For each pond of Wheat-flour (see previous post) take a pint of sweet Milk, a little tin bowl of melted Butter with three or four Eggs, a spoonful of Yeast well stirred together.
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Posted by: hearttohearthcookery | August 9, 2013
Waffle Receipt
Posted in culinary history, Dutch foodways, food history, receipts, recipes, Waffles | Tags: culinary history, food, food history, foodways
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Great post! I am a waffle lover myself, and cold Sunday mornings with my hearth waffle iron are a tasty way to start the day. What was the source for this receipt and its date? Thanks!
By: Leslie Ransbottom on August 9, 2013
at 2:17 pm
Thank you Leslie. This receipt is from “The Sensible Cook”, 1683 edition.
Cook from the Heart!
Susan
By: hearttohearthcookery on August 10, 2013
at 7:00 am