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Dessert

Continental Hotel Waffles

A simple waffle batter made with flour, baking powder, salt, butter, eggs, and sweet milk, cooked in a waffle iron.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 7 ingredients
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Why it works: Butter and milk 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 ↓

Continental Hotel Waffles

Ingredients

Directions

Mix the batter

  1. Put into one quart of sifted flour three teaspoonfuls of baking powder, one teaspoonful of salt, one teaspoonful of sugar, all thoroughly stirred and sifted together.

  2. Add a tablespoonful of melted butter, six well-beaten eggs, and a pint of sweet milk.

Cook and serve

  1. Cook in waffle-irons heated and well greased.

  2. Serve hot.

Nutrition, whole recipe (rough)

784Calories
27 gProtein
26 gFat
108 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

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.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 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
Provides the structure that holds the waffle together as it sets.
Baking powder
Releases gas in the batter, creating lift and an airy texture.
Eggs
Add structure and richness, helping the batter set firmly when cooked.
Milk
Hydrates the flour and gives the batter its pourable moisture.
Butter
Adds fat for tenderness and a richer flavour.
Sugar (in the method)
Adds sweetness and helps the surface brown in the iron.

The step that matters

Cook in heated, well-greased waffle irons. Batter poured onto a cool or poorly greased iron sticks and tears when lifted. A hot iron sets the outside quickly, forming a crisp crust that releases cleanly.

“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.

More waffles recipes

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