German Wafer Biscuits

Name: German Wafer Biscuits
Ingredients: four eggs; half a pound of sifted sugar; half a pound of flour; the juice of half a lemon

From The handy dictionary of cookery, 1890

Presented as published in 1890. 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

2000Calories

50 gProtein

406 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories2000 kcal

Protein50 g

Carbohydrates406 g

Fiber0.2 g

Sugars228 g

Total Fat23 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium291 mg

Potassium640 mg

Calcium160 mg

Iron16 mg

Magnesium88 mg

Phosphorus645 mg

Zinc4.3 mg

Copper0.5 mg

Manganese1.8 mg

Vitamin D4 mcg

Vitamin C19 mg

Vitamin A320 mcg

Vitamin E2.2 mg

Vitamin K0.6 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.9 mg

Niacin (B3)15 mg

Folate467 mcg

Choline591 mg

Caffeine0 mg

Water221 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 49. The excerpt below is the record exactly as published.

German Wafer Biscuits. Take four eggs and half a pound of sifted sugar ; beat these together twenty minutes over a bowl of hot water, to cook the eggs. Add the juice of half a lemon and half a pound of flour

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