nut-freeegg-freesoy-freefish-freeshellfish-free
Wafers
From The new Kentucky home cook book, 1884
Serves 8
Mrs. Laura C. Dimmitt.
Presented as published in 1884. 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
143Calories
3 gProtein
24 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories143 kcal
Protein3.4 g
Carbohydrates24 g
Fiber0 g
Sugars0 g
Total Fat3.6 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.4 g
Cholesterol3 mg
Sodium607 mg
Potassium43 mg
Calcium6.4 mg
Iron1.8 mg
Magnesium8.4 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate50 mcg
Choline1.6 mg
Caffeine0 mg
Water6.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 74. The excerpt below is the record exactly as published.
WAFERS. Mix thoroughly into one pint of flour one table-spoonful of lard, one-half tea-spoonful of salt. Mix into a stiff dough with one tea-cupful of cold water and sweet milk (half of 10 146 The New Kentucky Home Cook Book. each). Work and beat until it is smooth and blisters. Roll out thin, cut into small biscuit ; then roll each biscuit until it is as thin as a knife-blade. Bake until a nice brown in a quick oven. Mrs. Laura C. Dimmitt. PLAIN BISCUIT. Take one table-spoonful of lard, one tea-cupful of sweet milk
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.