Plain Raised Waffles

Ingredients

• One quart of flour
• One tea-spoonful of salt
• Three eggs
• Two table-spoonfuls of butter
• One-half cupful of yeast
• One and a-half pint of milk

Method

1. 1

   Scald the milk and cool it.

2. 2

   Rub the butter into the flour, and add the salt, the cooled milk and the yeast.

3. 3

   Beat the mixture well for three minutes, cover, and let it stand in a warm place until light, generally over night.

4. 4

   In the morning beat the whites and yolks of the eggs separately, add the yolks to the batter and then the whites, stirring well.

5. 5

   Let the batter stand fifteen minutes, and then cook in a waffle-iron.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 161. The excerpt below is the record exactly as published.

PLAIN RAISED WAFFLES. One quart of flour. One tea-spoonful of salt. Three eggs. Two table-spoonfuls of butter. One-half cupful of yeast, or one-half a cake of compressed yeast. One and a-half pint of milk

Cook this with the app: pantry check, scaling, and the assistant.