A historical bread from Recipes from here and there (1900). Heat waffle iron well
Preserved exactly as written in the original source
To two well beaten eggs, add four cups milk, one-half teaspoon salt, two teaspoons baking powder sifted with flour enough to make smooth batter, two tablespoons butter, or Crisco.
Heat waffle iron well.
Modern guidance to help you succeed with this vintage recipe
The high milk-to-egg ratio creates a tender, cake-like waffle rather than a crispy one, typical of early 20th-century recipes. The baking powder generates carbon dioxide when mixed with the acidic milk components, creating lift and a light texture. Melted fat emulsifies into the batter, coating flour proteins to prevent toughness while ensuring even browning and easy release from the iron.
The dry ingredients (flour, baking powder, and salt) can be whisked together and stored in an airtight container for up to 1 week. However, waffle batter should be made fresh as the baking powder begins reacting immediately upon contact with liquid, and resting more than 15 minutes results in less rise.
Cooked waffles can be cooled completely on a wire rack, then stored in an airtight container or zip-top bag in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat directly from frozen in a toaster or 350°F oven for 5-7 minutes to restore crispness—avoid microwaving, which makes them soggy.
AI-generated tips from Chef Cecil's culinary database
The dry ingredients (flour, baking powder, and salt) can be whisked together and stored in an airtight container for up to 1 week. However, waffle batter should be made fresh as the baking powder begins reacting immediately upon contact with liquid, and resting more than 15 minutes results in less rise.
Cooked waffles can be cooled completely on a wire rack, then stored in an airtight container or zip-top bag in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat directly from frozen in a toaster or 350°F oven for 5-7 minutes to restore crispness—avoid microwaving, which makes them soggy.
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