Newport Waffles
- 1 pint Indian meal
- Butter
- 1/2 Tbsp salt
- 4 eggs, separated
- 1 quart wheaten flour
- 1/2 pint buttermilk or sour cream
- 1/2 tsp baking soda
Make the Indian meal into mush. While still hot, put in a small lump of salt and butter. Set the mush aside to cool off. Meanwhile, beat separately until very light the egg whites and egg yolks. Add the eggs to the mush and gradually cream in wheaten flour. Add the buttermilk, (or a little more)ur cream, in which has been dissolved the baking soda. Lastly, bring to the consistency of thin batter by adding sweet milk. Waffle-irons should be put on to heat an hour in advance so that they are ready for baking as soon as the batter is ready. Butter the irons thoroughly and bake quickly. Fill the irons only half full of batter so that the waffles may have room to rise up.
Submitted by Jun 13, 2009
11 min 60 min 71 min
11 min 60 min 71 min