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English Rolled Wafers
From Boston Cooking-School cook book, 1896
Serves 5
Almond Wafers. Before baking, sprinkle with almonds blanched and chopped. Other nut meats or shredded coconut may be used in place of almonds.
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
768Calories
3 gProtein
194 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories768 kcal
Protein2.8 g
Carbohydrates194 g
Fiber0 g
Sugars175 g
Total Fat18 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol50 mg
Sodium41 mg
Potassium1498 mg
Calcium213 mg
Iron6.2 mg
Magnesium248 mg
Phosphorus63 mg
Zinc0.5 mg
Copper0.5 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate40 mcg
Choline14 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 5 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 290. The excerpt below is the record exactly as published.
ENGLISH ROLLED WAFERS 1% cup molasses 2% cup sugar ¥% cup butter 1 tablespoon ginger or 1 cup flour (scant) . 1 cup chopped nut meats
Cook this with the app: pantry check, scaling, and the assistant.