Gaufres
From Allied cookery, 1916
These are delicious but require proper irons.
Presented as published in 1916. 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 Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 31. The excerpt below is the record exactly as published.
GAUFRES J/2 lb. flour, }{ lb. sugar, a little salt, }4 lb. butter, 2 whole eggs, i yolk, i teaspoonful brandy, I teaspoonful warm water, ^ pint milk
Cook this with the app: pantry check, scaling, and the assistant.