, and let rise again; fry in deep fat, and drain on brown paper. Cool, and roll in powdered sugar. Doughnuts. One cup of sugar, two and a half tablespoonfuls of butter, three eggs, one cup of milk, four teaspoonfuls of baking pow- der,

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