Russian Waffles. (No yeast.)

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)
Waffle batter
Topping
Custard for pudding
Instructions (11)
  1. Cream 1/2 lb. of butter with a spoon.
  2. Add 4 egg yolks, a spoonful of vanilla-flavoured sugar, and 2 spoonfuls of flour.
  3. Whip the egg whites.
  4. Add 1/2 pt. of whipped cream to the egg whites and whip all together.
  5. Combine the butter mixture with the whipped egg white mixture.
  6. Cook on waffle tongs.
  7. Serve hot and crisp on a napkin, with powdered sugar over all.
For a pudding next day
  1. Cut waffles in half or slice any waffles that are over.
  2. Put the waffles in a mould.
  3. Fill the mould with a custard made from 3 eggs and 1 pt. of milk.
  4. Steam for 1/2 hour.
Original Text
Russian Waffles. (No yeast.) This is the batter to cook on the waffle tongs: ½ lb. of butter worked to a cream with a spoon, 4 yolks of eggs, a spoonful of vanilla-flavoured sugar, 2 spoonfuls of flour. Whip the whites, add ½ pt. of whipped cream, and whip all in together. Cook on waffle tongs, serve hot and crisp on napkin, powdered sugar over all. For a pudding next day merely cut in half, or slice any waffles that are over and put them in a mould, filling the mould up with a custard of 3 eggs to 1 pt. of milk, and steam ½ hour. (See also George IV. Pudding, under Sweet Puddings.)
Notes
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