Waffles
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 191. The excerpt below is the record exactly as published.
WAFFLES MAPLE SYRUP COFFEE Rhubarb Sauce Cut enough rhubarb to fill 2 c into pieces about i inch in length. Put in a stew pan with i c sugar and about yi c water. The rhubarb itself has such a large percentage of water that only a very little extra needed be added. Cook about ^_ h or until the fruit is tender and soft. Waffles i>4 c flour, 2 t baking powder, ^4 t salt, i c rich milk, 2 egg whites, beaten separately
Cook this with the app: pantry check, scaling, and the assistant.