Wafers

Ingredients

• I egg
• }i t salt
• enough flour to make a very stiff dough

Method

1. 1

   Beat egg until light, add salt, and enough flour to make a stiff dough.

2. 2

   Roll out thin, cut into triangles, and fry in hot fat.

3. 3

   Drain on brown paper and sprinkle with salt.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 136. The excerpt below is the record exactly as published.

WAFERS WHITE AND BROWN BREAD AND BUTTER SANDWICHES LEMON SHERBET WITH CHERRIES AND ANGELICA ANGEL CAKE COFFEE Color Scheme — Pink and Green. Table Arrangement The table may be left uncovered and doilies used, or be covered with pad and table cloth. The chafing dish, with accessories, spoon, flagon and match box, should be ar- ranged on a large tray at one end. The supplies to be used in cooking should be placed in attractive dishes around the tray, having everything there in the way of salt, pepper, etc. Knives, forks, spoons and measuring cup should be arranged neatly at the side ready for use. The service dish for the entire company should be placed in the center, just beyond the chafing dish. To the left of the plates should stand the platter containing the timbale cases ; at the right the platter containing the salad wafers ; fork, two spoons, glass and napkin should be at each place. Salt and pepper shal'.ers should be placed for every two guests. The sandwiches should be on four plates on different parts of the table ; the cake should be cut and placed on the sideboard ; the angelica cut very fine and the cherries in halves, ready to be sprinkled on the sherbet when served. The coffee service should be on a large tray on a side table or on the sideboard. The table decoration should be in pink and green and should consist of a low center piece. Salmon Hollandaise In the blazer of the chafing dish cream y^ c butter, add the yolks of 2 eggs, one at a time ; beat well and add slowly the juice of J^ lemon, ^4 t salt and a speck of cayenne pepper. Then add ^ c boiling water, very slowly, ly^ c salmon, flaked, and J^ c French peas. Cook over hot water until the mixture thickens like custard. Serve in timbale cases. 246 LESSONS IN COOKING Timbale Cases Beat 2 eggs slightly, add i c milk. Sift i c flour and }i t salt together. Add enough of the egg and milk to make a batter than can be beaten smooth and velvety, then add the rest of the liquid. Fry with a timbale iron in deep fat. See p. 176 for timbale frying. Wafers Beat I egg until light, add }i t salt, and enough flour to make a very stiff dough

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