| 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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