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WAFFLES

(Griddle Cakes And Waffles) - (The New Dr. Price Cookbook)







2 cups whole wheat flour
4 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1-3/4 cups milk
2 eggs
1 tablespoon shortening
1 teaspoon molasses
Sift together flour, baking powder and salt; add milk, beaten eggs,
melted shortening and molasses and mix well. Bake on hot greased
griddle and serve immediately with butter and syrup.

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ONE-EGG WAFFLES

Mix one and one-half cups of flour, one teaspoon of baking powder,
one-quarter teaspoon of salt; add one and three-fourths cups of milk,
add the milk slowly; then one well-beaten egg and two tablespoons of
melted butter; drop by spoonfuls on a hot buttered waffle iron, putting
one tablespoon in each section of the iron. Bake and turn, browning both
sides carefully; remove from the iron; pile one on top of the other and
serve at once.

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THREE-EGG WAFFLES

Mix two cups of flour, one teaspoon of baking-powder, one-half teaspoon
of salt, and sift these ingredients; add the yolks of three eggs beaten
and stirred into one and one-fourth cups of milk; then add one
tablespoon of melted butter and fold in the whites of the eggs. Bake and
serve as directed under One-Egg Waffles.

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MUFFINS, BISCUITS, GRIDDLE CAKES AND WAFFLES

Use 1 scant cup of liquid to 1 good cup of flour, usually, for
"Griddle Cake" batter. Use baking powder with sweet milk, 1 heaping
teaspoonful of Royal baking powder is equivalent to 1 teaspoonful of
cream of tartar and 1/2 teaspoonful of salaratus (baking soda)
combined. Use either baking powder or salaratus and cream of tartar
combined, when using sweet milk. Use 1 teaspoonful of baking soda to 1
pint of sour milk. Allow a larger quantity of baking powder when no
eggs are used. Have all materials cold when using baking powder. When
milk is only slightly sour, use a lesser quantity of soda and a small
quantity of baking powder.

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FRAU SCHMIDT'S RECIPE FOR WAFFLES

One pint of sour milk, 1 quart of sweet milk, 1 teaspoon salt, 1
tablespoon butter, whites of three eggs and yolks of two and 1
teaspoon of baking soda, and flour to make a rather thin batter. Beat
the two yolks of the eggs until light and creamy, then add 1/2
teaspoon of baking powder, little flour, then the sour milk with soda
dissolved in it, stirring all the time. Then add 1 tablespoon of
melted or softened butter, then the sweet milk; beat well; and lastly,
add the stiffly-beaten whites of the three eggs. Bake in hot waffle
iron.

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"GRANDMOTHER'S" RECIPE FOR BUTTERMILK WAFFLES

Mix to a smooth batter, 4 cups of sour buttermilk, 5 cups of flour,
and add 1 tablespoon of melted butter, 1 teaspoon salt, 1 tablespoon
of molasses. Add the well-beaten yolks of 3 eggs, 1-1/2 teaspoonfuls
of baking soda, dissolved in a little hot water. Lastly, add the
stiffly-beaten whites of 3 eggs. Place about 3 tablespoonfuls of the
batter on hot, well-greased waffle irons. If buttermilk cannot be
procured, sour milk may be used with good results, providing the milk
is quite sour. From this quantity of batter may be made twelve
waffles. Serve with maple syrup or honey.

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WAFFLES MADE FROM SWEET MILK AND BAKING POWDER

Sift together 1 quart of flour, 2 teaspoonfuls of baking powder and
1/2 teaspoonful of salt. Mix into a batter, a little thicker than for
griddle cakes, with sweet milk; add yolks of 3 eggs, 3 tablespoonfuls
of melted butter; lastly, stir in lightly the 3 stiffly-beaten whites
of eggs. Bake on a hot, well-greased waffle iron and serve with maple
syrup.

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PERFECTION WAFFLES

Sift together 4 cups of flour, 2 teaspoonfuls of baking soda and 1
teaspoonful of salt, four times.
Separate 3 fresh eggs. Place the yolks in an earthenware mixing bowl.
Beat well with a spoon. Then add 3-1/2 cups of sour milk or sour
buttermilk and 1/2 cup of sour cream, and 1 teaspoonful of melted
butter. Mix a smooth batter with the sifted flour and soda. Lastly,
add the stiffly-beaten whites of 3 eggs. Mix the batter quickly and
thoroughly. Bake on a hot, well-greased waffle iron and serve at once.
The waffles may be buttered as soon as baked and sugar sifted over, or
a saucer containing a mixture of cinnamon and sugar, or a small jug of
maple syrup may be served with them. Twelve waffles were made from
this recipe.

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ZIMMET WAFFLES (AS MADE BY FRAU SCHMIDT)

1/2 pound butter.
1/2 ounce cinnamon.
1/2 pound sugar.
3 eggs.
Flour.
Work together and form into small balls. Place in hot buttered wafer
irons, hold over fire and bake. This is an old German recipe which
Frau Schmidt's grandmother used.

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French Waffles.

Mix 1/2 pound of flour with 1/2 pound of fresh butter; add 1/4 pound
of sugar, 1 egg and 1 beaten yolk, 1 tablespoonful of sweet cream and
some grated lemon peel. Mix thoroughly and mold the dough into small
wreaths; brush the top with the yolk of an egg and sprinkle with
powdered sweet almonds. Lay in a well-buttered baking-tin and bake
until a deep yellow.

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German Waffles.

Boil 1 quart of water; add 1 teaspoonful of salt, 2 tablespoonfuls of
butter; then stir in enough sifted flour until thick and smooth. When
cold, stir in 5 beaten eggs, sugar and a little nutmeg to taste. Fry
in deep hot lard to a golden brown. Serve with wine sauce.









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