Virginia Waffles

Ingredients

• 3^ c white cornmeal
• i^ c boiling water
• iy2 Q. milk
• 3 T sugar
• 3 c flour
• i^ T baking powder
• i^ T salt
• the yolks of 2 eggs
• 3 T melted butter
• the whites of 2 eggs

Method

1. 1

   Cook 3.5 cups white cornmeal in 1.5 cups boiling water for 20 minutes.

2. 2

   Add 1.5 cups milk and 3 tablespoons sugar, 3 cups flour, 1.5 tablespoons baking powder, and 1.5 teaspoons salt, sifted together.

3. 3

   Then add the yolks of 2 eggs beaten light and 3 tablespoons melted butter.

4. 4

   Cut and fold in the stiffly beaten whites of the eggs.

5. 5

   Cook on a waffle iron.

6. 6

   Serve with maple syrup.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 172. The excerpt below is the record exactly as published.

the whites of 2 eggs stiff and fold into the mixture. Drop from the tip of a teaspoon into deep hot fat and fry to a delicate brown. Drain on brown paper. 312 LESSONS IN COOKING Mint and Green Pea Jelly Chop very fine enough mint leaves to make J^ c ; add ^ c boiling water and 6 T sugar, cover closely and let stand y2 h. Soak 2 T gelatine m ]/> c cold water ^ h, then dis- solve in ^ c boiling water. To the mint mixture add the juice of I lemon, i T vinegar, i t salt, y% t pepper, and the gelatine. Strain into a mould and chill. When slightly thickened, add i c small green peas, cooked. Mix well, smooth, chill thoroughly, and when firm turn out and cut into cubes. Serve with the lamb chops. Hot Rolls Reheat Luncheon Rolls (p. 290) made the preceding day, and serve with the chops. Virginia Waffles Cook 3^ c white cornmeal in i^ c boiling water for 20 m. Add iy2 Q. milk and 3 T sugar, 3 c flour, i^ T baking powder, i^ T salt, sifted together. Then add the yolks of 2 eggs beaten light and 3 T melted butter

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