Waffles

Ingredients

• a tea-cupful of fresh butter
• three cupfuls of sugar
• a pinch of salt
• half a nutmeg grated
• a few drops of essence of lemon
• three well-beaten eggs
• half a teaspoonful of saleratus
• a teaspoonful of milk
• as much flour as will make a thick batter

Method

1. 1

   Take a tea-cupful of fresh butter, put it into a large bowl, and beat it to cream.

2. 2

   Add three cupfuls of sugar, a pinch of salt, half a nutmeg grated, a few drops of essence of lemon, three well-beaten eggs, half a teaspoonful of saleratus dissolved in a teaspoonful of milk, and as much flour as will make a thick batter.

3. 3

   Beat the mixture thoroughly.

4. 4

   Heat the waffle-iron, rub it over with butter, and put into it one or two large spoonfuls of the mixture.

5. 5

   Be careful to leave room for rising; close it, and put it over hot coals.

6. 6

   Let it remain for six or eight minutes, then turn it over, and leave it a few minutes longer: if on opening it the cake is nicely browned, and will leave the iron easily it is done enough.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

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.

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 well- beaten, and, lastly, the well-whisked whites of the eggs. Let the dough rise till it is double its original size. Bake the wafers in the usual way. Put them while hot upon a dish, and sift powdered white sugar thickly over them. Time to cook the wafers, three or four minutes. Wafers, Fruit, for Dessert. — Take any kind of ripe well-flavom-ed fruit. Put it intO' an earthen jar, cover closely, and set it in a pan of boiling water. Keep the water boiUng- quickly round it tiU the juice flows freely from the fruit. Strain it through a jelly-bag, and with each pint of filtered juice mix a pound of powdered white sugar and the white of an egg. Beat the mixture till it forms a stiff paste. Spread it in a thin layer upon buttered paper, and bake in a gentle oven till it is di-y enough to leave the paper. Turn it upside down, and put it again in the oven until it is perfectly dry. Stamp it in shapes, and place these between sheets of white paper in layers in a tin box. Wafers, Geneva. — Beat three ounces of fresh butter to cream. Add two heaped table- spoonfuls of jiowdered sugar, two well-whisked eggs, and, very gradually, thi-ec ounces of dried flour. Beat the batter till it is smooth. Butter a baking-sheet, and drop on it at regular in- tervals a tea-spoonful of the mixture. Bake the wafers in a gentle oven. A\'Tien they are set, but still quite soft, take them out, and turn them to the shaj^e of horns. Put a little piece of bread into the wide end to keep them in shape, and let them remain in the oven till crisp. When they are cold, take out the bread, and just before serA-ing the wafers fill them with jam and whipped cream. Sufficient for a moderate-sized dish. Probable cost, Is. Time, altogether, about twenty minutes. Wafers, lee. — Mix together half a pound of flour and lialf a j^ound of i:)Owdered sugar. Add thr(M' wcll-lieaten eggs and a few drops of essence of vanilla, and beat the mixture till it is quite smooth. Melt half a pound of fresh butter, work this into the batter, and boat it again. Add very gradually a quart of milk. Let the batter remain untouched for an hour, and bake the wafers in the usual way. Wafers with Jelly. — Beat a quarter of a pound of fresh butter to cream. Add half a pound of powdered sugar, two eggs well beaten, a quarter of a pint of milk, a table-spoonful of brandy, a table-spoonful of orange-flower water, half a nutmeg grated, half a tea- spoonful of powdered cinnamon, a quarter of a tea- spoonful of saleratus dissolved in a little hot water, and as much flour as will make a very thick smooth batter. Beat the mixture well. Butter a large baking-sheet, and spread the batter upon it in a layer not more than an eighth of an inch thick. Bake in a moderately- heated oven till it is set. Cut it in halves; spread a little jelly upon one half, and lay the other half upon it. When cold, cut it into fingers with a sharp knife. Pile thesa in a glass dish, and scrs^e. Time to bake the batter. WAF ( 1099 ) WAL about a quarter of an hour. Probable cost, exclusive of the jelly, Is. 2d. Sufficient for a good-sized dish. WaflB.es. — Take a tea-cupful of fresh butter, put it into a large bowl, and beat it to cream. Add three cupfuls of sugar, a pinch of salt, half a nutmeg grated, a few drops of essence of lemon, thi-ee well-ljeaten eggs, half a tea- spoonful of saleratus dissolved in a tea-spoonful of milk, and as much flour as will make a thick batter. Beat the mixture thoroughly. Heat the waffle-iron, rub it over with butter, and put into it one or two large spoonfuls of the mix- ture. Be careful to leave room for rising ; close it, and put it over hot coals. Let it re- main for six or eight minutes, then turn it over, and leave it a few minutes longer : if on opening it the cake is nicely browned, and ■will leave the iron easilj^ it is done enough. Probable cost, Is. 6d. for this quantity. Waffles

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