Gauffres

Ingredients

• half a pound of butter
• six yolks of eggs
• three tablespoonfuls of flour
• half a pint of double cream
• the six whites of eggs
• a little pounded cinnamon
• fine sugar

Method

1. 1

   Beat butter until creamy, add yolks one by one, then flour and sugar.

2. 2

   Fold in whipped cream and egg whites.

3. 3

   Bake in hot gauffre irons and sprinkle with cinnamon and sugar before serving.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 222. The excerpt below is the record exactly as published.

Gauffres. Put into a warm basin half a pound of butter, and beat it with a wooden spoon till it becomes like thick cream ; mix six yolks of eggs, one by one, beating them well, and add three tablespoonfuls of flour, with a little sugar rubbed on a lemon ; take half a pint of double cream well beaten up ; also whip the six whites of eggs very firm, and mix all together very lightly. Make the gauffre irons hot on both sides, pour in a little clarified butter for the first baking, bake the gauffres quickly, serve them as hot as possible, and at the last moment throw over them a little pounded cinnamon, mixed with fine sugar

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