Wafers, Flemish

Ingredients

• four ounces of flour
• a pinch of salt
• a quarter of a pint of lukewarm milk
• a table-spoonful of fresh yeast
• a quarter of a pound of fresh butter
• the yolks of three eggs

Method

1. 1

   Rub a large lump of sugar upon the rind of half a fresh lemon till the yellow part is taken off, then crush it to powder.

2. 2

   Put four ounces of flour into a bowl, mix with it a pinch of salt and the flavoured sugar, and add gradually a quarter of a pint of lukewarm milk and a tablespoonful of fresh yeast.

3. 3

   Work the mixture to a soft dough, cover it, and put it on the hearth to rise.

4. 4

   Work in a quarter of a pound of fresh butter beaten to cream, the yolks of three eggs well-beaten, and, lastly, the well-whisked whites of the eggs.

5. 5

   Let the dough rise till it is double its original size.

6. 6

   Bake the wafers in the usual way.

7. 7

   Put them while hot upon a dish, and sift powdered white sugar thickly over them.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2234. The excerpt below is the record exactly as published.

Wafers, Flemish.— Rub a large lump of sugar upon the rind of half a fresh lemon till the yellow part is taken off, then crush it to powder. Put four ormces of flour into a bowl, mix with it a pinch of salt and the flavoured sugar, and add gradually a quarter of a pint of lukewami milk and a table-spoonful of fresh yeast. Work the mixture to a soft dough, cover it, and put it on the hearth to rise. Work in a quarter of a pound of fresh butter beaten to cream, the yolks of three eggs

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