Cream Waffles

Name: Cream Waffles
Ingredients: 12 ounces butter; 10 whole eggs; 6 yolks of eggs; 3 ounces of sugar; 1 1/2 lbs. flour; 1 pint of whipped cream; 6 whites of eggs

From Gancel's culinary encyclopedia of modern cooking, 1920

Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 192. The excerpt below is the record exactly as published.

Cream Waffles Beat 12 ounces butter w. 10 whole and 6 yolks ot eggs, add 3 ounces of sugar, flavor and add iy2 lbs. flour. Into this mix slowly 1 pint of whipped cream and 6 whites of eggs

Cook this with the app: pantry check, scaling, and the assistant.