vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Duchesse Wafers
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
The biscuit may also be baked on paper; but after baking should not be turned over and wetted, as this would break the little pearls of sugar which form during baking.
Presented as published in 1907. 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
772Calories
26 gProtein
128 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories772 kcal
Protein26 g
Carbohydrates128 g
Fiber1.1 g
Sugars75 g
Total Fat16 g
Saturated Fat5.3 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol620 mg
Sodium240 mg
Potassium301 mg
Calcium103 mg
Iron7.8 mg
Magnesium31 mg
Phosphorus386 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A267 mcg
Vitamin E1.8 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4.6 mg
Folate201 mcg
Choline497 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 49. The excerpt below is the record exactly as published.
DUCHESSE WAFERS. DUCHESSE BISCUIT. 20 eggs, separated i lb. powdered sugar 14 ozs. cake flour vanilla flavor
Cook this with the app: pantry check, scaling, and the assistant.