Waffles "à la flamande"

In the street: waffles, Madeleines, and 'Echaudés'

Many people lived in cramped apartments (which were particularly unbearable in summer) and often preferred to spend a good deal of time outdoors, either in the street or the courtyard. And as for snacks, there was no shortage of little shops or wandering salesman.


15g baker's yeast
¼ litre milk
¼ litre water
125g butter
500g flour
3 eggs
1/8 litre beer
1 sachet vanilla sugar

Period Recipe

Mix a litre of good flour with a 'soupçon' of brewer's yeast dissolved in a little warm water mixed with a little melted butter, three whole eggs and a little salt; Add about half pint of milk or cream. Mix well so that the batter is smooth and lump free. Add the milk gradually so that the batter is not too liquid. When you have got the right consistency, let it rest for about six hours so that the yeast can takes it effect. Make sure your waffle iron is clean, and as the waffles are made, dust with icing sugar.  Le cuisinier économe de feu Archambault, Paris, 1821

Bon appetit

1. Crumble yeast into a cup of lukewarm milk and mix well.
2. Put the flour into a large bowl, make a well in the centre, pour in the milk, melted butter, water and two egg yolks. Then add the beer. Mix well to form a smooth dough.
3. Beat the egg whites until stiff and fold them gently into the above mixture.
4. Leave the dough to rest at room temperature for 3-4 hours so that the yeast can act.
5. Grease waffle iron with lard or butter.
Makes 15-20 waffles

Type of Recipe