Waffles

Ingredients

• 2 cupfuls flour
• 2 tablespoonfuls melted butter
• 2 teaspoonfuls soda
• 2 cupfuls milk
• % teaspoonful salt
• 2 egg yolks
• 2 egg whites

Method

1. 1

   Mix and sift dry ingredients, add the milk gradually and stir in the beaten egg yolks.

2. 2

   Add the melted butter and fold in the stiffly beaten egg whites.

3. 3

   Cook on a hot, well oiled waffle iron.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 15. The excerpt below is the record exactly as published.

WAFFLES Sour Milk Griddle Cakes 1% cupfuls flour 1 egg % teaspoonful salt 1% cupfuls sour mUk % teaspoonful soda Mix the flour, salt and soda together and add the sour milk and well beaten egg. Drop by spoonfuls on a hot griddle iron and cook on one side. When puffed, full of bubbles and cooked on the edges, turn and cook on the other side. Serve hot. Sweet Milk Griddle Cakes If one wishes to use sweet milk, follow the recipe for sour milk griddle cakes, substituting sweet milk and IV2 teaspoonfuls of baking powder for the sour milk and the soda. Buckwheat Cakes % cake compressed yeast 1 teaspoonful melted butter % cupful lukewarm water 1 tablespoonful molasses 1 teaspoonful salt 8 cupfuls water buckwheat flour Break the yeast in small pieces and soak in the Y2 cupful of lukewarm water. Then put it in a pitcher and add 8 cupfuls of lukewarm water, the salt and sufficient buckwheat flour to make a smooth pour batter. Let stand overnight. In the morning dip out 2 cupfuls of batter and set aside. To the por- tion to be used add the molasses and melted butter. Mix to- gether lightly and bake on the griddle. If there is batter left after breakfast, pour it into the 2 cup- fuls saved out and set away. The night before using add 2 cup- fuls of lukewarm water, 1 teaspoonful of salt and sufficient buckwheat flour to make a pour batter. In the morning add 1 30 GEIDDLE CAKES AND WAFFLES 31 teaspoonful of melted butter and 1 tablespoonful of molasses. Stir in i/4 teaspoonful of soda, which has been dissolved first in a little cool water. In case one wishes to use the batter several mornings in succession, always save out some of the batter be- fore adding the molasses and melted butter. Buckwheat Cakes 1 cupful buckwheat flour 1 tablespoonful shortening % teaspoonful salt 8 teaspoonfuls baking powder 1 tablespoonful sugar 1 cupful cold water % cupful milk Sift the dry ingredients together two times, add the other ingredients and mix. Bake at once on a hot griddle. Rice Griddle Cakes 1 cupful boiled rice 1 egg 1 tablespoonful shortening 1 cupful flour 1 cupful milk 2 teaspoonfuls baking powder Yq teaspoonful salt Melt the shortening in the heated rice, add the milk and the beaten egg. Sift the dry ingredients together and add them to the other mixture. Mix thoroughly and bake at once on a hot griddle. Crumb Griddle Cakes 3 cupfuls bread crumbs 1 cupful flour 3 cupfuls sweet milk 2 eggs 1 teaspoonful salt 4 teaspoonfuls baking powder 3 tablespoonfuls sugar 2 tablespoonfuls melted fat Scald the milk and add the bread crumbs. Let stand 10 minutes and then beat to a paste. Add the salt, sugar, short- ening and well beaten egg. Stir in the flour and baking powder which have been sifted together. Bake on a hot griddle until browned on both sides. Corn Cakes 2 cupfuls flour 5 tablespoonfuls sugar % cupful cornmeal 1% cupfuls boiling water 1^ tablespoonfuls baking powder 1 cupful milk 1% teaspoonfuls salt 1 egg 2 tablespoonfuls melted butter 32 THE FAEM COOK AND KULE BOOK Add the meal to the boiling water and cook 5 minutes. Turn into a bowl and add the other ingredients. Bake on a griddle iron. Waffles 2 cupfuls flour 2 tablespoonfuls melted butter 2 teaspoonfuls soda 2 cupfuls milk % teaspoonful salt 2 egg yolks 2 egg whites

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