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Prep Time: 12 Minutes Cook Time: 10 Minutes |
Ready In: 22 Minutes Servings: 8 |
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I have no idea who Oscar was, but this recipe was typed up and inserted into the back of a 1924 cookbook I recently bought. new addition: I did finally test this recipe. I made a couple of substitutions though: buttermilk and a lower carb baking mix consisting of 1/3 each whole wheat, white, and soy flour. This recipe created a light and crisp waffle even with a mix that tends to create a heavier bread mixture. Oscar was on the ball! These waffles were wonderful. Ingredients:
1 3/4 cups thick sour milk |
3 eggs |
2 cups whole wheat flour |
1 teaspoon baking soda |
1 teaspoon salt |
1/2 cup oil |
Directions:
1. Separate the eggs and beat the egg whites until stiff. Beat the egg yolks separately.
2. Mix and sift dry ingredients, add well-beaten egg yolks, milk, and oil. Mix well. Then carefully fold in the beaten egg whites.
3. Bake in a hot waffle iron as usual.
4. The original recipe, which was stuck into a camping cookbook actually said, heat iron ten minutes but I assume, given the age of the cookbook, that instruction was for an old stovetop model.
5. The unknown author also indicated butter could be substituted for the oil. I would assume that buttermilk would be an alternative to sour milk.
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