Waffles

Ingredients

• 4 ounces powdered sugar
• 16 eggs
• 1 qt. milk
• 2 lbs. flour
• 12 ounces melted butter
• a pinch of salt
• two heaping teaspoonfuls of baking powder

Method

1. 1

   Beat powdered sugar with eggs, add milk and mix in flour to obtain a smooth paste.

2. 2

   Beat in melted butter, salt, and baking powder.

3. 3

   Bake in hot, well-greased waffle iron.

Nutrition per serving

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 192. The excerpt below is the record exactly as published.

Waffles i ■ ■ • ■ ' ' • 1 y ' ; * •• • Beat 4 ounces powdered sugar well w. 16 eggs ,add 1 qt. milk and mix 2 lbs. and 4 ounces flour into this to obtain a smooth paste, free from lumps, beat then 12 ounces of melted butter, a pinch of salt, mace or lemon flavor well into the butter and mix two heaping teaspoonfuls of baking powder to the whole prepara¬ tion. Bake in hot well greased waffle iron. Cream Waffles Beat 12 ounces butter w. 10 whole and 6 yolks ot eggs, add 3 ounces of sugar, flavor and add iy2 lbs. flour. Into this mix slowly 1 pint of whipped cream and 6 whites of eggs beaten to a stiff froth. French Waffles 6 ounces sugar, 1 lb. flour and little salt. Put in a bowl and make a hollow in center. Beat 14 yolks of eggs w. milk well and make a smooth batter w. the flour. Add cup brandy and 1 ounce melted butter

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