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Chocolate Wafers
From The Institute cook book, 1913
Serves 24
Presented as published in 1913. 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
253Calories
1 gProtein
44 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories253 kcal
Protein1 g
Carbohydrates44 g
Fiber0.4 g
Sugars42 g
Total Fat8.8 g
Saturated Fat3.4 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol31 mg
Sodium16 mg
Potassium32 mg
Calcium7.5 mg
Iron0.3 mg
Magnesium7.1 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.1 mcg
Choline22 mg
Caffeine0.6 mg
Water7.7 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 119. The excerpt below is the record exactly as published.
CHOCOLATE WAFERS 2 pounds sugar 14 tablespoons melted lard 3 eggs and butter 1/2 pound grated chocolate Flour to make dough 2 teaspoons ciimamon
Cook this with the app: pantry check, scaling, and the assistant.