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Baking

Newburgh Waffles

A batter of milk, butter, flour, eggs, and baking powder baked in a waffle iron.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 ↓

Newburgh Waffles

Ingredients

Directions

Make the batter

  1. In a large bowl, combine the milk and melted butter.

  2. Add enough sifted flour to create a soft batter.

  3. Mix in the well beaten egg yolks.

  4. Gently fold in the egg whites.

  5. Just before baking, add the baking powder and mix well.

Bake

  1. Bake in a waffle iron until golden brown.

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.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 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).

Butter and flour 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

Eggs yolks
Add richness and help bind the batter into a tender crumb.
Egg whites
Whipped air and structure that lighten the batter as it cooks.
Flour
Forms the structure that holds the waffle together once baked.
Butter
Adds fat for flavour and helps the waffle brown and crisp.
Milk
Provides the liquid that hydrates the flour and makes the batter pourable.
Baking powder
Releases gas when heated, helping the waffles rise and become light.

The step that matters

Gently fold in the egg whites. Stirring egg whites vigorously deflates the air they hold, so the waffles turn out dense instead of light. Fold them in gently and add the baking powder just before baking so the rising power is not lost.

“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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