The 1901 Cookbook Archive
No. 1796 — Yeast Waffles
English historical translation of Molokhovets recipe No. 1796 from the 1901 Russian cookbook, retaining original methods and measures.
Mix flour, warm milk and yeast and leave warm until risen.
Cream melted butter until pale and beat in yolks mixed with sugar.
When batter has risen mix in the butter and yolks, fold in whipped whites and cook as for ordinary waffles No. 1793.
The quantities make fourteen to fifteen large waffles.
Historical editorial note: The ingredient list gives three quarters glass butter, six eggs, two spoonfuls yeast, two glasses flour, one and a half glasses warm milk, four or five sugar lumps and optional mace.
Original source: Read Russian recipe No. 1796. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.