Wafer Biscuits
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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
1761Calories
50 gProtein
352 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories1761 kcal
Protein50 g
Carbohydrates352 g
Fiber0 g
Sugars0 g
Total Fat17 g
Saturated Fat6 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0 g
Cholesterol30 mg
Sodium2348 mg
Potassium646 mg
Calcium106 mg
Iron26 mg
Magnesium123 mg
Phosphorus507 mg
Zinc3.3 mg
Copper0.7 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2 mg
Niacin (B3)31 mg
Folate726 mcg
Choline0 mg
Caffeine0 mg
Water62 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 65. The excerpt below is the record exactly as published.
WAFER BISCUITS ONE pound of flour and a little salt. Mix into a nice dough with about three-quarters of a pint of thin cream
Cook this with the app: pantry check, scaling, and the assistant.