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Wafer Biscuits
From Cassell's dictionary of cookery, 1892
Serves 12
Ensure wafers are thin for best results.
Presented as published in 1892. 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
96Calories
3 gProtein
18 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories96 kcal
Protein2.6 g
Carbohydrates18 g
Fiber0 g
Sugars3.6 g
Total Fat3.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol23 mg
Sodium7 mg
Potassium34 mg
Calcium7.6 mg
Iron1.1 mg
Magnesium5.7 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A6.7 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate32 mcg
Choline12 mg
Caffeine0 mg
Water6.7 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2233. The excerpt below is the record exactly as published.
Wafer Biscuits. — Mix an ounce and a half of finely-sifted sugar with half a pound of flour, liub in a small slice of fresh butter, and work the mixture into a stiff paste with the well-whisked white of a fresh egg and a little cream
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