Today is National Waffle Iron Day!
GRIDDLE-CAKES, WAFFLES, ETC.
If you have not used your griddle or waffle-iron for some time; wash it off hard with hot soap and water; wipe and rub well with dry salt. Heat it and grease with a bit of fat salt pork on a fork.
It is a mistake, besides being slovenly and wasteful, to put on more grease than is absolutely necessary to prevent the cake from sticking.
A piece of pork an inch square should last for several days. Put on a great spoonful of butter for each cake, and before filling the griddle, test it with a single cake, to be sure that all is right with it as well as the batter.
The same rules apply to waffles. Always lay hot cakes and waffles upon a hot plate as soon as baked.
Indiana Progress (Indiana, Pennsylvania) Feb 17, 1874
RAISED FLOUR WAFFLES.
Stir into a quart of flour sufficient lukewarm milk to make a thick batter. The milk should be stirred in gradually, so as to have it free from lumps. Put in a table-spoonful of salt, and half a tea-cup of yeast.
When risen, fill your waffle irons with the batter, bake them on a bed of coals.
When they have been on the fire between two and three minutes, turn the waffle irons — when brown on both sides, they are sufficiently baked.
The waffle irons should be well greased with lard, and very hot, before one is put in.
The waffles should be buttered as soon as cooked. Serve them up with powdered white sugar and cinnamon.
Title: The Ladies’ National Magazine, Volumes 7-8
Publisher: C. J. Peterson, 1845
(Google book LINK Pg 178)
WAFFLES.
We are indebted to the Germans for this cake, which, if this receipt is exactly followed, will be found excellent. Warm a quart of milk, and cut up in it a quarter of a pound of the best fresh butter, and stir it about to soften in the warm milk. Beat eight eggs till very thick and smooth, and stir them gradually into the milk and butter, in turn with half a pound of sifted flour. Then add two table-spoonfuls of strong fresh brewer’s or baker’s yeast. Cover the pan with a clean thick cloth, and set it in a warm place to rise.
When the batter has risen nearly to the top, and is covered with bubbles, it is time to bake; first stirring in a wine-glass of rose-water. Having heated your waffle iron in a good fire, grease it inside with the fresh butter used for the waffle mixture, or with fresh lard; fill it, and shut the iron closely. Turn it on the fire, that both sides of the cake may be equally well done. Each side will require about three minutes baking. Take them out of the iron by slipping a knife underneath. Then grease and prepare the iron for another waffle. Butter them, and send them to the tea-table “hot and hot;” and, to eat with this, a bowl or glass dish of sugar flavored with powdered cinnamon.
In buying waffle irons choose them very deep, so as to make a good impression when baked — if shallow, the waffle will look thin and poor. Those that bake one waffle at a time are the handsomest and most manageable.
Title: Miss Leslie’s New Cookery Book
Author: Eliza Leslie
Publisher: T. B. Peterson, 1857
(Google book LINK, pgs. 441-442)
RICE WAFFLES.
Two cupfuls flour, one-half teaspoonful salt, one teaspoonful baking powder, one egg beaten separately, one tablespoonful butter, one cupful milk, one cupful cold boiled rice, one-half cup of the water in which the rice was boiled. Sift the dry ingredients into a bowl; make a hole in the center, into which put the rice and the rice water. Add the well beaten yolk of the egg, the milk and melted butter. Stir until thoroughly mixed. Lastly, fold in the white of the egg beaten to a still froth.
Fry in a well greased waffle iron.
Fort Wayne News (Fort Wayne, Indiana) Mar 23, 1899
To make rice waffles take a teacup and a half of rice that has been well boiled, and warm in a pint of rich milk, stirring it till smooth and mixed. Then removed it from the fire, and stir in a pint of cold milk and a teaspoonful of salt. Beat four eggs very light, and stir them into the mixture, in turn, with sufficient rice flour to make a thick batter.
Bake in a waffle-iron.
Send them to the table hot, butter them, and eat them with powdered sugar and cinnamon, prepared in a small bowl for the purpose.
Indiana Progress (Indiana, Pennsylvania) Mar 27, 1873
How to Make Good Waffles.
Boil and mash about a pint of sweet potatoes. Sift one good teaspoonful of soda with three cups of flour. Beat two eggs light. Add one teaspoonful salt and sour milk enough to make a thin batter. Have the waffle-iron as hot as possible without burning the waffles.
Woodland Daily Democrat (Woodland, California) Mar 24, 1890
GERMAN WAFFLES.
1 quart flour, 1/2 teaspoonful salt, 3 tablespoonfuls sugar, 2 large teaspoonfuls Royal Baking Powder, 2 tablespoonfuls lard, rind of 1 lemon, grated, 1 teaspoonful Royal Extract Cinnamon, 4 eggs and 1 pint thin cream. Sift together flour, sugar, salt and powder; rub in lard cold; add beaten eggs, lemon rind, extract and milk. Mix into smooth, rather thick batter.
