Yesterday I talked about the 1942 movie I Married a Witch and mentioned that I made waffles to go with which is what today’s post is going to be about. Waffles you ask….Why waffles? Well there is a short and a long answer to that question. The quick answer is because there is a scene in the movie where Jennifer (the witch) eats waffles for the first time and ends up eating ALL the waffles. The long answer is that originally this was not what I was going to post about. I did make the waffles but I also made these mini chocolate tarts from a 1947 newspaper article that was featured for Halloween. When I first made them the filling absolutely did not set. So I tried again and it still didn’t work. So all last week I tried to get this filling to work but I never could using the techniques of the recipe. I still do like the idea so I will just work on a different chocolate filling for next Halloween.
Anyways so this is how we came to sharing the recipe for the waffles. I was also hesitant on posting a waffle recipe as I am working on a waffle post that will happen in the near future. Though I think I can talk about this recipe with out compromising that post. I researched waffle recipes in all my cookbooks from the 1940s and the overwhelming majority of recipes used the technique of separating the the egg yolks and whites and whipping the whites into soft peaks. This results in a soft and fluffy waffle. The recipe I used and will be sharing is from the 1945 Ida Bailey Allen’s Time Saving Cook Book but most of the recipes you find from this time period are very similar. The only thing I added to the recipe was a little vanilla because why not.
This has nothing to do with anything I wrote really but one of my favorite things about this Ida Bailey Allen cookbook is the illustrations of this 1940s black haired women. I think this is really the reason why I picked this recipe over all the rest! Also if you are curious about the tarts, I might post I picture tomorrow of them on my Instagram (@quaintcooking) if you want to see how cute they looked. Shame about the filling though…..
A waffle batter recipe from 1945 that makes soft and fluffy waffles.
- 1 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 1/3 cup melted butter
- Waffle toppings: butter, syrup, jam, confectioners sugar, whipped cream or berries to suggest a few!
- Heat waffle iron according to your manufacturer’s directions.
- Sift together the flour, baking powder and salt into a mixing bowl.
- Separate the egg yolks from the egg whites into two different bowls.
- To the egg yolks, beat together with the milk and the vanilla. Then add to the flour mixture with the melted butter. Mix until combined. Don’t worry about it being lumpy.
- Whipped the egg whites into stiff peaks and gently fold into the batter until the egg whites are just incorporated.
- Pour batter into your waffle iron and cook according to your particular waffle iron. It will usually take about two to five minutes depending on your waffle iron.
- Once cooked, carefully remove from the waffle iron and top with toppings of choice.
- I have a belgian waffle maker and was only able to get two and a half waffles out of this batter. If you have a mini one that is super trendy right now or one that makes the thinner American style, you will be able to get more waffle for this batter.
- Don’t worry if they don’t come out perfect looking. They will still taste great!
- As I mentioned in the recipe, follow your manufacturer’s instructions to cook the waffles as every waffle iron is a little different.