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Afternoon Tea Wafers
From The national course in home economics, 1917
Serves 8
Marion Willard.
Presented as published in 1917. 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
323Calories
6 gProtein
28 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories323 kcal
Protein5.7 g
Carbohydrates28 g
Fiber1.5 g
Sugars25 g
Total Fat21 g
Saturated Fat2.1 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat14 g
Omega-30 g
Cholesterol47 mg
Sodium18 mg
Potassium139 mg
Calcium32 mg
Iron0.9 mg
Magnesium42 mg
Phosphorus128 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate5.9 mcg
Choline37 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 180. The excerpt below is the record exactly as published.
AFTERNOON TEA WAFERS. Take the whites of two eggs, one large cupful of confectionery sugar, one teaspoonful of vanilla; mix together with one-half pound of chopped English walnuts
Cook this with the app: pantry check, scaling, and the assistant.