Waffles No. 2
From The economical cook book, 1905
Serves 5
Presented as published in 1905. 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 The economical cook book (1905) by Sara T. Paul, page 76. The excerpt below is the record exactly as published.
Waffles, No. 1. One quart of sour cream, a pint of sweet cream, six eggs beaten light, a little salt, two quarts of flour and a large teaspoon even full of soda, rolled fine and dissolved in a tablespoonful of hot water. Beat the eggs and stir in them the cream and flour alternately ; beat well ; then add the soda, stir hard, and bake in waffle-irons. * Waffles, Ho. 2. Three pints of sour cream, seven eggs beaten separately, a tea- spoonful of soda and a little salt; stir flour which has been sifted into the yolks of the eggs, alternately with the cream, until all the cream is in the mixture ; add the salt, make them a little thicker than they are to be when baked, to allow for the whites, which are to be stirred in just before they are baked ; then add the soda dissolved in a spoonful of hot water. Bake in waffle-irons. Serve with cinnamon and sugar in a separate dish Waffles, No. 3. One quart of flour, a pint of sour milk, butter the size of aa aggi a little salt and a teaspoonful of soda
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