Wafer Bread to Serve with Salads

Name: Wafer Bread to Serve with Salads
Ingredients: half a teaspoonful of bicarbonate of soda; half a cupful of warm water; a quart of whole wheat flour; half a pint of peanut or pine-nut butter

From My best 250 recipes, 1907

Presented as published in 1907. 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

3286Calories

130 gProtein

419 gCarbs

121 gFat

Full nutrition (33 nutrients)

Calories3286 kcal

Protein130 g

Carbohydrates419 g

Fiber69 g

Sugars0 g

Total Fat121 g

Saturated Fat18 g

Monounsaturated Fat66 g

Polyunsaturated Fat21 g

Cholesterol0 mg

Sodium1126 mg

Potassium3365 mg

Calcium309 mg

Iron24 mg

Magnesium1125 mg

Phosphorus2678 mg

Zinc23 mg

Copper3.5 mg

Manganese22 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E12 mg

Vitamin K0 mcg

Vitamin B62.2 mg

Vitamin B120 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)0.7 mg

Niacin (B3)66 mg

Folate412 mcg

Choline0 mg

Caffeine0 mg

Water170 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 41. The excerpt below is the record exactly as published.

WAFER BREAD TO SERVE WITH SALADS Dissolve half a teaspoonful of bicarbonate of soda in half a cupful of warm water; add suffi- cient warm water, about one cupful, to moisten a quart of whole wheat flour. The dough must be rather hard. Knead it continuously for fifteen minutes, then pound it with a potato-masher for from five to ten minutes, or put it through a bis- cuit brake. Roll the dough in a very thin sheet, cut in squares of two inches, prick with a fork, and bake in a moderately quick oven until crisp and brown. Half a pint of peanut or pine- nut butter

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