VIRGINIA WAFFLES (1896)
The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)
Ingredients
• 1 1/2 cups boiling water.
• 1/2 cup white corn meal.
• 1 1/2 cups milk.
• 2 cups flour.
• 3 tablespoons sugar.
• 1 1/4 tablespoons baking powder.
• 1 1/2 teaspoons salt.
• Yolks 2 eggs.
• Whites 2 eggs.
• 2 tablespoons melted butter.
Directions
Cook meal in boiling water twenty minutes; add milk, dry ingredients mixed and sifted, yolks of eggs well beaten, butter, and whites of eggs beaten stiff.
[Cook on a greased hot waffle iron.]
|
