Waffles, No. 1

Ingredients

• two eggs, beaten very light
• a table-spoonful of melted butter
• a little salt
• Gradually mix the milk
• one scant pint and a half of flour

Method

1. 1

   Mix the milk with the flour until smooth; add salt, butter, and eggs.

2. 2

   Heat waffle irons and grease them.

3. 3

   Pour batter to cover the iron, close, and cook for half a minute.

4. 4

   Turn and cook the other side.

5. 5

   Keep warm until serving.

Nutrition per serving

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 183. The excerpt below is the record exactly as published.

two eggs, beaten very light ; a table- spoonful of melted butter, and a little salt. Gradually mix the milk with the flour until there is a smooth paste ; then add the salt and butter, and lastly the eggs. Have waf- fle irons about as hot as a griddle for cakes, and butter them well, or grease with pork as you would a griddle. Pour in enough of the batter to cover an iron, and put the other side gently down upon it. Keep over the fire about half a min- ute ; then turn over, and let the other side remain to the fire 368 MISS PARLOA'S NEW COOK BOOK. the same time. Remove, and place the waffles where they will keep warm until enough are cooked to serve. Many people butter the waffles as they place them on the dish, and others add sugar. This is very well if known to be to the taste of the family, but it is always safe to let each suit himself at the table. "Waffles, No. 2. One pint of milk, two eggs, two table-spoonfuls of butter, one teaspoonful of cream of tartar, half a teaspoonful of soda, one scant pint and a half of flour. Mix the other dry ingredients with the flour, and rub through a sieve. Beat the eggs very light. Add the milk and the butter, which should be melted with two table-spoonfuls of boiling water. Stir into the flour. Raised Waffles. One pint of milk, one pint and a half of flour, an eggy a teaspoonful of salt, one-fourth of a yeast cake, or one-fourth of a cupful of liquid yeast. Dissolve the yeast in two table- spoonfuls of cold water. Have the milk blood warm, and add to it the yeast, salt and the egg, well beaten. Stir gradually into the flour. Cover, and let it rise four hours. Cook as usual. Indian Waffles. Half a cupful of Indian meal, two cupfuls of boiling milk, two eggs, one generous cupful of flour, one table-spoonful of butter, half a teaspoonful of baking powder, half a teaspoon- ful of salt. Pour the boiling milk on the meal and butter. Beat well, and set away to cool. Mix the other dry ingre- dients with the flour, and sift. Beat the eggs, and add them and the flour to the cold mixture. BREAKFAST AND TEA. 369 Rice Waffles. Stir two cupfuls of boiled rice into the mixture for waffles, No. 2. Hominy waffles can be made in the same way. Flannel Cakes. One cupful of Indian meal, two of flour, three of boiling milk, one-fourth of a yeast cake, or one -fourth of a cupful of liquid yeast ; one teaspoonful of salt, one table-spoonful of sugar, two of butter. Have the milk boiling, and pour it on the meal and butter. When cool, add the flour, salt, sugar and the yeast, which has been dissolved in four table- spoonfuls of cold water. Let the mixture rise over night. Fry like griddle -cakes. Graham Griddle-Cakes. Two cupfuls of Graham, one of flour, two and a half of milk, one table-spoonful of sugar, one teaspoonful of salt, one of cream of tartar, half a teaspoonful of soda, two eggs. Let half the milk come to a boil. Pour it on the Graham, and stir until perfectly smooth ; then add the cold milk, and set away to cool. Mix the other dry ingredients with the flour, and rub through a sieve. Add with the eggs, well beaten, to the Graham and milk. Rye griddle-cakes are made the same way. Squash Griddle-Cakes. One pint of flour, nearly a pint of milk, two eggs, one tea* spoonful of cream of tartar, half as much soda, four table- spoonfuls of sugar, one teaspoonful of salt, two cupfuls of sifted squash. Mix the flour with the other dry ingredients, and rub through a sieve. Beat the eggs well, add them and the milk to the squash, and pour on the flour. Beat till smooth and light. This gives a thin batter. If the cakes are liked thick a little more flour may be used. Fry as usual. 370 MISS PARLOA'S NEW COOK BOOK. Indian Griddle-Cakes. One cupful of Indian meal, one of flour, three of boiling milk, two eggs, one teaspoonful of salt, one of cream of tar- tar, half a teaspoonful of soda, two table-spoonfuls of sugar. Have the milk boiling, and, gradually, pour it on the meal. Put the other dry ingredients with the flour, and rub through a sieve. When the scalded meal is cool, add to it the flour and the eggs, well beaten. Hominy Griddle-Cakes. To a pint of warm boiled hominy add a pint of milk or water and a pint of flour. Beat two or three eggs and stir into the batter with a little salt

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