Waffles or Gaufres for Luncheon. (Mrs. Thomas.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (12)
  1. Take 2 ozs. of butter, warmed, and beaten up into a cream in a basin.
  2. Then add 2 spoonfuls of flour and a pinch of salt.
  3. Work well with the butter till quite smooth.
  4. Add 1/2 an oz. of good German yeast (well dissolved in a little cream or milk), then add the yolks of 2 eggs.
  5. Work all together to a smooth cream and put it in a warm place to rise an hour.
  6. When it has risen, beat the 2 whites of egg to a nice light froth on a plate, mix them in and let all rise again another hour whilst the waffle tongs are getting hot to bake them.
  7. Grease the tongs well with bacon, and pour the paste on one half of the tongs, closing the other gently over it.
  8. Turn both sides so as to brown equally.
  9. Cook over a charcoal fire, and as each gaufre is cooked put it on a sieve and powder it over with castor sugar flavoured with vanilla.
  10. Eat as soon as possible.
  11. Grease the tongs or rub them with a piece of wax between the making of each gaufre.
  12. Serve them like chestnuts in pocket of a warm napkin.
Original Text
Waffles or Gaufres for Luncheon. (Mrs. Thomas.) Take 2 ozs. of butter, warmed, and beaten up into a cream in a basin. Then add 2 spoonfuls of flour and a pinch of salt. Work well with the butter till quite smooth. Add ½ an oz. of good German yeast (well dissolved in a little cream or milk), then add the yolks of 2 eggs. Work all together to a smooth cream and put it in a warm place to rise an hour. When it has risen, beat the 2 whites of egg to a nice light froth on a plate, mix them in and let all rise again another hour whilst the waffle tongs are getting hot to bake them. Grease the tongs well with bacon, and pour the paste on one half of the tongs, closing the other gently over it. Turn both sides so as to brown equally. Cook over a charcoal fire, and as each gaufre is cooked put it on a sieve and powder it over with castor sugar flavoured with vanilla. Eat as soon as possible. Grease the tongs or rub them with a piece of wax between the making of each gaufre. Serve them like chestnuts in pocket of a warm napkin.
Notes
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