Waffles

Ingredients

• flour
• milk
• eggs
• sugar
• baking powder

Method

1. 1

   Mix the ingredients and bake in waffle irons until golden brown.

Nutrition per serving

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 254. The excerpt below is the record exactly as published.

sugar, to sixteen or even twenty ; these doughs, rich in eggs, are not suited for large cakes, but more for small preparations like ladies’ fingers. Such fancy preparations as a Savoy cake in the shape of a sioan, which is plumed with beaten cream, or that in the shape of a ham, which is painted and glaced, provided with a knuckle of chocolate, and underlaid with a macedoine of fruit in jelly (attractive ornaments for a supper-table intended for the amusement of young people) — such require a consistent dough with the minimum of eggs necessary for its constitution. In most biscuit cakes the rising or porosity is produced by the admixture of whipped white of egg; but to one very rich variety, containing upon half a pound of starch and a pound of sugar the whites of ten eggs and the yolks of twenty, half a drachm of powdered hartshorn salt (car- bonate of ammonia) is also added, which in raising the cake evaporates and disappears. In Plum Cake the rich floury basis of cake almost dis- appears, or is overtoned entirely by the addition of a largo amount of raisins, both sultanas and muscatels stoned, currants, dried cherries, pounded almozids, minced mixed candied peel, and spices. The body of the cake is thus SCOTCH BREAD, RUSKS 403 made for the English wedding or bride’s cake ; but there is added to it an outer incrustation, consisting of so-called glace, or glacing, and icing, together with external decora- tions, and a thick layer sometimes between the glacing and the cake of almond and sugar paste. Scotch Bread is a cake of flour, butter, sugar, eggs, spices, and lemon, etc., zest, mixed by stirring, and baked in flat tins not exceeding 2 inches in depth ; it is used in several parts of Scotland at breakfast, luncheon, etc., and for occa- sional refreshment. The English Poicnd Cake is closely related to it. Caraioay-seed Cake, frequently called Seed Cake merely, is a genuine English invention, and a most excellent prepara- tion. It consists of a fermented dough with milk, whole eggs, yolks, fruit-sugar or honey, and fused butter, sugar and flour ; the caraway-seed may be placed on the top of the cake, if it be flat and thin, or incorporated with it, if it be baked in a high mould like ratan cake ; the caraway- seed should be steeped in water for some time before being- put into the dough. Brussels Biscuits, or Bicsks, Germ. Zioiehack, are real biscuits, inasmuch as their paste is first baked in the shape of a loaf, and subsequently cut and grilled for preservation, by which process they become rusks. Eusks are defined by Johnson as a kind of ship’s provisions, but the product of this reference represents a more delicate variety of cake. In most German towns they can be bought of bakers, confectioners, and specialists under the name of Zwieback, being the literal German for ‘biscuit’; but they may not be asked for under the name of ‘ biscuits,’ as the German bakers and public apply this word to cakes made of sponge-cake or Savoy dough. Variations consist in the omission of the eggs ; the plainer product is intended for immediate consumption when it leaves the oven ; others are baked as buns, cut and covered with jam, 404 THE SPIRIT OF COOKERY sugar, aud ornamented outside, fit for the confectioner’s show-window. Waffles

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