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Wafers for the Sick
From The new Kentucky home cook book, 1884
Serves 4
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
224Calories
2 gProtein
7 gCarbs
21 gFat
Full nutrition (24 nutrients)
Calories224 kcal
Protein1.9 g
Carbohydrates7.1 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Cholesterol60 mg
Sodium12 mg
Potassium65 mg
Calcium37 mg
Iron0.4 mg
Magnesium5.2 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate10 mcg
Water35 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 180. The excerpt below is the record exactly as published.
WAFERS FOR THE SICK. Take half a pint of cream, whip it thoroughly, add a pinch of salt, and sufficient flour
Cook this with the app: pantry check, scaling, and the assistant.