Stove Top Waffle Iron
This waffle iron may be a mystery in our collection - we know not who donated it or used it - but one thing we do know is that waffles are always better when topped with huckleberry syrup. So here is a recipe from the book Whatchagot Stew by Patrick McManus, undoubtedly one of the funniest Sandpoint natives there ever was.
Huckleberry Syrup
Cook approximately 3 quarts huckleberries in small amount of water until soft. Strain juice through several layers of cheesecloth to obtain the juice needed to make this recipe.
4 cups huckleberry juice
2 cups sugar
2 cups light corn syrup
Measure 4 cups berry juice into saucepan. Stir in sugar and corn syrup. Bring to a full rolling boil. Remove from heat; skim if necessary. Pour immediately into hot sterilized jars. Adjust lids; process in boiling-water bath 10 minutes for pints or quarts. Makes 7 or 8 cups.
Donor: Unknown
Adopted by: Nancy Graham
This waffle iron may be a mystery in our collection - we know not who donated it or used it - but one thing we do know is that waffles are always better when topped with huckleberry syrup. So here is a recipe from the book Whatchagot Stew by Patrick McManus, undoubtedly one of the funniest Sandpoint natives there ever was.
Huckleberry Syrup
Cook approximately 3 quarts huckleberries in small amount of water until soft. Strain juice through several layers of cheesecloth to obtain the juice needed to make this recipe.
4 cups huckleberry juice
2 cups sugar
2 cups light corn syrup
Measure 4 cups berry juice into saucepan. Stir in sugar and corn syrup. Bring to a full rolling boil. Remove from heat; skim if necessary. Pour immediately into hot sterilized jars. Adjust lids; process in boiling-water bath 10 minutes for pints or quarts. Makes 7 or 8 cups.
Donor: Unknown
Adopted by: Nancy Graham