Rye Wafers
From Science of food & cookery, 1921
Presented as published in 1921. 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
1012Calories
22 gProtein
220 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories1012 kcal
Protein22 g
Carbohydrates220 g
Fiber17 g
Sugars25 g
Total Fat5.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0.4 mg
Sodium1482 mg
Potassium742 mg
Calcium79 mg
Iron4.3 mg
Magnesium150 mg
Phosphorus490 mg
Zinc3.9 mg
Copper0.6 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A307 mcg
Vitamin E1.9 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate0.8 mcg
Choline4.6 mg
Caffeine0 mg
Water122 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 68. The excerpt below is the record exactly as published.
RYE WAFERS i cup rye flour y2 teaspoon salt 1 cup pastry flour Scant % cup water, or just 2J/2 tablespoons vegetable fat enough to hold the flour 2 tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.