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Breakfast Recipes pg 3 >  Waffles, Virginia Waffles (1896)



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The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)


    • 1½ cups boiling water.

    • 1/2 cup white corn meal.

    • 1½ cups milk.

    • 2 cups flour.

    • 3 tablespoons sugar.

    • 1¼ tablespoons baking powder.

    • 1½ teaspoons salt.

    • Yolks 2 eggs.

    • Whites 2 eggs.

    • 2 tablespoons melted butter.


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.]




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