WAFFLES, OR FLANNEL CAKES

Name: WAFFLES, OR FLANNEL CAKES
Yield: 2 servings
Ingredients: one table-spoonful of butter; one quart of warm milk; five eggs very light; one-half pound of flour; one cake of yeast; two table-spoonfuls of liquid yeast; one tea-spoonful of salt

From The new Kentucky home cook book, 1884

Serves 2

Mrs. Keith.

Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 75. The excerpt below is the record exactly as published.

WAFFLES, OR FLANNEL CAKES. Put one table-spoonful of butter in one quart of warm milk. When cool, beat five eggs very light and stir in the milk alternately with one-half pound of flour. Add one cake of yeast dissolved in warm water, or two table-spoon- fuls of liquid yeast, one tea-spoonful of salt

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