Cool ½ glass melted butter and beat until white. Beat in 4 egg yolks, add 4–5 pieces sugar and 1¼ glasses flour, and mix until smooth, gradually pouring in almost 1 glass milk or cream. Gradually fold in 8 beaten egg whites, stirring carefully from top to bottom. Bake the waffles without greasing the waffle iron. Cinnamon or grated lemon zest may be added for flavoring. The fresher the egg whites and the better beaten, the more waffles there will be, so these proportions will produce from 12 to 16 large waffles.
These waffles are served with sugar, jam, or whipped cream.
¾ glass, or ¼ lb, sweet almonds and 5–6 bitter almonds may be added to the waffles for flavoring. In that case, add about 2–3 spoons milk or cream or reduce the amount of flour. Instead of milk, 1 glass water or sour cream may be added.