Wafer Irons
From The Elm City cook book, 1896
Presented as published in 1896. 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
870Calories
29 gProtein
146 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories870 kcal
Protein29 g
Carbohydrates146 g
Fiber7 g
Sugars7.5 g
Total Fat18 g
Saturated Fat4.8 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat3.3 g
Cholesterol153 mg
Sodium1185 mg
Potassium354 mg
Calcium279 mg
Iron9.1 mg
Magnesium58 mg
Phosphorus320 mg
Zinc2.4 mg
Copper0.5 mg
Manganese1.5 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A189 mcg
Vitamin E0.8 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)15 mg
Folate315 mcg
Choline253 mg
Caffeine0 mg
Water104 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 15. The excerpt below is the record exactly as published.
as much sifted flour as will make the batter rather stiff, a nutmeg, a teaspoonful cinnamon and one tablespoonful rose water. The batter must be very smooth, and without a single lump. Heat your wafer irons but do not allow them to get too hot, grease with butter. They should be colored a light brown. Take out carefully, sprinkle with powdered sugar, roll while warm around a smooth stick. COOKIES. Beat to a cream three quarters pound soft white sugar, half pound butter, then stir in six well beaten eggs
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