Wafers à l'Allemande
From The "Queen" cookery books: Ices, 1902
Store wafers in air-tight tins.
Presented as published in 1902. 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 The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 71. The excerpt below is the record exactly as published.
Wafers a 4’Allemande. — Blanch a pound of sweet almonds, and slice them very thinly, then put them in a basin with 12oz. of caster sugar, and two- good pinches of crisped orangeflowers, and mix it all to a paste with white of egg
Cook this with the app: pantry check, scaling, and the assistant.