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CREAM WAFERS
From Boston Cooking-School cook book, 1896
Serves 8
Presented as published in 1896. 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
88Calories
2 gProtein
14 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories88 kcal
Protein1.7 g
Carbohydrates14 g
Fiber0 g
Sugars0 g
Total Fat2.9 g
Saturated Fat1.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Cholesterol7.5 mg
Sodium293 mg
Potassium32 mg
Calcium7.7 mg
Iron0.2 mg
Magnesium4.4 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water6.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 40. The excerpt below is the record exactly as published.
CREAM WAFERS 11% cups pastry flour 1 teaspoon salt Heavy cream (about 14 cup)
Cook this with the app: pantry check, scaling, and the assistant.