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Biband Wafers
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. 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
923Calories
24 gProtein
184 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories923 kcal
Protein24 g
Carbohydrates184 g
Fiber1.4 g
Sugars115 g
Total Fat12 g
Saturated Fat3.5 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol419 mg
Sodium164 mg
Potassium342 mg
Calcium93 mg
Iron7.1 mg
Magnesium41 mg
Phosphorus323 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2.3 mcg
Vitamin C27 mg
Vitamin A181 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5.9 mg
Folate194 mcg
Choline333 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1526. The excerpt below is the record exactly as published.
Biband Wafers.— Rub three or four lumps of sugar upon two large fresh lemons until all the yeUow part is taken oft'. Crush the sugar to powder, and make the weight up to one pound. Mix with this three-quarters of a pound of fine flour, and add gTinlually nine eggs
Cook this with the app: pantry check, scaling, and the assistant.