What I find most intriguing about old cookbooks is how unspecific their recipes are.

Very unlike what we have available to us today- no longer do you see a “pinch” of this or a “dash” of that. We have everything perfectly measured out for us, in clear step-by-step form, so as to ensure that our time is not wasted and we achieve perfection every time.

Well…almost every time, right? 😉

Recently, I decoded an early 20th century Perfection Waffles recipe. I’d never before made waffles using sour cream, so I was eager to try something new. And they were delicious! I must say, however, you want to eat these as soon as they come off the iron. That is when they are at their best, with their delectable crispy surface.

Ingredients:

• 1 cup flour
• 1 Tablespoon sugar
• 1 Tablespoon corn starch
• pinch of salt, optional
• 1 cup sour cream
• 1/2 cup cream {or milk if no cream is on hand}
• 1 egg, separated, with yolk and white beaten separately
• 1/4 teaspoon. baking soda, dissolved in 1 Tbs. sour cream

Directions:

In a medium bowl, stir together the flour, sugar, corn starch, salt, and sour cream {mixture will be thick}.

Then add the cream {or milk}. Next stir in your beaten egg yolk before adding the baking soda {which you’d dissolved in the sour cream}. Finally, gently add in your egg white.

Spoon onto hot griddle. Serve immediately with warm syrup and fresh fruit {we used Raspberry Syrup and wild blueberries– yum!}.

Makes {9} 1/4 cup servings, or 4-inch square waffles.

{Click here for Printable Version}

Shared at:

HomeAcre Hop #96