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Almond Wafers (Walnut Wafers)
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 10
Presented as published in 1907. 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
197Calories
7 gProtein
7 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories197 kcal
Protein7.2 g
Carbohydrates7.3 g
Fiber4.3 g
Sugars1.5 g
Total Fat17 g
Saturated Fat1.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.2 g
Omega-30 g
Cholesterol0 mg
Sodium0.3 mg
Potassium249 mg
Calcium92 mg
Iron1.3 mg
Magnesium92 mg
Phosphorus164 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E8.7 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.2 mg
Folate15 mcg
Choline18 mg
Caffeine0 mg
Water1.5 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 48. The excerpt below is the record exactly as published.
ALMOND WAFERS. WALNUT WAFERS. Make the same mixture as No. 346; use blanched almonds and leave out chocolate and cinnamon; flavor vanilla.
Cook this with the app: pantry check, scaling, and the assistant.