vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Wafer Cakes
From Cassell's dictionary of cookery, 1892
Serves 1
Batter should be smooth and light.
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
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 Cakes. — Wafer cakes are excel- lent tea-cakes, and they do not take long to make, although a little practice is required to make them successfully. Beat thiee eggs quite light; wash rather less than a quarter of a pound of butter, so as to extract the salt from it, and mix with it a quarter of a pound of sifted sugar; add to the mixture the beaten eggs, a tea-spoonful of rose-water, and enough sifted flour to make a thin batter
Cook this with the app: pantry check, scaling, and the assistant.