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Wafers
From Virginia Cookery-book, 1884
Serves 3
Adjust batter with milk if too short.
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
744Calories
22 gProtein
142 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories744 kcal
Protein22 g
Carbohydrates142 g
Fiber0.9 g
Sugars76 g
Total Fat26 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol416 mg
Sodium146 mg
Potassium264 mg
Calcium92 mg
Iron6.6 mg
Magnesium36 mg
Phosphorus293 mg
Zinc1.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2 mcg
Vitamin C0.1 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.7 mg
Folate181 mcg
Choline294 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 92. The excerpt below is the record exactly as published.
Wafers. Beat six eggs separately ; add a pint of flour, half a pound of sugar, and two ounces of butter. They are nice without any flavoring ; but, if preferred, a little grated i^utmeg or powdered cinnamo
Cook this with the app: pantry check, scaling, and the assistant.