Geneva Wafers

Ingredients

• Two EGGS
• three ounces of butter
• three ounces of flour
• three ounces of pounded sugar

Method

1. 1

   Well whisk the eggs, put them into a basin and stir to them the butter, which should be beaten to a cream; add the flour and sifted sugar gradually, and then mix all well together.

2. 2

   Butter a baking-sheet, and drop on it a teaspoonful of the mixture at a time, leaving a space between each.

3. 3

   Bake in a cool oven; watch the pieces of paste, and, when half done, roll them up like wafers and put in a small wedge of bread or piece of wood, to keep them in shape.

4. 4

   Return them to the oven until crisp.

5. 5

   Before serving, remove the bread, put a spoonful of preserve in the widest end, and fill up with whipped cream.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 266. The excerpt below is the record exactly as published.

GENEVA WAFERS. Two EGGS, three ounces of butter, three ounces of flour, three ounces of pounded sugar

Cook this with the app: pantry check, scaling, and the assistant.