Raised Waffles

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • cups milk.
  • 1 teaspoon salt.
  • 1 tablespoon butter.
  • ¼ yeast cake.
  • ¼ cup lukewarm water.
  • 2 cups flour.
  • Yolks 2 eggs.
  • Whites 2 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 as Waffles. By using a whole yeast cake, the mixture will rise in one and one-half hours.