A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Waffle-irons should be put on to heat an hour in advance, that they may be in the proper condition for baking as soon as the batter is ready. Have a brisk fire, butter the irons thoroughly, but with nicety, and bake quickly. Fill the irons only half full of batter, that the waffles may have room to rise.
Preserved exactly as written in the original source
Make one pint of Indian meal into mush in the usual way
While hot, put in a small lump of butter and a dessertspoonful of salt
Set the mush aside to cool
Meanwhile, beat separately till very light the whites and yolks of four eggs
Add the eggs to the mush, and cream in gradually one quart of wheaten flour
Add half a pint of buttermilk, or sour cream, in which has been dissolved half a teaspoonful of carbonate of soda
Bring to the consistency of thin batter by the addition of sweet milk
Waffle-irons should be put on to heat an hour in advance, that they may be in the proper condition for baking as soon as the batter is ready
Have a brisk fire, butter the irons thoroughly, but with nicety, and bake quickly
Modern guidance to help you succeed with this vintage recipe
Cooking cornmeal into mush first gelatinizes the starches, creating a tender, custardy interior while preventing grittiness. The combination of sour cream and baking soda creates an acid-base reaction that produces carbon dioxide, giving these waffles their characteristic rise and light texture. Separating and beating the eggs incorporates air and builds structure—the yolks add richness while the beaten whites contribute volume and crispness to the exterior.
The cornmeal mush can be prepared up to 1 day ahead and stored covered in the refrigerator. Bring to room temperature before proceeding with the recipe. The batter is best used immediately after mixing, as the leavening action begins once the soda and acid combine. Do not make the full batter more than 15 minutes before cooking.
Store cooled waffles in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months with parchment paper between layers. Reheat directly from frozen in a 350°F oven for 10 minutes, or toast on low setting until crisp and warmed through. Do not microwave, as this will make them soggy.
AI-generated tips from Chef Cecil's culinary database
The cornmeal mush can be prepared up to 1 day ahead and stored covered in the refrigerator. Bring to room temperature before proceeding with the recipe. The batter is best used immediately after mixing, as the leavening action begins once the soda and acid combine. Do not make the full batter more than 15 minutes before cooking.
Store cooled waffles in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months with parchment paper between layers. Reheat directly from frozen in a 350°F oven for 10 minutes, or toast on low setting until crisp and warmed through. Do not microwave, as this will make them soggy.
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Fill the irons only half full of batter, that the waffles may have room to rise
