Zimmet-Waffeln

Ingredients

• 1 oz. cinnamon
• 1 tablespoonful Maraschino
• 1 lb. sifted flour
• 0.5 lb. butter
• 4 eggs

Method

1. 1

   Cream butter, beat eggs, stir into butter, flavor with cinnamon and Maraschino, then stir in sifted flour.

2. 2

   Grease and heat Waffeleisen, fill with batter, and proceed as in recipe 'Waffeln.'

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 84. The excerpt below is the record exactly as published.

Zimmet-Waffeln. (Cinnamon Wafers.) I oz. cinnamon. I tables poonful Maraschino. I lb. sifted flour. Cream ^ lb. butter, beat up 4 eggs and stir into the butter, beating well. Flavour with i oz. cinnamon and I tablespoonful Maraschino. Then stir in i lb. sifted flour. Mix well. Grease and heat the special Waffel- eisen (wafer irons), and proceed as in recipe " Waflfeln." Hefen-Waffeln. (Veast Wafers.) f lb. flour. I oz. yeast. 6 oz. butter. 2 eggs. I pint milk. A little grated lemon peel. Crumble the yeast, pour half of the milk, lukewarm, over it and stir in ^ lb. of the flour. Stand on one side for at least 10 minutes to rise. Mix the remaining flour, milk, beaten-up eggs, butter and sugar and a little ao6 Gebdck : Tarten und Kucken. grated lemon peel and then add the risen yeast Knead well and stand in a warm place to rise. When well risen, fill the greased and heated Waffeleisen with spoonsful and proceed as in previous recipes. Koniggkuohen. (King Cakb.) I lb. butter. I lb. sugar. {lb. flour, lb. potato flour. \ oz. baking powder. Grated rind of a lemon. 8 eggs. \ lb. currants. 2 oz. sweet almonds. 8 bitter almonds. 2 oz. candied peel. I tablespoonfiil rum. Cream the butter, then add the sugar and yolks and stir all I hour. Next add the grated lemon peel, almonds, chopped candied peel and rum and stir in alternately the sifted flour, mixed with baking powder and the whisked whites of eggs. Stir in lightly, last of all, the currants well washed and dried, fill a long, square tin (tin-loaf shape) and bake i to i^ hour. TausencUahrkuohen. (Thousand Year Cakb.) I lb. butter. I lb. sugar. Grated rind of i lemon. I lb. currants. I lb. flour. 8 eggs. Cream the butter, stir three-fourths of the flour into it and beat for j^ hour to a froth. In another basin beat, also to a froth, the sugar and ^olks. Add the grated lemon peel and then the whites, whisked stiffly. Then mix with the beaten-up flour and butter and finally stir in lightly the well-washed and dried currants. Fill a well- buttered cake tin and bake i to i ^ hour. lb. butter, lb. sugar. 4 eggs. Stiste. 2 OZ. sweet almonds. I lb. flour. I OZ. baking powder. 4 bitter almonds. Cakes. 207 Cream the butter. Stir in the sugar and grated almonds and then alternately a beaten-up t^^ and a heaped table- spoonful of flour, mixing well. The flour should be mixed with the baking powder and then sifted. Fill a well-buttered cake tin and bake i hour. Altdeatsoher Napfkuoben. I lb. clarified butter, i^ lb. sifted flour.

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