Waffles

Ingredients

• One quart of flour
• 3 eggs
• lard size of a hen egg
• 1 teaspoon salt
• % teaspoon soda

Method

1. 1

   Mix with sour cream until of right consistency.

2. 2

   Bake in hot greased irons.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 66. The excerpt below is the record exactly as published.

Waffles. One pint of flour, 1% coffee cups sweet milk, 2 eggs, 2 round- ed teaspoons baking powder, 1 teaspoon salt. Beat yolks, add milk and flour, reserving a little of the batter for baking powder. It must all be beaten to a cream; then stir in lightly the flour, the baking powder and whites. Grease -jyaflBe irons with butter, and fill % full of batter. Cook to a chestnut brown. Mush. One pint of sifted meal, 1 quart of cold water, salt to taste. Let water come to a boil; stir in meal gradually, then add salt. If it should be too thin add more meal, and if too thick, thin with sweet milk. Mush is very nice served hot with sugar and cream, or put ip. a deep dish, and when cold cut in strips; sprinkle with sifted flour; fry in hot lard ; serve for breakfast. Whole Wheat Biscuit. Sift 1 quart of whole wheat flour, add to it 1 kitchen spoon of lard, 1 teaspoon of salt, 1 teaspoon of soda, sufficient buttermilk to make a stiff dough; work it and cut in round shape. Bake in hot oven. Whole Wheat Rolls. Take 2 pints of flour, sift it ; add 1 kitchen spoon of lard, 1 tea- spoon of salt, 1 coffee cup of yeast and enough warm water to make a stiff dough; work it and set to rise; form into rolls ; set to rise again, then bake. Oream Waffles. One pint of sour cream, 1 pint of flour, 1 tablespoon commeal, i teaspoon soda, 1 teaspoon salt, 2 eggs. Beat eggs light and add the cream, stir in flour, cornmeal and salt; add soda dissolved in a little sweet milk, then stir in lightly, whites beaten to a froth ; cook in hot greased waffle irons. Bice Waffles. One pint of flour, 1 teaspoon sugar, 1 teaspoon salt, 1 tablespoon butter, 2 eggs, % pint new milk, % cup warm boiled rice, 1 heaping teaspoon baking powder. Sift flour, sugar, salt and baking powder together, rub butter into flour, then add beaten yolks and rice, lastly add the stiffly beaten whites. Bake in hot greased waffle irons. Flannel Gakes. Heat % pint of new milk, add to it 1 heaping tablespoon butter, let it melt, then add % pint of Qold milk, 2 yolks beaten light, 2 table- spoons of yeast, 1 teaspoon salt, flour to make a stiff batter, set over night, or allow 4 hours to rise. When ready to bake, add the frothed 112 KENTUCKY RECEIPT BOOK. whites. Bake on a hot greased griddle. To vary the cakes, use half flour and half cornmeal prepared in the same way. French Bread. One quart of flour, % pint of milk, 1 tablespoon melted butter, 1 tablespoon melted lard, ^ cup of yeast, % teaspoon salt, 1 egff. Mix all the ingredients, then stir in the sifted flour; knead lightly and put in covered bucket to rise ; make into 1 large roll, gash on top with a knife and set in oven to bake. Waffles. One quart of flour, 3 eggs, lard size of a hen egg, 1 teaspoon salt, % teaspoon soda

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