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Waffles

4 recipes · Baking

4 waffles recipes from the “Big Cookbook,” in the baking category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Potato waffles

    Potato waffles after Henriette Schønberg Erken: cold boiled potatoes, flour and milk make a batter that rests half an hour and is baked golden brown. From 1949.

  • Waffles I

    Crisp waffles from Erken (1914): a batter of sour cream, sour milk, flour, melted butter and sugar; Erken stresses spreading the waffles out on a rack.

  • Waffles II

    Waffles II from Erken's Big Cookbook (1914): sour cream whipped to a foam, flour, baking powder, 3 eggs and water, baked in a hot greased waffle iron.

  • Waffles III

    Waffles III from Erken (1914): stiffly whipped sour cream with sugar, cardamom, eggs and wheat flour, baked in a greased waffle iron and served with sugar.