Waffles

Ingredients

• One scant quart of flour
• one quart of milk
• one teaspoon of salt
• four tablespoons of melted butter
• four eggs
• two heaping teaspoons of baking powder

Method

1. 1

   Mix all together and beat until very light.

2. 2

   Bake in a waffle iron, dust with powdered sugar, and serve at once.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 29. The excerpt below is the record exactly as published.

Waffles, Etc. Muffins, I. — Two eggs, [one cup of sweet milk, but- ter the size of an egg, two teaspoons of cream-tar- tar, one teaspoon of soda, a small pinch of salt. Mix as stiff as cake. Beat the eggs well ; next add the butter after it has been chopped fine, then the milk, next the flour with the cream-tartar; lastly the soda dissolved in a little milk. Mrs. T. M. Moore. Muffins, II. — One pint of milk; two beaten eggs; two tablespoons of melted butter ; two tablespoons of sugar; two teaspoons of baking powder; flour to make a batter that will drop from the spoon. Mrs. Geo. E. Moyer. Muffins, III. — Two cups of milk, half a cup ofj sugar, two teaspoons of baking powder, salt. Add ! flour to make batter about the consistency of cake. Must be baked in a quick oven. Mrs. H. J. Jaqmth. Golden Muffins. — Two teacups of sweet milk, two eggs beaten very light, half a teaspoon of salt, one tablespoon of butter, one teaspoon of sugar, three teacups of flour, two teaspoons of Royal baking pow- der. Miss Kate Kennell. Graham Muffins.— Two eggs, one pint of milk, one cup of Graham flour, one cup of wheat flour, one teaspoon of salt. Bake in cups. Mrs. R. Inglis. Corn Muffins, I. — One and a half small cups of COOKS IN CLOVER. flour, half a small cup of Indian meal, filled with 1 flour ; one teaspoon of salt, one tablespoon of I sugar, nearly a pint of milk added to make a batter little thicker than batter cakes. Add two beaten eggs, and two full teaspoons of Royal baking pow- der. Bake in a hot oven. Mrs. S. IV. Waterhouse. Corn Muffins, II. — Two cups of Indian meal, one cup of wheat flour, half a cup of butter, two eggs, one teaspoon of salt, half a cup of sugar, two heap- ing teaspoons of baking powder. Stir all with sweet milk or water to a soft dough. Put in small pans and bake immediately in a hot oven. Mn. IV. M. Payne. Waffles. — One scant quart of flour, one quart of milk, one teaspoon of salt, four tablespoons of melted butter, fotir eggs, two heaping teaspoons of baking powder. Mix all together and beat until very light. Bake in a waffle iron, dust with powdered sugar, and serve at once. Mrs. J. H. Whitehead. Raised Waffles. — One quart of milk, half a pound of butter, four eggs

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