Oatmeal Waffles

Ingredients

• one pint of left-over oatmeal breakfast porridge
• one pint of milk
• half a teaspoonful of salt
• one cupful of whole wheat flour
• one tablespoonful of butter melted
• the yolks of three eggs
• two teaspoonfuls of baking powder

Method

1. 1

   Combine oatmeal, milk, salt, flour, and melted butter.

2. 2

   Add beaten yolks and baking powder.

3. 3

   Fold in beaten whites and bake immediately.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 40. The excerpt below is the record exactly as published.

OATMEAL WAFFLES Waffles are rather better than griddle cakes; being baked on both sides at the same time, the starch cells are more apt to be ruptured. Griddle cakes contain uncooked starch which renders them indigestible. Add one pint of left-over oatmeal breakfast porridge to one pint of milk; stir in half a tea- spoonful of salt, one cupful of whole wheat flour and a tablespoonful of butter melted. Add the yolks of three eggs, beaten thoroughly, and two teaspoonfuls of baking powder; mix and fold in the well-beaten whites of the eggs, and bake at once. EGG BREAD Add one level teaspoonful of bicarbonate of soda to one pint of thick, sour milk or butter- milk ; add half a teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.