Here, 'sweet milk' distinguishes ordinary unfermented milk from sour milk; it does not tell you to add sugar. Separated eggs give the recipe its final gentle folding step.
Ingredients from the selected recipe
- 1½ cups flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 egg yolks, beaten
- 1½ tablespoons melted butter
- 2 egg whites, stiffly beaten
Method
- Mix and sift the dry ingredients.
- Add milk gradually, then stir in the beaten egg yolks.
- Add melted butter and fold in stiffly beaten egg whites.
- Cook on a hot, well-greased waffle iron.
Modern reading and kitchen notes
Follow your waffle iron's instructions for preheating, filling, and safe handling. The edition gives no number of waffles or cooking duration. Cook the batter fully and do not taste it raw. Keep grease compatible with the appliance rather than assuming an old iron and a modern nonstick model are identical.
Before you begin
Read the complete method and prepare suitable equipment before mixing. Keep any adaptation separate from the source instructions. Missing yields, pan sizes, or times are not silently filled with invented values. Use current food-safety guidance rather than assuming every historical kitchen habit is appropriate today.
Source and safety references
The edition names Nell B. Nichols’s The Farm Cook and Rule Book (1923). Its source and restoration notes are included in the complete book. This preview does not provide the paid PDF or any additional book recipes.
FDA: Handling Flour Safely · FoodSafety.gov: Safe Minimum Internal Temperatures · USDA: Leftovers and Food Safety