Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Down South Waffles
Ingredients
Directions
Make the batter
Beat the yolks of two or three eggs until light.
Add a cup of water, one cup of buttermilk, two level cups of sifted flour, and two level tablespoonfuls of lard.
Stir lightly, as beating batter after the flour is added makes it tough.
Add a half teaspoonful of soda and the beaten whites of the eggs.
Cook and serve
Heat the irons very hot, grease them with lard, and pour enough batter to fill them one‑third full.
If the waffles do not come out of the irons readily, add a little more flour next time.
Nutrition, whole recipe (rough)
Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
Egg and flour barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Yolks enrich and bind the batter, while whipped whites add lift and a light, airy texture.
- Sifted flour
- Provides the structure that sets the waffle as it cooks.
- Lard
- Adds fat for tenderness and helps keep the waffles from sticking to the irons.
- Soda
- Reacts with the acidic buttermilk to release gas, helping the waffles rise and lighten.
- Buttermilk (in the method)
- Adds moisture and acidity that activates the soda and gives a tender crumb.
The step that matters
Stir lightly after adding the flour. Beating batter once flour is added develops gluten, which makes waffles tough. Gentle stirring keeps the texture tender.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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