Russian Waffles

Ingredients

• a quarter of a pound of butter
• the beaten yolks of eight eggs
• about half a pint of water
• a tablespoonful of whipped cream
• some sifted flour very gradually

Method

1. 1

   Melt the butter until soft but not running.

2. 2

   Stir into the beaten yolks of eggs, adding sifted flour gradually.

3. 3

   Mix in melted yeast with water and let rise for half an hour.

4. 4

   Stir in whisked egg whites and whipped cream, then pour into waffle irons to bake.

5. 5

   Serve hot with caster sugar and apricot preserve.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 29. The excerpt below is the record exactly as published.

Russian Waffles Melt a quarter of a pound of butter, and when it is quite soft but not running stir into the beaten yolks of eight eggs, also some sifted flour very gradually — ^a little at a time. Have ready some yeast melted in about half a pint of vv^ater and pour it into the mixture, and leave it to rise for half an hour in a warm place. Afterwards stir in the whisked whites of six eggs and a tablespoonful of whipped cream

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