| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 3/4 | lb | Butter |
| 1 | c | Fine granulated sugar |
| 5 | Eggs | |
| 1 1/4 | c | Flour |
| 1/2 | ts | Salt |
| 1 | ts | Baking powder |
| 1 | ts | Lemon or vanilla flavoring |
INSTRUCTIONS
Mrs. W. R. Babb This waffle recipe approximates the proportions of butter, sugar, and flour used in pound cake, leading to its name. Beat the butter and sugar to a cream; add the well beaten yolks of the eggs, then the flour, salt, and baking powder sifted together. Put in the flavoring and beat the batter thoroughly. At the last moment fold in lightly the whites of the eggs beaten to a stiff froth. Cook as for ordinary waffles. Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 09, 1998
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