Waffles
Light waffles made with beaten egg whites. Serve with maple syrup.
Ingredients
- 1¾ cups flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- Yolks 2 eggs
- Whites 2 eggs
- 1 tablespoon melted butter
Steps
Step 1. Mix and sift dry ingredients.
Step 2. Add milk gradually, yolks of eggs well beaten, butter, and whites of eggs beaten stiff.
Step 3. Cook on a greased hot waffle-iron. Serve with maple syrup.
Where this recipe comes from
The Boston Cooking-School Cook Book by Fannie Merritt Farmer, Little, Brown, and Company, 1910. License: Public domain. No one owns a copyright in it, so it's free to use. The wording is the original, with typos fixed, a few steps split, and references to recipes that aren't shown here left out. View the original (opens in a new tab)
These recipes were written in 1910, when ovens had no dials. A slow oven is roughly 250 to 325°F (120 to 165°C), a moderate oven roughly 350 to 375°F (175 to 190°C), and a hot oven roughly 400 to 450°F (200 to 230°C). Old advice on eggs and meat can differ from today's food-safety guidance, so cook until done.