Dainty Wafers
From Durham cook book ..., 1921
Recipe by Mrs. M. S. Whitted.
Presented as published in 1921. 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
4226Calories
82 gProtein
280 gCarbs
318 gFat
Full nutrition (30 nutrients)
Calories4226 kcal
Protein82 g
Carbohydrates280 g
Fiber39 g
Sugars50 g
Total Fat318 g
Saturated Fat28 g
Monounsaturated Fat44 g
Polyunsaturated Fat224 g
Cholesterol0 mg
Sodium64 mg
Potassium3795 mg
Calcium465 mg
Iron16 mg
Magnesium712 mg
Phosphorus1826 mg
Zinc13 mg
Copper6.2 mg
Manganese14 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin K7.7 mcg
Vitamin B63.4 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.1 mg
Folate6.8 mcg
Water130 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 28. The excerpt below is the record exactly as published.
DAINTY WAFERS. Chop one pound English walnuts and one-half pound of seeded raisins. Mix Avith meringue composed of three egg Avhites and four table- spoonfuls suga
Cook this with the app: pantry check, scaling, and the assistant.