{"id":3936,"slug":"waffles-2","title":"WAFFLES","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["3-1/2 cups flour.","2 tablespoons baking powder.","1 teaspoon salt.","2 cups milk.","Yolks 4 eggs.","Whites 4 eggs.","1 tablespoon melted Cottolene."],"ingredients_norm":["flour","baking powder","salt","milk","yolks egg","whites egg","shortening"],"steps":["Mix and sift dry ingredients, add milk gradually, beating constantly.","Add Cottolene, yolks of eggs well-beaten and whites of eggs beaten stiff.","Beat mixture thoroughly.","Cook in well-greased, hot waffle iron (use melted Cottolene for greasing waffle iron), browning first on one side, then turn iron and brown on the other.","Serve with maple or lemon syrup."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:189","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e2240ca765cc5a2fdb6579d27edb9514124b769be7df31b7fe36449985b64911","created_at":"2026-08-02T15:47:32Z","updated_at":"2026-08-02T16:16:48Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/waffles-2"}