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Classic
Cook Books
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page 141
Common waffles.
Take 1 quart flour, a teaspoon salt, a tablespoon melted butter and milk
sufficient to make a thick batter; mix thoroughly; add 2 well beaten eggs, 2
heaping teaspoons tartaric acid and 1 moderately heaping teaspoon soda; stir
well together and bake at once in waffle-irons.
In another way.
One pint flour, 1 of sweet milk, 3 eggs well beaten, a piece of butter the size
of an egg and a half, a little salt, 1 heaping teaspoon cream-tartar, half a
teaspoon soda; melt the butter and stir in flour, milk and egg. Sift the
cream-tartar and soda through a fine sieve the last thing.
Frothy waffles.
One pint thick cream and a little sugar is beaten into a hard froth. Thereupon
stir in a cup of flour beaten into half a pint water and further is added half a
cup melted butter, meanwhile have the waffle-iron on the fire,
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