Wafers filled with Cream
From Puddings and Pastry à la Mode, 1889
They look well alternately one white and one pink cream.
Presented as published in 1889. 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
787Calories
19 gProtein
157 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories787 kcal
Protein19 g
Carbohydrates157 g
Fiber0 g
Sugars114 g
Total Fat11 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium144 mg
Potassium217 mg
Calcium68 mg
Iron5 mg
Magnesium27 mg
Phosphorus259 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.9 mg
Folate138 mcg
Choline294 mg
Caffeine0 mg
Water82 g
As published
This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 23. The excerpt below is the record exactly as published.
Wafers filled with Cream. Beat together two ounces of Vienna flour, four ounces of castor sugar and two eggs, then roll out at once ; rub a baking-sheet with wax and place in a quick oven ; cut out six circles and curl up when hot ; fill these with whipped cream flavoured with vanilla
Cook this with the app: pantry check, scaling, and the assistant.