JFK Waffles

This recipe was given by John F. Kennedy for Kings in the Kitchen, by
Gertrude Booth, 1961. This typical 1950s recipe is nearly identical to the
way
Daisy
Mason Carlton Tirey made her waffles between 1910 and 1960.

10 min. preparation, 10 min. cooking, for 4 (makes 8 waffles) (requires a
waffle iron).

8 Tbsp butter (1 stick)
1 Tbsp sugar
1 tsp salt
2 egg yolks
1 scant cup milk or buttermilk
1 heaping cup sifted flour
2 stiffly beaten egg whites
4 tsp baking powder
1 Tbsp sugar and cinnamon mixture (optional)

Cream sugar and butter, then add egg yolks and beat Add salt, then
alternately add flour and milk while stirring (Lynn Carlton added sugar
and cinnamon as well) Fold in egg whites and baking powder An aerosol
spray cooking oil works great. Spray a very light coating of oil on both
top and bottom of waffle iron and bake about 2 min. each The first waffle
is nearly always ruined and will often require the use of a fork to remove
from the iron. Subsequent waffles will be more perfect and easier to
remove. Serve with butter and syrup, a variety of jams, honey, fruit, etc.
Adding fruit and whipped cream makes a Belgian waffle. Kids often like
chocolate chips, coconut, etc.

Lynn and Rick's Food Page Carlton Genealogy Heritage Recipe
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