Waffles
From Culinary Arts Cook Book Lutheran Home and Service for the Aged.
Source and licence
From Culinary Arts Cook Book Lutheran Home and Service for the Aged, printed page 100, digitised by the Internet Archive: https://archive.org/details/Culinary_Arts_Cook_Book_Lutheran_Home_and_Service_for_the_Aged
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- French style;
- dip in egg, milk;
- fry.
- Sprinkle with cinnamon and_ sugar.
- Mix anise in the batter - just enough to taste Mix rosemary in batter for a delightful flavor.
- Toss toasted bread cubes with melted butter and seasoned with onion salt, basil, and marjoram.
- Serve with soup.
- Spice up batter with a dash of pumpkin pie spice.
- Mix parsley flakes in batter.
- Slice French bread partly through.
- Spread slices with butter or margarine seasoned with garlic salt.
- Wrap;
- heat.
- Add caraway seed to the batter, or sprinkle dill seed on top.
- Season with allspice - serve with honey.
- Or use poppy seed jam;
- mix poppy seed with strained honey.
- Add poultry seasoning.
- Serve with creamed chicken or add a dash of allspice and cinnamon.
- Good with syrup.