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Raised Waffles
From Soyer's standard cookery, 1912
Serves 2
Using a whole yeast cake will allow the mixture to rise in one and one-half hours.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
792Calories
35 gProtein
110 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories792 kcal
Protein35 g
Carbohydrates110 g
Fiber0.8 g
Sugars10 g
Total Fat29 g
Saturated Fat4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol41 mg
Sodium1253 mg
Potassium522 mg
Calcium292 mg
Iron7.1 mg
Magnesium61 mg
Phosphorus372 mg
Zinc2.1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A68 mcg
Vitamin E2.9 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)9.9 mg
Folate274 mcg
Choline39 mg
Caffeine0 mg
Water300 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 245. The excerpt below is the record exactly as published.
Raised Waffles. One and three-quarters cup of milk, one teaspoonful of salt, one tablespoonful of butter, one-quarter of yeast cake, one- quarter of a cup of lukewarm water, two cups of flour, yolks of two eggs, whites of two eggs. Scald milk; add salt and butter, and when lukewarm, add yeast cake dissolved in water and flour. Beat well; let rise over night; add yolks of eggs well beaten, and whites of eggs beaten stiff. Cook same as waffles. By using a whole yeast cake the mixture will rise in one and one-half hours. Fried Drop Cakes. One and one-third cups of flour, two and one-half teaspoon- fuls of baking powder, one-quarter of a teaspoonful of salt, STANDARD COOKERY. 359 one-third of a cup of sugar, one-half cup of milk, one egg, one teaspoonful of melted butter. Beat egg until light; add milk, dry ingredients mixed and sifted, and melted butter. Drop by spoonfuls in hot, new, deep fat; fry until light brown and cooked through, which must at first be determined by piercing with a skewer, or breaking apart. Remove with a skimmer, and drain on brown paper. Rye Drop Cakes. Two-thirds of a cup of rye meal, two-thirds of a cup of flour, two and one-half teaspoonfuls of baking powder, one- half teaspoonful of salt, two tablespoonfuls of molasses, one- half cup of milk, one egg. Mix and si£t dry ingredients; add milk gradually, molasses, and egg well beaten. Cook same as fried drop cakes. Raised Doughnuts. One cup of milk, one-quarter of yeast cake, one-quarter of a cup of lukewarm water
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