Swedish Nut Wafers

Ingredients

• 44 cup shortening
• 2 tablespoons milk
• 34 cup sugar
• 1 egg, well beaten
• 1 teaspoon baking powder
• 1% cups flour
• 1 teaspoon vanilla
• 1g cup chopped nut meats

Method

1. 1

   Cream shortening, add sugar gradually, while beating constantly; egg, milk, flour mixed and sifted with baking powder and salt, and vanilla.

2. 2

   Spread evenly on bottom of buttered inverted bread pan, sprinkle with nut meats, press nut meats gently into mixture and mark in strips 3/4 inch wide.

3. 3

   Bake 12 minutes or until delicately brown in moderately slow oven (325° F.).

4. 4

   Cut in strips and lay immediately over a rolling-pin to shape.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 287. The excerpt below is the record exactly as published.

SWEDISH NUT WAFERS 44 cup shortening 2 tablespoons milk 34 cup sugar Y teaspoon salt 1 egg, well beaten 1 teaspoon baking powder 1% cups flour 1 teaspoon vanilla 1g cup chopped nut meats

Cook this with the app: pantry check, scaling, and the assistant.