ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Waffle Receipt from Sunbeam waffle maker manual circa 1940-1960

Misc.
I am looking for the receipt sent as part of the manual that came with a Sunbeam waffle maker circa 1940-1960.

Thank you

RTChristy
MsgID: 015504
Shared by: Tom Christy
Board: Vintage Recipes at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Waffle Receipt from Sunbeam waffle maker manual circa 1940-1960
  Tom Christy
2 ISO: waffle request clarification please
  CASS - LAS VEGAS
3 Recipe: Sunbeam Waffles
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Luscious Black Bean Soup
  • LUSCIOUS BLACK BEAN SOUP 2 tsp extra virgin olive oil 2 cups chopped onions 1 large sweet green pepper, chopped 1 large sweet red pepper; chopped 1/2 cup cilantro or coriander leaves 1 tsp dried oregano leaves 1 bay ...
  • Peach Cobbler Dump Cake (using dry cake mix)
  • PEACH COBBLER DUMP CAKE 2 cans (16 ounces each) peaches in heavy syrup, undrained 1 (18.25 ounce) package yellow cake mix 1/2 cup (1 stick) butter 1/2 teaspoon ground cinnamon (or to taste) Preheat oven to 375 degree...
  • Quesadillas for a Crowd (12 servings)
  • QUESADILLAS FOR A CROWD 4 (10-inch) or 6 (8-inch) or 10 (6-inch) flour tortillas Oil for brushing tortillas Filling of choice (recipes follow) Adjust oven rack to lowest position and heat oven to 500 degrees F. Ligh...
  • Twice-Baked Almond Croissants
  • Thanks for the great recipe! I made these last night and we loved them....I didn't have a vanilla bean, so I substituted a 1/2 teaspoon vanilla extract in the syrup recipe and it worked. I thought I'd have to wait till a...
ADVERTISEMENT
  • Chinese Shrimp and Scallops in Garlic Sauce
  • CHINESE SHRIMP AND SCALLOPS IN GARLIC SAUCE 3/4 lb. scallops 3/4 lb. medium shrimp, shelled and deveined 1/2 lb. snow peas 3/8 lb. broccoli florets 5 garlic cloves, sliced 1/2 tsp. chicken bouillon dissolved in 1/2 cu...
  • Pollo Al Chipotle
  • Pollo Al Chipotle 6 boneless skinless whole breasts (6 oz. ea.) 4 tablespoon olive oil or as needed 2 tablespoon lime juice or as needed garlic salt crema chipotle 10 medium cloves garlic peeled 1/4 cup chopped onion 1...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Waffle Receipt from Sunbeam waffle maker manual circa 1940-1960
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!