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Gluten Wafers
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
124Calories
5 gProtein
2 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories124 kcal
Protein5.3 g
Carbohydrates2 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.1 g
Cholesterol30 mg
Sodium2433 mg
Potassium35 mg
Calcium28 mg
Iron0.3 mg
Magnesium3.4 mg
Phosphorus33 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 65. The excerpt below is the record exactly as published.
Oluten Wafers. One-half cup of cream, 1 saltspoon salt, and gluten to make a stiff dough
Cook this with the app: pantry check, scaling, and the assistant.