FRENCH WAFFLES

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

nine table-spoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
one pint of milk ↝ Milk, NFS [Milk, reduced fat]
three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two ounces of melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
quarter of a pound of sugar ↝ Sugar, NFS [Sugars and honey]
one tea-spoonful of baking-powder ↝ Baobab powder [Fruits and Fruit Juices]
white sugar ↝ Sugar, white, confectioner's, powdered [Sugars and honey]

Instructions (4)

Make a batter of nine table-spoonfuls of flour, in one pint of milk, rubbed smoothly with the back of a wooden spoon.
Switch up three eggs, and pour into the batter two ounces of melted butter, quarter of a pound of sugar, one tea-spoonful of baking-powder.
Grease waffle irons, and bake over a clear fire.
Sift over with white sugar, and serve hot.

Original Text

FRENCH WAFFLES.

Make a batter of nine table-spoonfuls of flour, in one pint of milk, rubbed smoothly with the back of a wooden spoon; switch up three eggs, and pour into the batter two ounces of melted butter, quarter of a pound of sugar, one tea-spoonful of baking-powder; grease waffle irons, and bake over a clear fire; sift over with white sugar, and serve hot.

Notes

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