vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Wafers for Dessert

Name: Wafers for Dessert
Yield: 6 servings
Ingredients: Work up ½ a pound of Brie, Gruyere, or very fresh American cheese; with as much butter; Add 4 eggs; a little water; and flour to make a stiff paste

From With a saucepan over the sea, 1902

Serves 6

Provincial French recipe.

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

Nutrition per serving

202Calories

13 gProtein

1 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories202 kcal

Protein13 g

Carbohydrates1.2 g

Fiber0 g

Sugars0.2 g

Total Fat16 g

Saturated Fat8.3 g

Monounsaturated Fat4 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol162 mg

Sodium295 mg

Potassium75 mg

Calcium286 mg

Iron0.6 mg

Magnesium14 mg

Phosphorus239 mg

Zinc1.8 mg

Copper0 mg

Manganese0 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A173 mcg

Vitamin E0.6 mg

Vitamin K1 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0 mg

Folate24 mcg

Choline98 mg

Caffeine0 mg

Water39 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 67. The excerpt below is the record exactly as published.

WAFERS FOR DESSERT. (Provincial France.) Work up ^ a pound of Brie, Gruyere, or very fresh American cheese with as much butter, until smooth. Add 4 eggs, a little water, and flour to make a stiflT paste

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