Danish Waffles

Ingredients

• 1 pound butter
• ½ pound sugar
• yolks of 6 eggs
• 1 pound of flour
• 1 quart of warm milk
• the whites, beaten stiff

Method

1. 1

   Beat butter with sugar, add yolks, flour, warm milk, and beaten whites.

2. 2

   Bake in a waffle iron and dust with sugar when serving, with jam or preserves.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 64. The excerpt below is the record exactly as published.

DANISH WAFFLES. Beat I pound butter until creamy with j^ pound sugar, add yolks of 6 eggs, i pound of flour, i quart of warm milk, and the whites, beaten sdflF. Bake in a waflie iron and dust each with sugar, when serving, with jam or preserves. This can be made in half the recipe, as this amount makes 24. NORMANDY CUTLETS. (A convent recipe.) Dip 4 thick slices of stale bread in suflicient custard to moisten, dip in crumbs, and fry in butter. Serve with baked apples and a sauce of sugar, water, cider, and cinnamon, cooked until it is thick and poured over. Put a little currant or plum jam on each apple. GERMAN KONGLAUFFE. Beat 10 ounces of butter with % pound sugar, which has mixed with the zest of a lemon and a 194 With a Saucepan over the Sea little nutmeg. Add 4 ounces of flour and 2 eggs, well beaten. Work these well together, add ^ pound more flour, 2 whole eggs, and the yolks of 4 one by one. Add finally ji ounce of yeast, dissolved in j4 cup of milk. Butter a mould, line it with chopped nuts, and pour in and bake i ^ hours. Turn out, serve in slices, with cream sauce or melted jam. IMPERIALS. (English Tea Cakes.) Beat 6 ounces of butter to a cream, add i pound of flour and 8 ounces of sugar, then 2 ounces of candied peel, chopped fine, the zest of a lemon, j4 pound currants, and 4 beaten eggs. Drop in balls on a tin and bake until brown. IMPERIAL SCHMARN. (German pancakes.) Whisk the yolks of 5 eggs with i pint of cream, or rich milk, and beat the whites very stiff. Add to the yolks and cream 4 ounces of flour and i tablespoonful of sugar, i ounce of raisins, and i ounce of chopped almonds. Then add the beaten whites, stir and fry on a griddle with 2 ounces of butter, either whole or in 3 parts. Let it brown ; when light, sift it with sugar and serve with pre- serves or hot vanilla or wine sauce. 19s With a Saucepan over the Sea SWISS ROLL OR BAKED PANCAKE. Mix ^ pound powdered sugar with the yolks of 4 eggs, beaten light, add }i pound of flour and the whites, beaten stif

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