Waffles with Lard and Butter

Ingredients

• one quart of milk
• three pints of flour
• four ounces of lard
• four ounces of butter
• six eggs
• half a gill of yeast

Method

1. 1

   Mix the ingredients as described, adding the flour to the cold milk and beating thoroughly.

2. 2

   Melt the butter and add gradually.

3. 3

   Separate the eggs, adding one yolk at a time and beating well before adding another.

4. 4

   Lastly, add the beaten whites and bake immediately.

Nutrition per serving

As published

This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 29. The excerpt below is the record exactly as published.

One quart of milk, one ounce of butter, three pints of flour, and half a gill of yeast. Let rise over night. In making waffles, or batter- cakes that rise over night, I think it best to heat the milk to boiling point, adding to it, while hot, the butter or lard to be used. When cool enousfh to not scald the flour, add that ; then the eggs, Avell beaten ; and lastly the yeast. Give all a thorough beating. As soon in the morning as con- venient, give the batter a good beating. This 72 COOKING AND CASTLE-BUILDING. will add to the lightness and excellence of the cakes. "The proportion of three pints of flour to a quart of milk, which you see is a measure and a half of flour to a measure of milk, I find to be the average proportions required in all kinds of batter- cakes ; but the exact quantity of flour ijiust be determined by the number of eggs and the amount of butter used. Where many eggs are used, less flour is needed, unless a great quantity of butter or lard, also, is used. "Now, I will give you two more recipes for waffles, both excellent, which illustrate my mean- ing : One quart of milk, three pints of flour, four ounces of lard, four ounces of butter, six eggs

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