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Converted from paper version of the Broad Ripple Gazette (v03n12)
Recipes: Then & Now - Waffles - by Douglas Carpenter
posted: Jun. 16, 2006

Recipes Then and Now header


Waffles

Recipes: Then & Now - Waffles - by Douglas Carpenter
image courtesy of Douglas Carpenter
Quan


I hope you don't mind if I take a break and rerun an earlier article. I like these recipes so, enjoy.

I am not big on a having a fancy breakfast in the morning, but is there anyone among us who doesn't enjoy a 'breakfast' for dinner now and again? So, let's do a morning meal that would be good for the occasional evening meal. Waffles are what I like. Add a strip or two of bacon or a couple of sausage links and you've got a grand meal.
Waffles were not something my mom made when I was young. My guess is because she didn't have a waffle iron. So, as an adult I have found them to be delightful. Of the several old cookbooks I have consulted concerning waffles, the recipes all seem to be very similar. The one ingredient that was noticeably variable was the amount of shortening, butter or oil; anywhere from 1 tablespoon to 7 tablespoons per recipe. Sugar was listed as an ingredient in only one of them. The ratio of flour to liquid varied somewhat, too. It seems the secret to a light waffle is the amount of stiffly beaten egg whites folded into the batter not the amount of liquid in the recipe.
I have left out the number of waffles each recipe makes because today's waffle irons must be very small in comparison to the ones Grandma used. I always ended up with a lot more than the original recipe lists. I also wonder how Grandma got along without nonstick electric waffle irons. So after many trial batches, the following recipes came out the best. I had planned on including three recipes for waffles. The last recipe trial was not the best. It did not make waffles as good as the two recipes listed here. Try them both and you will see a distinct difference in the two recipes.
This one is very good. It comes from 'All About Home Baking' a 1933 General Foods Corporation cookbook. I liked the light and airy texture. If you brown them well they are very crisp. This is the recipe I will turn to again.

2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking powder
½ teaspoon salt
3 egg yolks, well beaten
1 cup milk
4 tablespoons melted butter
3 egg whites stiffly beaten

Sift flour once, measure, add baking powder and salt, and sift again. Combine egg yolks and milk; add to flour, beating until smooth. Stir in butter then fold in egg whites. Bake in hot waffle iron.

This next one makes a much more dense waffle that holds the syrup well. It is a nicely satisfying waffle. It comes from 'The American Woman's Cookbook' of the 40's.

1 ½ cups sifted flour
½ teaspoon salt
2 teaspoons baking powder
1 cup milk
4 tablespoons melted shortening
2 eggs, separated

Sift flour, salt and baking powder together. Beat egg yolks and add milk and shortening. Add flour and beat until smooth. Fold in stiffly beaten egg whites. Bake in hot waffle iron.

Recipes: Then & Now - Waffles - by Douglas Carpenter
image courtesy of Douglas Carpenter
Quan


Recipes: Then & Now - Waffles - by Douglas Carpenter
image courtesy of Douglas Carpenter
Quan


Recipes: Then & Now - Waffles - by Douglas Carpenter
image courtesy of Douglas Carpenter
Quan





Douglas Carpenter is an avid recipe and cookbook collector. He has over 400 cookbooks in his library and he has published two cookbooks of locally-collected recipes. He has won sweepstakes and blue ribbons in the Culinary Arts division of the Indiana State Fair. Email your cooking questions to douglas@BroadRippleGazette.com




douglas@broadripplegazette.com
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