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Anne Bayne booke [of recipes] circa 1700
Page 101
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(101) To make Dutch waifers Take 7 Eggs leave out 4 of the whites. beat them well take a pint of blew milk stir it with flower. put a spoonfull of yest & halfe a pound of melted butter. & let it stand 3 or 4 hours to rise & when you are a going to bake them put in 3 or 4 spoonfulls of water. a little grated nutmeg. a little bett Cinamon make them somthing thicker than a pancake. so bake them in wafer tongs
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(101) To make Dutch waifers Take 7 Eggs leave out 4 of the whites. beat them well take a pint of blew milk stir it with flower. put a spoonfull of yest & halfe a pound of melted butter. & let it stand 3 or 4 hours to rise & when you are a going to bake them put in 3 or 4 spoonfulls of water. a little grated nutmeg. a little bett Cinamon make them somthing thicker than a pancake. so bake them in wafer tongs
Szathmary Culinary Manuscripts and Cookbooks
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