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Lemon Wafers
From A calendar of dinners, with 615 recipes, 1913
Serves 30
Sufficient for one hundred and eighty-six wafers.
Presented as published in 1913. 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
210Calories
1 gProtein
16 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories210 kcal
Protein1.1 g
Carbohydrates16 g
Fiber0.5 g
Sugars15 g
Total Fat17 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol14 mg
Sodium1309 mg
Potassium52 mg
Calcium26 mg
Iron0.2 mg
Magnesium3.7 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C8.8 mg
Vitamin A11 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.4 mcg
Choline14 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 56. The excerpt below is the record exactly as published.
Lemon Wafers 2 eggs 2 cupfuls sugar 2 cupfuls Crisco 2 cupfuls milk 5 cents baker’s ammonia 5 cents oil of lemon Flour to make stiff dough 2 teaspoonfuls salt
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