Wafers Filled with Cream

Ingredients

• 2 ozs. of flour
• ^ lb. of loaf sugar
• 2 eggs
• 1 oz. of wax
• f pint of cream
• 1 teaspoonful of cochineal
• saltspoonful of vanilla
• 1 J oz. of sugar

Method

1. 1

   Beat well together the flour, the loaf sugar, and the eggs; roll out.

2. 2

   Bake on a sheet of tin or copper which has been rubbed with wax.

3. 3

   Bake in a quick oven.

4. 4

   Cut out six circles, and curl up when hot.

5. 5

   Fill up with whipped cream, flavoured with vanilla and sweetened.

6. 6

   Place in a circle on a dish, and serve cold.

7. 7

   The cream may be coloured pink with cochineal.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 43. The excerpt below is the record exactly as published.

^ lb. of loaf sugar ; 5 eggs (the whites and > shells). Steep the gelatine in water ; when soft add half a ;pint of boiling water, the rind of two lemons, and ;a gill of juice, half a pound of loaf sugar, and the '.vi^hites and shells of five eggs. Boil well together, ; and strain through a jelly bag. Wafer Pudding. For Five Persons — IJ teaspoonfuls of flour; 1 egg; 2 ttablespoonfuls of cream ; 1 tablespoonful of butter; 10 tea- < spoonfuls of milk ; 1 oz. of castor sugar. Beat together for ten minutes the fiour, the egg, ■the cream, the butter (warmed in the milk), and one t ounce of castor sugar. Bake in saucers a nice brown . Wafers Filled with Cream. For Six Persons. — 2 ozs. of flour ; j lb. of loaf sugar ; 2 t eggs ; 1 oz. of wax ; f pint of cream ; 1 teaspoonful of c cochineal ; saltspoonful of vanilla ; 1 J oz. of sugar

Cook this with the app: pantry check, scaling, and the assistant.