Apple Cinnamon Waffles

Apple Cinnamon Waffles

A Recipe from WAFFLES how to make ’em and take ’em (1938)

About the Recipe

Waffles are a special treat in my house. In a year, we’re lucky if we do waffles once. With this recipe – that might change.

As recipes go, this one is a little bit more complicated than perhaps we’re used to for breakfast. That said, it’s definitely worth the work. The end result is a light, fluffy, slightly sweet waffle. It has a great rise to it and was full of lovely air bubbles throughout.

Take the note about it taking a little bit longer to cook. The apples add moisture, which means that you’ll see a ton of steam coming from your iron (don’t be nervous when you see it) but it also means that it takes a bit longer to cook. But trust me on this – it’s worth the wait.

About the Book

This is another treasure from the giant box from my cousins. Produced in 1938 by the Manning-Bowman Company (a purveyor of fine waffle irons), this book has 24 waffle recipes, and a dozen or so games that you can play with friends. This is clearly marketed toward more wealthy members of society, as the average waffle iron advertised is $9 – $160 in 2020! I guess if it’s 1938 and you’ve got money, there’s not much more to do than eat waffles and play games!

Rather than go farther this time around, I’m going to let this book speak for itself…

The Recipe!

Ingredients:

1 1/2 cups flour
1/2 t salt
1 t cinnamon
1 t sugar
2 t baking powder
2 eggs
1 cup milk
2 cups diced apple
4 T melted shortening

Directions:

Mix and sift the dry ingredients. Beat yolks of eggs until light and add milk. Combine the mixtures, beating until smooth, and add the finely diced apple. Add shortening and then fold in whites of eggs which have been beaten until stiff. Serve with butter and brown sugar.

Note: It is necessary to bake these waffles a little longer than other waffles.

 

Potato Pancakes No. 2

Potato Pancakes No. 2

A Recipe from Tempting Kosher Dishes from the B. Manichewitz Co. (1930)

About the Recipe

It’s wintertime holiday season, which means it’s time for some latkes! And who better to give Becky and I a perfect latke recipe, than the Manichewitz Company? This is a basic, excellent recipe and hit the latke craving spot just right. Since it’s not Passover, we subbed in flour for the matzoh meal which worked just fine. We also splurged a little bit and fried it up in schmaltz, and I’m not going to lie – it’s divine!

Pro tip: To keep your oil / fat from going wonky and getting brown and burnt, stick a mini carrot or part of a full carrot in your pan. It sounds odd, but it really does keep everything tasting great.

For more recipes from my Weekend at Becky’s click here!

About the book

This book is cool for a number of reasons. We’ll start with the book itself. This is the third edition of the 1930 book and comes with one half in English, and the other half in Yiddish. We can imagine that at that time Yiddish may have still been spoken in the home. As the unifying language of the Jewish people, it was guaranteed that whether you were a recent immigrant or first generation American, you were able to enjoy all of the recipes. (Author’s Note: an earlier version of this blog incorrectly described the language as Hebrew.)

Now the history of this particular book. It belonged originally to Becky’s namesake – the original Rebecca, and her great-grandmother on her mother’s side. She was born in 1891 in Poland, and lived in Brooklyn according to her naturalization record, dated April 18th, 1939 on Ancestry. It’s just so cool that this book has made it 2 generations down the line.

About the glassware

It’s only fitting that a family book should have its recipe plated on a family plate. This plain, lovely white dish came from Becky’s Dassie (grandma), and was passed down to enjoy in her kitchen. We don’t know much about it, but it’s pretty and it does an outstanding job as a latke platter.

The Recipe!

Ingredients:

5 or 6 grated raw potatoes (about 3 cups)
1 grated onion
2 eggs
3/4 cup Manischewitz’s Matzo Meal
1 T salt
1/2 t pepper

Directions:

Drain off most of the liquid from the grated potatoes, then mix them with the other ingredients. Drop by tablespoonfuls into deep fat heated to 375*. Fry until golden brown. Makes 10-12 pancakes.

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