Waffles (a German recipe)

Ingredients

• one pound and a half of flour
• twelve eggs
• nearly a pint of milk
• two handfuls of pounded almonds
• a little grated nutmeg
• a few grains of salt
• four or five spoonfuls of yeast
• the same quantity of clarified butter
• the whites of the eggs beaten to snow

Method

1. 1

   Mix and beat well together, then leave the mixture for two hours before proceeding further.

2. 2

   Have ready the waffle-iron, heat it in the fire, and rub it over with butter; pour into it a ladleful of the batter, and bake of a fine yellow.

3. 3

   The iron must be buttered each time before any batter is poured in.

4. 4

   Strew pounded sugar and cinnamon over the waffles after they are done.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2236. The excerpt below is the record exactly as published.

the whites of the eggs beaten to snow. Butter the waffle-iron each time before filling it, and heat it before using. \Yhen baked strew sifted sugar over the waffles. This quantity will make twenty-four wdffles. Waffles (a German recipe). — Mix one pound and a half of flour -with the same quan- tity of clarified butter, add twelve eggs one by one, then a little grated nutmeg, a few grains of salt, two handfuls of poimded almonds with a few bitter ones among them, four or five spoonfuls of yeast, nearly a pint of milk

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