Cask & Barrel

Waffles

May
19

This recipe is transcribed from one of my Grandmother’s old cook books, given to her by her mother. I’ve written it down here as a way to preserve it, and also because I strongly believe that some dishes are best in their simplest form. When learning to cook anything new, I like to begin with the traditional method before experimenting with my own take on things. All ingredients and instructions are as written in the original text.


Flour, 2 cups
Baking powder, 3 teaspoons
Salt, 1 teaspoon
Sugar, 2 tablespoons
Eggs, 2
Milk, 1 1/2 cups
Shortening, melted, or salad oil, 6 tablespoons

Sift flour; measure; add baking powder, salt and sugar; sift again.

Beat egg yolks; add milk and melted shortening; pour into flour mixture and stir just enough to moisten the dry ingredients. Fold in egg whites which have been beaten until stiff but not dry.

Bake 4 to 5 minutes in a moderately hot waffle baker.

Serve hot with melted butter and sirup, honey or any other desired accompaniment.

 


Kirk, Dorothy, ed. Woman’s Home Companion Cook Book. New York: P. F. Collier & Son, 1953. Print.

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