vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Colored Wafer Cakes
From The national course in home economics, 1917
Serves 1
If no wafer pan is available, a large common dripping-pan will work.
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
421Calories
19 gProtein
2 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories421 kcal
Protein19 g
Carbohydrates1.7 g
Fiber0 g
Sugars1.1 g
Total Fat36 g
Saturated Fat18 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.7 g
Omega-30.1 g
Cholesterol616 mg
Sodium219 mg
Potassium220 mg
Calcium103 mg
Iron2.6 mg
Magnesium21 mg
Phosphorus304 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A424 mcg
Vitamin E2.2 mg
Vitamin K2.3 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline446 mg
Caffeine0 mg
Water239 g
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.
one-half cupful of lukewarm water, the whites of three unbeaten eggs, one teaspoonful of vanilla or lemon extract. Beat well, add two tablespoonfuls of melted butter
Cook this with the app: pantry check, scaling, and the assistant.