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Students' Wafers
From How we cook in Tennessee .., 1906
Serves 6
Can be made on chafing dish.
Presented as published in 1906. 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
171Calories
3 gProtein
24 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories171 kcal
Protein2.7 g
Carbohydrates24 g
Fiber1.9 g
Sugars21 g
Total Fat7.9 g
Saturated Fat1.9 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol0.7 mg
Sodium2.6 mg
Potassium124 mg
Calcium34 mg
Iron1.1 mg
Magnesium41 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E2.8 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate4.7 mcg
Choline5.5 mg
Caffeine3.5 mg
Water13 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 41. The excerpt below is the record exactly as published.
Students' Wafers. — Take five tablespoons water, when it comes to a boil add six tablespoons chocolate and half cup sugar. Let this boil until the consistency of thick cream. Add 12 HOW WE COOK IN TENNESSEE. one-half cup chopped almonds. Eemove from fire, add one- fourth teaspoon vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.