Zimmet-Waffeln
From National viands à la mode, 1895
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 16. The excerpt below is the record exactly as published.
Zimmet-Waffeln Cream half a pound of fresh butter ; beat up four eggs and beat into the butter, and flavour with one ounce of cinnamon and a tablespoonful of D Z 36 NATIONAL VIANDS Maraschino ; then add one pound of fine flour
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