Wafers
From The home science cook book, 1902
Almond paste may be creamed in with the butter, or flavor with cinnamon or vanilla. They may be tinted with color pastes.
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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 91. The excerpt below is the record exactly as published.
Wafers. Cream one-fourth cup (two ounces) of butter gradu- ally, add one-half cup of powdered sugar, and almost, drop by drop, four tablespoons of milk. Next mix in a scant cup of bread flour and a few drops of any flavoring extract preferred
Cook this with the app: pantry check, scaling, and the assistant.