A reader once contacted me, asking “why there were so many recipes labeled with Maryland?” She included an example in her email – a recipe for “Maryland Cream Waffles.”
I hadn’t heard of Maryland Cream Waffles before, so I went to my database. The first thing I found was a recipe in Mrs. B. C. Howard’s “Fifty Years in a Maryland Kitchen,” for “Cream Waffles (Made In A Moment).”
In Howard’s recipe, saleratus interacts with soured cream for leavening while egg whites are beaten separately for additional air in the waffles.
Later recipes swap out baking powder for the saleratus and often use fresh cream or milk, but the formula didn’t change much, even as it was printed and reprinted in newspapers from the 1910s through the 1990s.
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