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Waffles, Made Without Yeast or Soda

Take a pint and a quarter of flour, and as much additional flour as will go into a wineglass; mix with it half a tea-spoonful of salt. Dissolve two ounces of butter in a pint of hot milk, and let the milk cool. Beat the yolks of three eggs in a bowl, and add to them the milk and the flour alternately. Whisk the whites of the eggs separately to a firm froth, and stir them lightly into the batter. Do not beat the batter after the whites are added, but bake the waffles immediately.