Gauffrss Au Cttbok

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• a pound of flour in half a pint of milk
• a pint of milk
• a pound of powdered sugar
• a pound of flour
• a pound of sugar in powder
• a pound of sugar
• a pound of fresh butter melted in water
• three quarters of a pound of flour in half a pint of milk
• four fresh eggs
• two fresh eggs
• two yolks of eggs
• 53 gas8emai7x
• half
• 54 biscuits^ iferingtres
• ginger
• allspice

Also mentioned in the method: almond, walnut

Directions

1. Mix three quarters of a pound of flour in half a pint of milk with four fresh eggs, half a pound of powdered sugar and the peel of a candied lemon grated and pounded fine ; reduce this to a clear batter, and prepare your irons as before.

2. 6AUFFKES AU MALAGA.

3. Beat two fresh eggs, and mix a quarter of a pound of flour, a quarter of a pound of sugar in powder, and a glass of good Malaga wine. When well mixed, put it in your wafer irons, and finish as before.

4. GATTiTBES AU BEXTELKE.

5. Wet half a pound of flour with cream, two yolks of eggs, half a pound of sugar, and half a pound of fresh butter melted in water, with a little salt and some grated lemon-peel; make a thin batter, finish them as before. These gauffres are very palatable, but not so light as the others.

6. BISCUITS^ MERINGUES. 53

7. GAS8EMAI7X.

8. Found in a mortar some fresh curd^ and mix with it some batter, the yolks of eggs, and some flour, add a little yeast, and beat it well an hour and a half with a wooden spatula. When well mixed, and a good consistency, put them on tin plates with a small spoon, make them the size of a pigeon^s egg; egg them over, and let them bake a quarter of an hour ; they will swell very much, and leave an opening inside.

9. It is necessary to beat this paste a long time to make them less heavy than they would be. In Normandy these are favourite cakes. A lemon-peel, or a few carraway-seeds make a change.

10. CBOQUIGNOLLES.

11. Mix some flour with the yolks of eggs, some pounded almonds, a little rose-water, and a very little sugar. Make a stiff paste, and cut it into pieces about the size of a walnut ; put them on a tin plate, and bake them in a moderate oven a quarter of an hour. When a good bright yellow, and crisp, take them out, and keep them in a dry place.

12. PAIN lyEPICES.

13. Mix some flour with some honey and a little orange-flower water ; add some yeast, ginger, and allspice, and make it into dough and knead it well; let it rise an hour in a warm place, then make it into cakes of different sizes ; bake them ; when cold they are fit for use* They require to be well kneaded.

14. FAIN D'EHCES D£ BHEIMS.

15. Wet some flour with a little water, some orange- flower water, some pounded sugar, and a little spice ; add some citron sliced and some aniseeds. Knead well together, let it rise^ and make into cakes.