Summary
Recipe card attributed to "Jan Herbst" for deep-fried waffle-iron cookies — a thin egg batter cooked in hot shortening using a waffle iron, then rolled in sugar.
Key contents
Attribution: Card is a preprinted "A favorite recipe from the kitchen of ___" template (illustrated with a nutmeg branch graphic), filled in by hand: "Jan Herbst."
Ingredients: - 2 lb. shortening, for frying - 1 cup flour - 1/2 cup Pet Milk - 1/2 cup water - 1 tsp. sugar - 1/2 tsp. salt - 1 egg
Method: 1. Mix milk, water, sugar, salt, and egg together. Stir slowly into flour, and beat until smooth. 2. Heat shortening to approximately 325°. Dip iron into grease to heat. 3. Then dip hot iron into batter, just even with the top of the iron — no batter should go over the top of the iron. 4. Dip iron back into grease. As soon as the batter begins to expand from the iron, lift the iron and the cookie should stay in the grease. 5. Turn cookie with tongs. Done when light brown. 6. Drain on a Scott towel and roll in sugar.
Card is complete and cookable as written; a waffle iron (for frying, not a standard electric waffle iron) is implied equipment.
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