Preparation info

  • 30–40

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 8 oz. plain flour
  • ¼ teasp. salt
  • ¾ oz.


Sift flour and salt into a bowl. Cream the yeast with the sugar and add to it the warm milk and margarine; beat the eggs. Add the yeast, milk and egg to the flour, using more milk if required to make a pouring batter. Set aside to rise for 30–45 min. Heat and grease the waffle iron and pour in enough batter to fill the iron sections—the lid must press on the batter. The waffles are ready when n