Waffles made with Yeast.— Beat three
fresh eggs to a light froth ; mix with them a
pint of lukewarm milk and a large table-spoon-
ful of fresh yeast, and add half a nutmeg
grated, a piach of salt, an ounce of butter, and
as much flour as "will make a light batter. Put
this in a warm place, and let it rise for two or
three houi-s. Bake the cake in waffle-u'ons in
the usual way {see Waffles) .
Waffles made without Yeast or
Soda. — Take a pint and a quarter of flour,
and as much additional flour as will go into a
wine-glass ; mix "with it half a tea-spoonful of
salt. Dissolve two ounces of butter in a pint of
hot milk, and let the milk cool. Beat the yolks
of three eggs in a bowl, and add to them the
milk and the flour alternately. Whisk the
whites of the eggs separately to a firm froth,
and stir them lightly into the batter. Bake the
waffles immediately after the whites are put in,
and do not beat the batter after the whites are
added.
Waffles, Rice. — BoU. half a pint of rice
till soft ; put it into a bowl, and add very
gradually thi-ee-quarters of a poimd of flour,
half a tea-spoonful of salt, a pint and a quarter
of milk, and the well-beaten yolks of two eggs✪ Waffles, Rice.
Beat the mixture thoroughly. "Whisk the
whites of the eggs to a stifi froth, add them to
the batter, and beat it again. Take a small
quantity of this mixture in a cup, and pour it
backwards and forwards from a good height for
a few minutes ; then bake immediately.
Waffles, Rice (a German recipe). — Wash
half a pound of rice in warm water, drain it,
and boil in milk till it swells and becomes a
thick mass. Take the rice off the fire then, and
keep stirring it, adding by degrees one pound
of flour, five eggs beaten up, two spoonfids of
yeast, half a pound of melted butter, a little
salt, and a ciipful of warm milk. Set it in a
warm place to rise, and bake quickly in the
usual way.
Wales', Prince of, Sauce for Salads
and Broiled Fish. — Take a small handful
of bui'net, chervil, chives, and tan-agon leaves,
tlirow them into boiling water, and boQ them
for a few minutes ; then put them into the
comer of a napkin, and press the moisture
thoroughly from them. Put the pulp into a
mortar with two anchovies filleted, two hard-
boiled yolks of eggs, a dessert - spoonful of
capers, a dessert-spoonful of unmixed mustard,
and the yolk of a raw eg^:;;. Pound these in-
gredients to a smooth paste, then add (first
by droits, and afterwards by tea-spoonfuls) a
quarter of a pint of lucca oil, beating the
sauce well between every addition. Add last
of all and very gradually about two table-
spoonfuls of tarragon vinegar; rub the sauce
through a hair sieve to make it smooth, and it
will be ready for serving. Time, about three-
quarters of an hour to prepare the sauce.
Probable cost, Is. Sufficient for five or sis
persons.
WAL
( 1100 )
WAL
Page 2237 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Waffles made with Yeast.— Beat three fresh eggs to a light froth ; mix with them a pint of lukewarm milk and a large table-spoonful of fresh yeast, and add half a nutmeg grated, a piach of salt, an ounce of butter, and as much flour as "will make a light batter. Put this in a warm place, and let it rise for two or three hours. Bake the cake in waffle-u'ons in the usual way {see Waffles) .
Waffles made without Yeast or Soda. — Take a pint and a quarter of flour, and as much additional flour as will go into a wine-glass ; mix "with it half a tea-spoonful of salt. Dissolve two ounces of butter in a pint of hot milk, and let the milk cool. Beat the yolks of three eggs in a bowl, and add to them the milk and the flour alternately. Whisk the whites of the eggs separately to a firm froth, and stir them lightly into the batter. Bake the waffles immediately after the whites are put in, and do not beat the batter after the whites are added.
Waffles, Rice. — BoU. half a pint of rice till soft ; put it into a bowl, and add very gradually three-quarters of a pound of flour, half a tea-spoonful of salt, a pint and a quarter of milk, and the well-beaten yolks of two eggs. Beat the mixture thoroughly. "Whisk the whites of the eggs to a stiff froth, add them to the batter, and beat it again. Take a small quantity of this mixture in a cup, and pour it backwards and forwards from a good height for a few minutes ; then bake immediately.
Waffles, Rice (a German recipe). — Wash half a pound of rice in warm water, drain it, and boil in milk till it swells and becomes a thick mass. Take the rice off the fire then, and keep stirring it, adding by degrees one pound of flour, five eggs beaten up, two spoonfuls of yeast, half a pound of melted butter, a little salt, and a cupful of warm milk. Set it in a warm place to rise, and bake quickly in the usual way.
Wales', Prince of, Sauce for Salads and Broiled Fish. — Take a small handful of bui'net, chervil, chives, and tan-agon leaves, throw them into boiling water, and boil them for a few minutes ; then put them into the comer of a napkin, and press the moisture thoroughly from them. Put the pulp into a mortar with two anchovies filleted, two hardboiled yolks of eggs, a dessert - spoonful of capers, a dessert-spoonful of unmixed mustard, and the yolk of a raw egg. Pound these ingredients to a smooth paste, then add (first by drops, and afterwards by tea-spoonfuls) a quarter of a pint of lucca oil, beating the sauce well between every addition. Add last of all and very gradually about two tablespoonfuls of tarragon vinegar; rub the sauce through a hair sieve to make it smooth, and it will be ready for serving. Time, about threequarters of an hour to prepare the sauce. Probable cost, Is. Sufficient for five or sis persons.
WAL
( 1100 )
WAL
Records on this page
Waffles, RiceWaffles, Rice (a German recipe)Waffles made with YeastWaffles made without Yeast or Soda