Gauffres, Flemish (another way)

Ingredients

• one ounce of yeast
• half a pint of new milk
• twelve ounces of flour
• six ounces of butter
• half an ounce of powdered sugar
• the rind of two oranges
• two well-beaten eggs
• a little salt
• the yolks of four eggs
• the whites whisked to a firm froth

Method

1. 1

   Dissolve yeast in milk, mix with flour to make a soft dough, and let it rise.

2. 2

   Melt butter and mix with sugar, orange rind, eggs, and salt.

3. 3

   Combine with the risen dough, add whipped cream and beaten egg whites.

4. 4

   Bake in gauffre-irons until golden.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 585. The excerpt below is the record exactly as published.

Gauffres, Flemish, (another way). — Dis- solve one oimce of yeast in half a pint of new milk ; mix twelve ounces of flour with the milk, and make it into a soft dough, which put to rise near the fire. Melt six ounces of butter ; add to it half an ounce of powdered sugar, the rind of two oranges rubbed off on some more sugar, which should also be poimded, two well-beaten eggs, and a little salt. When the sponge has risen to double its original quantity, mix the above ingredients well with it, adding half a pint of whipped cream, the yolks of four eggs, and the whites whisked to a firm froth. Mix the whites lightly with the batter, and cover again to rise. When ready, smear the gauifre-irons with clarified butter, fill with a spoon, and bake a bright yellow colour. Turn the gaulfre-irons that the batter may run into the other side, and set them over a charcoal tire. Let them be removed from the irons when done, trimmed, and then set in the oven or before a tire. Shake lemon, orange, or vanilla sugar over, and serve on a napkin. Ureat care must he taken to prevent the gauifres from getting too brown. Probable cost, 2s. 3d. for this quantity. Gelatine Jelly. — Where economy is a consideration, as it is in the majority of homes, pretty and palatable dishes may be made from gelatine. The objection to the use of this article is that it often imparts a gluey taste to the jelly, the only remedy for which is that care should be taken to obtain as good a quality of gelatine as possible, and not to use a larger quantity than is necessary for the timmess of the dish. Soak the gelatine in water until it swells ; this will be in about an hour. Dis- solve it in a little boiling water for a few minutes, add wine, lemon-juice, sugar, and flavouring according to taste, and pour into a damp mould. Keep it in a cool place until firmly set. If very stiff, it may be turned out more easily if dipped in boiling water for a moment. Probable cost, 6d. per quart packet. Gelatine Jelly (another way). — Soak. one ounce of gelat

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