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Waffles (Eggs C milk C melted butter t)
4 t baking powder 2 C flour 2 eggs 1 3/4 C milk 1/2 C melted butter 1/2 t salt 2 t sugar Sift dry ingredients and add milk, well beaten yolks and shortening; lastly fold in whites, well beaten, and bake on heated iron. Serve with maple syrup.
Mrs. Bert Steir.
Note: Mrs. Arthur Greenwood uses 2 C milk and 3 t baking powder.
A plain church-supper waffle batter, leavened partly by beaten egg whites and partly by baking powder. Several of the quantities as printed do not resolve cleanly, so treat this as a method to follow rather than a formula to measure against.
- Ambiguous quantitiesThe milk and salt figures do not read as usable amounts (most likely 1 1/4 cups milk and 1/2 teaspoon salt), and the main ingredient list gives no flour at all; the '3/4 C flour' line at the end appears to belong to another recipe. A waffle batter on two eggs would need roughly 1 1/2 to 2 cups flour and enough milk to make a pourable batter; use judgment rather than the printed numbers.
- Melted butterHalf a cup of melted butter to two eggs is on the rich side but not wrong for waffles tfat is what keeps them crisp and releases them from the iron. Let it cool slightly before adding so it does not cook the yolks.
- Folding the whitesThis is the hinge of the recipe. Beat the whites to soft peaks and fold them in with a spatula at the very end; stirring them through collapses the air and gives a flat, tough waffle.
- Batter timingThe lift here comes from the beaten whites (baking powder appears only in Mrs. Greenwood's variation), so the batter cannot stand. Have the iron hot before the whites go in and cook the whole batch straight through.
- "Heated iron"The original assumes a stovetop cast-iron waffle plate used over the fire or stove opening; many such irons were turned by hand partway through. An electric iron on a medium-high setting, cooking until steam stops escaping from the seam, gives the same result.
- Mrs. Greenwood's variationThe note thins the batter and adds chemical leavening: 2 cups milk and 3 teaspoons baking powder. A thinner batter with baking powder would tend to give a lighter waffle.
- YieldHold finished waffles on an oven rack in a low oven to keep them crisp; stacking them on a plate steams them soft.
Waffle irons were a fixture of American kitchens long before electricity reached them: the batter was poured into hinged cast-iron plates with long handles, set over a stove hole and flipped halfway through. Community cookbooks compiled and sold to raise money often printed several versions of the same everyday dish under the names of the women who contributed them, which is why Mrs. Steir's waffles carry a note about how Mrs. Greenwood makes hers.