vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Chocolate Wafers
From The national course in home economics, 1917
Serves 2
Serve with ice-cream.
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
820Calories
23 gProtein
111 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories820 kcal
Protein23 g
Carbohydrates111 g
Fiber4.9 g
Sugars93 g
Total Fat32 g
Saturated Fat15 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol563 mg
Sodium288 mg
Potassium575 mg
Calcium162 mg
Iron7.9 mg
Magnesium106 mg
Phosphorus439 mg
Zinc3.2 mg
Copper0.7 mg
Manganese1.1 mg
Vitamin D3 mcg
Vitamin C13 mg
Vitamin A241 mcg
Vitamin E2 mg
Vitamin K5.5 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.1 mg
Folate86 mcg
Choline442 mg
Caffeine24 mg
Water138 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 112. The excerpt below is the record exactly as published.
CHOCOLATE WAFERS. (For receptions and chocolataires.) Grate four ounces of chocolate and mix with it two tablespoonfuls of flour and one-fourth of a teaspoonful each of cinnamon, cloves and bak- ing-powder. Separate six eggs. Add one cupful of powdered sugar to the yolks, and beat until very light; then add the grated yellow rind and the juice of one-half of a lemon, and beat five minutes longer. Now add the dry mixture, and with a spoon lightly cut in the whites, which are first to be beaten to a stiff froth. Pour the mixture into buttered shallow pans, having it about one-half of an inch thick
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