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Nut Wafers
From Superior cook book, 1905
Serves 4
Mrs. T. J. Flynn.
Presented as published in 1905. 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
680Calories
17 gProtein
91 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories680 kcal
Protein17 g
Carbohydrates91 g
Fiber4.1 g
Sugars50 g
Total Fat39 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol78 mg
Sodium20 mg
Potassium624 mg
Calcium85 mg
Iron4.1 mg
Magnesium75 mg
Phosphorus357 mg
Zinc1.7 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate56 mcg
Choline37 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 86. The excerpt below is the record exactly as published.
Nut Wafers. One-lourth c-up of buttei'. 1 cup sugar. 1 egg. 1 cup of i)ousm;;n"s I'.est Patent flour. 1 cup of nut meats, or gratt'd cocoannt. Drop on buttered tins ami bake • pnckly in a Jewel IJange. ' M ';>• T. J. FhYXX. To Make Cookies. Beat 1/4 "I* :> euj.ful of butter to a cream; add gradually a cupful of gi-anu- lated sugar; then add 2 eggs beaten without separating, 1 cup of water, part of a grated nutmeg, and 1 cu]) of Dousman's Best Patent flour
Cook this with the app: pantry check, scaling, and the assistant.