Prep 12 mins
Cook 10 mins
I have no idea who Oscar was, but this recipe was typed up and inserted into the back of a 1924 cookbook I recently bought. new addition: I did finally test this recipe. I made a couple of substitutions though: buttermilk and a lower carb baking mix consisting of 1/3 each whole wheat, white, and soy flour. This recipe created a light and crisp waffle even with a mix that tends to create a heavier bread mixture. Oscar was on the ball! These waffles were wonderful.
- 1 3⁄4 cups thick sour milk
- 3 eggs
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1⁄2 cup oil
- Separate the eggs and beat the egg whites until stiff. Beat the egg yolks separately.
- Mix and sift dry ingredients, add well-beaten egg yolks, milk, and oil. Mix well. Then carefully fold in the beaten egg whites.
- Bake in a hot waffle iron as usual.
- The original recipe, which was stuck into a camping cookbook actually said, "heat iron ten minutes" but I assume, given the age of the cookbook, that instruction was for an old stovetop model.
- The unknown author also indicated butter could be substituted for the oil. I would assume that buttermilk would be an alternative to sour milk.