Classic Culinary Arts:
Waffles Recipe
Waffles Recipe, part of the classic American culinary arts. Pieces such as Waffles Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.
Waffles Recipe
One pint of sifted flour, milk enough to make a thin batter (about two-thirds of a pint), 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 waffle 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 minute; then turn over, and let the other side remain to the fire 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 Recipe, Number 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.