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Rolled Vanilla Wafers
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 154. The excerpt below is the record exactly as published.
Rolled Vanilla V/afers Cream 54 c butter, add gradually ^/^ c powdered sugar, and cream in 34 c milk, adding it a few drops at a time. The mixture should be smooth and creamy. If it seems to curdle, too much milk has been added at a time. By beating well it will become smooth again. Then add ]4 c bread flour and 3^ t vanilla
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