Name: Old Dutch Waffles
Ingredients: one quart of milk; one quart of flour; two eggs; one tablespoon- ful of butter; one poor one; one who is in earnest to judge correctly when cake

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Old Dutch Waffles

Ingredients

Directions

Prepare the batter

Take one quart of milk, one quart of flour, two eggs, one tablespoon-ful of butter, and one-half cent's worth of yeast.
Mix the flour and milk gradually, then add the yeast.
Beat the eggs separately.
Let the batter rise for four to six hours.

Bake and serve

Heat the waffle iron.
Grease the iron with melted lard.
When the waffles are baked, dip them in melted butter and hot water.
Serve with sugar and cinnamon beaten together.

Nutrition, whole recipe (rough)

784Calories

27 gProtein

26 gFat

108 gCarbs

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
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Cake	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.

By Goff, May Perrin, [from old catalog] ed. Recipe from a historical cookbook (Internet Archive).

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.

Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Flour + buttertop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Milk + flourtop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + eggtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Egg + buttertop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Flour: Forms the main structure of the batter once mixed with liquid.
Yeast (in the method): Produces gas during the long rise, leavening the batter so it becomes light.
Eggs: Add structure and richness to the batter and help bind it.
Milk: Hydrates the flour and adds moisture and tenderness to the batter.
Butter: Adds fat for flavor and tenderness in the finished waffles.

The step that matters

Let the batter rise for four to six hours. Yeast needs enough time to produce gas and develop flavor; rising too briefly leaves the waffles dense, while the batter must stay warm enough for the yeast to stay active.

“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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Old Dutch Waffles