Bake in hot waffle iron, serve with sugar flavored with Royal Extract of Lemon.
***
SOFT WAFFLES.
1 quart flour, 1/2 teaspoonful salt, 1 teaspoonful sugar, 2 teaspoonfuls Royal Baking Powder, 1 large tablespoonful butter, 2 eggs, 1 1/2 pints milk.
Sift together flour, salt, sugar and powder; rub in butter cold; add beaten eggs and milk; mix into smooth consistent batter that will run easily and limpid from mouth of pitcher.
Have waffle-iron hot and carefully greased each time; fill 2-3, close it up, when brown turn over.
Sift sugar on them, serve hot.
The Atlanta Constitution (Atlanta, Georgia) May 25, 1895
South African Wafels.
South African “wafels” vastly differ from our waffles merely in being made with wine as a “moistener” rather than with milk for the principal liquid ingredient.
In South Africa when they are going to make “wafels” they take a pound of flour, three-quarters of a pound of butter, half a pound of sugar, eight eggs, half a pint of wine and a teaspoonful of sifted cinnamon. The butter and eggs are creamed; then they mix in alternately one egg and one spoonful of flour, add the wine and spice and bake in a waffle iron.
Eau Claire Leader (Eau Claire, Wisconsin) May 10, 1903
CREAM WAFFLES.
Put into a bowl two cupfuls of sifted flour, three and a half level teaspoonfuls of baking powder and half a teaspoonful of salt. Beat the yolks of two eggs and add to them one and one quarter cupfuls of milk and then the flour mixture. Beat until smooth one teaspoonful of melted butter and the whites of two eggs whipped stiff.
Cook on a hot, greased waffle iron and serve with maple sirup.
The waffles should be thin and crisp.
The Daily Review ( Decatur, Illinois) May 14, 1904
Tomato Waffles
Pare six medium-sized ripe tomatoes, chop very fine and add one teaspoon salt, one-fourth teaspoon pepper, one tablespoon butter melted after measuring; sift one-half teaspoon soda in a little flour to make the mixture like a thin griddle cake batter; have your waffle iron very hot, grease both under and upper lids, place a small tablespoon of the batter into each section, close the lid upon it and bake at least one minute on each side; when serving, cut the sections apart and arrange on a napkin.
This makes a novel and delicious entree.
Title: Good Living and How to Prepare it
Authors King’s Daughters of Iowa, King’s Daughters of Iowa. Circle No. One (Oskaloosa)
Publisher: Hedge-Wilson Co., 1905
(Google book LINK pg. 113)
Waffles, Southern Style.
Mix and sift one and three-fourths cupfuls of flour, three teaspoonfuls of baking powder and one-half teaspoonful of salt, add gradually one cupful of milk, the yolks of two eggs well beaten, one tablespoonful of melted butter and the white of two eggs beaten stiff.
Cook on a greased hot waffle iron and serve at once with maple syrup.
A waffle iron should fit closely on the range, be well heated on the one side, turned, heated on the other side, and thoroughly greased before the iron is filled. In filling put a tablespoonful of the batter in each compartment near the centre of the iron, cover, and the mixture will spread to just fill the iron. If sufficiently heated, it needs to be turned almost as soon as filled and covered.
Trenton Times (Trenton, New Jersey) Sep 14, 1906
Recipes For Waffles.
(By Mrs. J.M. Fine)
One-half cup of cornstarch, two cups of flour, three teaspoons of baking powder, one teaspoon of salt, three eggs, well beaten, one and one-half cups of sweet milk, three tablespoons of melted butter, one tablespoon of Karo corn syrup.
Mix to a thin batter.
Have waffle iron very hot before pouring in the batter.
Witchita Daily Times (Wichita Falls, Texas) Sep 3, 1914
Buckwheat Waffles.
2 cups buckwheat flour.
1/2 teaspoon salt.
4 teaspoons baking powder.
2 tablespoons molasses.
2 cups milk.
1 tablespoon melted fat.
2 eggs, beaten separately.
Mix and sift dry ingredients. Add molasses, milk, melted fat and eggs.
Heat waffle iron and grease well, put a tablespoon of mixture in each compartment, cover and cook, turn occasionally until crisp and brown.
Serve with syrup.
These may be cooked on a griddle if a waffle iron is not available.
Fitchburg Daily Sentinel (Fitchburg, Massachusetts) Jun 17, 1918
The chocolate nut waffles are made by sifting together 2 cups of pastry flour, 1/3 cup of sugar, 1/3 cup of ground chocolate or 3 tablespoons of cocoa, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 4 teaspoons baking powder, 1/2 teaspoon salt. Beat 2 egg yolks and add 1 1/4 cups of milk. Stir liquids into dry ingredients and add 1/2 cup melted butter. Fold in stiffly-beaten egg whites and 1/2 cup finely-chopped nuts and bake in hot waffle iron. This makes 7 or 8 large waffles.
Centralia Chronicle Advertiser (Centralia, Washington) Apr 24, 1936
YesterYear Once More 