Waffles – 1967

A Pinch of Salt: Cookbook from Colonial Newtown
Compiled by Shirley V. Peterson
Recipe by Gingy Heyler

Adapted Recipe by @But.First.Dessert (Instagram)

Ingredients:

2 cups flour
4 tsp. baking powder
1 tsp. salt
1 tsp. sugar
2 eggs, separated
¾ cup milk
¾ cup water
½ cup vegetable oil

Directions:

  1. Preheat waffle iron.
  2. In a medium bowl, use an electric mixer to beat egg whites until stiff peaks form. Set aside.
  3. In a separate large bowl, whisk together flour, baking powder, salt, and sugar until well combined.
  4. Add in egg yolks, milk, water, and vegetable oil and mix well.*
  5. Using a spatula, fold in the egg whites until just incorporated.
  6. Pour into waffle iron and cook according to the manufacturer’s directions.
  7. Serve immediately. Top with syrup, whipped cream, fruit, or whatever other toppings you would like!

*If you want to add flavoring, chocolate chips, or other mix-ins add to mix when you add liquid ingredients

Original Recipe:

2 eggs, separated
3/4 cup milk
3/4 cup water
1/2 cup salad oil

Into sifter, put 2 cups flour, 4 tsp. baking powder, 1 tsp. salt and 1tsp. sugar. Add this to above liquids. Add egg yolks. Fold in whites that have been beaten stiffly. Bake on a hot waffle iron. This batter will keep in the refrigerator overnight or longer.

 

 

More recipes from our archives.

ROLLO'S FACTS

“Lucy” the horse was part of the work crew that built both Fonthill and the Mercer Museum. She hoisted the loads of mixed concrete up to workers.
Rollo's Fact 5

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