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English cookbook, 1750-1780
Page 119
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To make Dutch Wafers. Take a pound of fine Flower well dry'd, 6 Eggs a little Salt, & two spoonfuls of Ale Yest, put them all in a deep earthen pan, then take 3 Quarters of a pd of butter, & cut it in pieces, put it in a pint of Milk, & set it over the fire to warm gently, till the butter is melted, then with a Cup take of the butter as it rises, & pour it to the other ingredients, till it is about the thickness of very thick Cream, beat it for about a quarter of an hour, then set it at some distance from the fire 4 or 5 hours, & it will rise very much you must bake them on a quick fire & your Iron must be thoroughly hot before you put in the batter, when they are enough on one side, then turn the Irons & bake them of a fine light Colour.
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To make Dutch Wafers. Take a pound of fine Flower well dry'd, 6 Eggs a little Salt, & two spoonfuls of Ale Yest, put them all in a deep earthen pan, then take 3 Quarters of a pd of butter, & cut it in pieces, put it in a pint of Milk, & set it over the fire to warm gently, till the butter is melted, then with a Cup take of the butter as it rises, & pour it to the other ingredients, till it is about the thickness of very thick Cream, beat it for about a quarter of an hour, then set it at some distance from the fire 4 or 5 hours, & it will rise very much you must bake them on a quick fire & your Iron must be thoroughly hot before you put in the batter, when they are enough on one side, then turn the Irons & bake them of a fine light Colour.
Szathmary Culinary Manuscripts and Cookbooks
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