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Wafers
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
856Calories
9 gProtein
202 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories856 kcal
Protein8.6 g
Carbohydrates202 g
Fiber0.1 g
Sugars173 g
Total Fat5.3 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium174 mg
Potassium78 mg
Calcium35 mg
Iron1.2 mg
Magnesium9.4 mg
Phosphorus109 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline147 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 382. The excerpt below is the record exactly as published.
WAFERS.— Put 1 cup sugar and ^ cup water in a smooth graniteware saucepan, bring to boiling point or let boil till the syrup will thread when chopped from tip of spoon. Remove to back of range and add 10 m.arshmallows, cut in small pieces. Pour mixture gradually, while beating constantly, over the whites of 2 eggs, beaten stiflf, and add 1 cup pecan nut meats
Cook this with the app: pantry check, scaling, and the assistant.