Mejicano-americano
A historical recipe from One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906).
A historical recipe
One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906). Project Gutenberg eBook #68235.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: One hundred & one Mexican dishes (1906).
Source and licence
From One hundred & one Mexican dishes, by Southworth, May E. (May Elizabeth) (1906). Digitised by Project Gutenberg, eBook #68235 (https://www.gutenberg.org/ebooks/68235). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Mexico. Associated with Mexico by the book is about Mexican cookery (Cooking, Mexican); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Cream a quarter of a pound of butter, adding by degrees the beaten yolks of six eggs;
- beat together until thick and creamy, then sift in ten ounces of flour, stirring all the time.
- Whisk up the whites of the six eggs, and gently, but thoroughly, stir these in, adding sufficient milk to make a medium thick batter;
- flavor with vanilla.
- Bake in waffle-irons, well greased and hot.
- Butter each waffle as it comes from the iron, and dust with fine sugar mixed with a little powdered cinnamon.