American
Waffles
A historical breakfast recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 1¾ cups Flour
- 3 teaspoons Baking Powder
- ½ teaspoon Salt
- 1 cup Milk
- 2 Egg Yolks
- 2 Egg Whites
- 1 tablespoon Butter
Make it
Method
- 1
Mix and sift dry ingredients; add milk gradually, yolks of eggs well beaten, butter, and whites of eggs beaten stiff; cook on a greased hot waffle-iron. Serve with maple syrup.
- 2
A waffle-iron should fit closely on range, be well heated on one side, turned, heated on other side, and thoroughly greased before iron is filled.
- 3
In filling, put a tablespoonful of mixture in each compartment near centre of iron, cover, and mixture will spread to just fill iron. If sufficiently heated, it should be turned almost as soon as filled and covered.
- 4
In using a new iron, special care must be taken in greasing, or waffles will stick.
Source & rights
Where this recipe comes from
Waffles, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.