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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.]

 

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