Virginia Waffles

Ingredients

• 34 cup white Indian com meal
• 134 cups boiling water
• 1)4 teaspoons salt
• 1)4 cups milk
• 2 tablespoons sugar
• 2 tablespoons melted butter
• 2 cups flour
• 2 heaping teaspoons Royal Baking Powder
• 2 eggs, whites and yolks beaten separately

Method

1. 1

   Cook the corn meal in boiling water for 30 minutes, adding salt.

2. 2

   Then add milk, sugar, melted butter, flour mixed with baking powder, and beaten eggs.

3. 3

   Cook in a hot, well-greased waffle-iron.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 14. The excerpt below is the record exactly as published.

Virginia Waffles. — Cook 34 cup white Indian com meal in 134 cups boiling water 30 minutes, adding 1)4 teaspoons salt. Add 1)4 cups milk, 2 tablespoons sugar, 2 tablespoons melted butter, 2 cups flour mixed with 2 heap¬ ing teaspoons Royal Baking Powder, and 2 eggs, whites and yolks beaten separately. Cook in hot, well-greased waffle-iron. Jolly-boys. — Mix and sift together 3 cups rye meal, 1 cup flour, 34 cup Indian corn meal, 34 teaspoon powdered cinnamon, 34 teaspoon salt, 2 teaspoons Royal Baking Powder, and 2 tablespoons sugar. Add 1 beaten egg, 2 tablespoons molasses, and sufficient cold wa¬ ter to make a thick batter. Drop by small spoonfuls in a kettle of smoking-hot fat, and cook till brown ^ Griddle Cakes, Etc. rTlHE griddle cake as made to-day with J. Roj Baking Powder is another arti¬ cle 01 . ’'od which has taken high rank upon the American table. The heavy, sour, grease-soaked, indigestible griddle cake of old is, where modern methods are employed, a thing of the past. The properly made griddle cake is a delicious food, healthful, appetizing, and nutritious. Raising the griddle cake with yeast is alto¬ gether obsolete with expert cooks. Mixtures of soda, saleratus, sour milk, buttermilk, etc., are likewise not permissible. Royal Baking Powder has altogether redeemed the griddle cake. It makes the cake light, tender, digest¬ ible, and its preparation and baking are the work of a moment only. Royal Baking Powder, plain, sweet milk, flour, and a little salt make a food fit for a feast. Eggs add to richness of griddle cakes but are really non-essential. The batter must be thin, the cakes made small and not too thick, — about a good 34 inch thick when baked, — browned, and neatly turned. The griddle must be merely rubbed with grease, not grease-soaked. This is highly important. Take a thick piece of salt pork on a fork, or a lump of suet in a piece of cheese-cloth, and rub lightly over the hot griddle and pour the batter on immediately. Remember that buckwheat is one of the most difficult flours to lighten. Where it en¬ ters into combination with other materials this fact must be recognized and a some* ROYAL BAKING POWDER IS ABSOLUTELY PURE THE ROYAL BAKER AND PASTRY COOK 9 what larger proportion of Royal Baking Pow¬ der allowed. Made in the manner directed in these receipts buckwheat cakes can be safely and profusely eaten by every one. Royal Wheat Cakes. — This is the best plain hot griddle cake without eggs. The cakes will be light, tender, and healthful. 1 quart flour, 3 teaspoons Royal Baking Powder, y2 tea¬ spoon salt. Sift well together and add sweet milk to make into a soft batter. Bake imme¬ diately on hot griddle. Should be full % inch thick when baked. Smother with butter and maple syrup or honey. Griddle Cakes with Eggs. — 3 cups flour, 2 teaspoons Royal Baking Powder, 1 teaspoon salt. Mix well together, add 2 well-beaten eggs and sufficient sweet milk to make a thin drop batter. Bake at once on a hot, well- greased griddle. Make them thin. Graham Griddle Cakes. — 1 pint Graham flour, y2 pint Indian com meal, y pint flour, 1 heaping teaspoon brown sugar, y2 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 egg, y pint each of milk and water. Sift together Graham flour, corn meal, flour, sugar, salt, and powder. Add beaten egg, milk, and water. Mix together into a smooth batter. Heat griddle hot, pour batter into cakes as large as a tea saucer. Bake brown on one side, carefully turn and brown other side. Pile one on the other, serve very hot, with sugar, milk, cream, or maple syrup. Cereal Griddle Cakes. — 1 cup any cold cooked cereal, mash fine to free from lumps, add 1 beaten egg, yolk and white separate, y teaspoon Royal Baking Powder, beat thor¬ oughly. Drop by spoonfuls on hot griddle and serve when brown with syrup. Geneva Griddle Cakes. — ly pints flour, 4 tablespoons sugar, y teaspoon salt, ly tea¬ spoons Royal Baking Powder, 2 tablespoons butter, 4 eggs, nearly y pint milk. Rub but¬ ter and sugar to white, light cream ; add yolks of eggs, 1 at a time. Sift flour, salt, and pow¬ der together; add to butter, etc., with milk and egg whites whipped to dry froth; mix together into a smooth batter. Bake in small cakes ; as soon as brown, turn and brown the other side. Have buttered baking-tin; fast as browned, lay them on it, and spread rasp¬ berry jam over them ; then bake more, which lay on others already done. Repeat this until you have used jam twice, then bake another batch, which use to cover them. Sift sugar plentifully over them, place in a moderate oven to finish cooking. Three-egg Griddle Cakes. — 3 cups milk, 2 heaping cups flour, y teaspoon salt, 3 eggs, 2 teaspoons Royal Baking Powder. Mix as for plain griddle cakes, adding whites and yolks of eggs beaten separately. Indian Griddle Cakes. — % quart corn meal, y quart flour, 1 teaspoon brown sugar, y tea¬ spoon salt, 2 heaping teaspoons Royal Baking Powder

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