Wafer Biscuits

Ingredients

• Rub a piece of butter the size of a walnut
• into a handful of fine flour
• with warm milk
• and the white of an egg beaten to a stiff froth

Method

1. 1

   Make it into a stiff, smooth paste, and beat the paste with a rolling pin for at least half an hour (the goodness of the biscuits depends on the length of time they are beaten).

2. 2

   Take small pieces and roll them out to the size of a saucer.

3. 3

   They must be so thin that they can be seen through when held to the light.

4. 4

   Bake them very lightly.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 81. The excerpt below is the record exactly as published.

Wafer Biscuits. Rub a piece of butter the size of a walnut into a handful of fine flour. Make it into a stiff, smooth paste, with warm milk, and the white of an egg beaten to a stiff froth

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