Waffles No. 1

Ingredients

• two cups sweet milk
• three cups flour
• one tablespoonful of butter
• half a cake of compressed yeast
• a level teaspoon of salt

Method

1. 1

   Boil the milk, add the butter and salt, and set aside till lukewarm, then stir gradually into the flour, and lastly add the yeast.

2. 2

   Beat well and let stand over night.

3. 3

   Give the batter a thorough beating in the morning and bake in greased waffle irons.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 91. The excerpt below is the record exactly as published.

alf a cake of compressed, yeast. Add the yeast and salt to the water, mix the flour and meal together, and stir them into it. Let stand over night, or until light, then bake on a griddle. If the batter should become sour by standing over night stir into it half a teaspoonful of soda dissolved in warm water. Milk can be used instead of water for mixing the batter. Bread Cakes. — Two cups bread crumbs, two cups boiling milk, one cup cold milk, one cup flour, one tablespoonful butter, one teaspoonful baking powder, two eggs. Pour the boiling milk over the bread crumbs, add the butter, cover, and let stand over night, or till cold. Mash to a smooth paste, beat Into it the yolks of the eggs, add gradually the cold milk, then add the flour and baking powder sifted together, and lastly the whites of the eggs beaten stifl". Bake, in small cakes, on a griddle, until nicely browned. Bread- Making, 201 "Waffles No. i. — Two cups sweet milk, three cups flour, one tablespoonful of butter, half a cake of com- pressed yeast, or half a cup of liquid yeast, a level teaspoon of salt

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