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Dessert

German Waffles

A sweet batter made with butter, egg yolks, flour, whipped cream, and beaten egg whites, flavored with lemon or nutmeg, baked in a waffle iron.

From an old cookbook · modernised transcription
By Jacqueline Harrison Smith (ed.) · From a historical cookbook (Project Gutenberg) · 5 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

German Waffles

Ingredients

Directions

Make the batter

  1. Stir ½ cup of butter into a cream, add a tablespoon of sugar, then add slowly 1 yolk of an egg and a little flour, beating well.

  2. Continue until 6 yolks and 4 oz. of flour have been used.

  3. Then add ½ pint of whipped cream and 5 whites beaten light.

  4. Flavor with lemon, or nutmeg if liked.

Cook

  1. Heat the waffle iron and pour a tablespoon into each compartment.

Nutrition, whole recipe (rough)

243Calories
7 gProtein
23 gFat
2 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Nutmeg1 tsp ground (2.2g)12

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

By Jacqueline Harrison Smith (ed.). 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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Butter + nutmegtop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Egg + nutmegtop 17% of all pairs
    Smell alikelow
    Cooked together24,744 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and nutmeg barely smell alike, yet cooks put them together in 24,744 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

Butter
Creamed with sugar, it adds richness and a tender crumb.
Egg yolks
Add richness and help bind the batter into a smooth emulsion.
Flour (in the method)
Provides the structure that sets the waffle as it cooks.
Whipped cream
Adds moisture and tenderness to the batter.
Egg whites
Beaten light, they trap air that lifts the waffles.

The step that matters

Adding the beaten whites. Egg whites hold the air that makes waffles light. Stirring them in too hard or letting them over-whip and collapse loses that lift, leaving dense waffles.

“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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