Waffeln (Waffles)
From Bread, cakes, and biscuits, 1902
For a more delicate version, use cream instead of milk or add liqueur.
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 113. The excerpt below is the record exactly as published.
fib. each of fresh butter (warmed and liquefied), caster sugar, and sifted and warmed flour, a good grate of lemon peel, and three spoonfuls of orangeflower water, and work this all to a smooth batter with sufficient new milk
Cook this with the app: pantry check, scaling, and the assistant.