Wafers, Geneva

Ingredients

• three ounces of fresh butter
• two heaped table-spoonfuls of powdered sugar
• two well-whisked eggs
• three ounces of dried flour

Method

1. 1

   Beat three ounces of fresh butter to cream.

2. 2

   Add two heaped tablespoonfuls of powdered sugar, two well-whisked eggs, and, very gradually, three ounces of dried flour.

3. 3

   Beat the batter till it is smooth.

4. 4

   Butter a baking-sheet, and drop on it at regular intervals a teaspoonful of the mixture.

5. 5

   Bake the wafers in a gentle oven.

6. 6

   When they are set, but still quite soft, take them out, and turn them to the shape of horns.

7. 7

   Put a little piece of bread into the wide end to keep them in shape, and let them remain in the oven till crisp.

8. 8

   When they are cold, take out the bread, and just before serving the wafers fill them with jam and whipped cream.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2235. The excerpt below is the record exactly as published.

Wafers, Geneva. — Beat three ounces of fresh butter to cream. Add two heaped table- spoonfuls of jiowdered sugar, two well-whisked eggs, and, very gradually, thi-ec ounces of dried flour

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