Waffles
From Crescent cook book, 1920
Presented as published in 1920. 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 Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 5. The excerpt below is the record exactly as published.
WAFFLES 4 cups Fiour ', teaspoon Salt 1 teaspoon Sugar 2 teaspoons Crescent Baking Powder 'Yz cup Butter Add three eggs, whites and yolks beaten separately, and sufficient milk to make a thin batter. Cook in hot greased waffle-irons, [PAGE THIRTEEN ] NEVER FAIL BISCUITS 1 quart Flour 1 teaspoon Salt 2 heaping teaspoons Crescent Baking Powder 1 tablespoon Shortening Mix flour, salt and baking powder together well, then mix in the shortening and enough sweet milk to make a soft dough. Roll out lightly one inch thick. Bake in a moderately heated oven. Can be baked at once or let stand several hours, HOT CAKES 144 cups Milk 1 Egg 14 teaspoon Salt 1 tablespoon Sugar 21% cups sifted Flour 2 teaspoons Crescent Baking Powder When baked serve immediately with Maple- ine Syrup. ; KENTUCKY CREAM DROP BISCUITS 1144 cups Flour
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