No. 1793 — Ordinary Waffles
English historical translation of Molokhovets recipe No. 1793 from the 1901 Russian cookbook, retaining original methods and measures.
Cool half a glass melted butter and cream until pale; beat in four yolks, three heaped spoonfuls sugar, half a teaspoon salt and one and a quarter glasses flour.
Gradually add almost a glass milk or cream until smooth, then carefully fold in eight whipped egg whites from above downward.
Bake in buttered waffle irons; fresh, well-beaten whites yield twelve to sixteen large waffles.
Flavour with cinnamon or lemon zest if liked. Serve sprinkled with sugar, with jam or with whipped cream piled in the centre of a dish and waffles around.
For almond waffles add three quarters glass crushed sweet almonds and five or six bitter almonds, using two or three more spoonfuls milk or cream, or less flour.
Water or sour cream may replace milk.