Nut Wafers
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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
2148Calories
50 gProtein
330 gCarbs
122 gFat
Full nutrition (34 nutrients)
Calories2148 kcal
Protein50 g
Carbohydrates330 g
Fiber18 g
Sugars208 g
Total Fat122 g
Saturated Fat7 g
Monounsaturated Fat47 g
Polyunsaturated Fat19 g
Omega-30 g
Cholesterol312 mg
Sodium553 mg
Potassium1310 mg
Calcium707 mg
Iron14 mg
Magnesium429 mg
Phosphorus1030 mg
Zinc6.1 mg
Copper1.7 mg
Manganese4.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E37 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)2.4 mg
Niacin (B3)14 mg
Folate287 mcg
Choline221 mg
Caffeine0 mg
Water69 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 52. The excerpt below is the record exactly as published.
nut wafers, cream a quar- ter of a cup of butter, beat in one tgg and one cup of sugar, and keep beating till smooth. Add a scant teaspoonful of vanilla, or half a tea- spoonful of almond extract, and a cup- ful of chopped nuts. Then stir in one cup of well-sifted flour in which has been mixed a small teaspoonful of baking powder
Cook this with the app: pantry check, scaling, and the assistant.