vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Wafers, Ice
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. 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
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.
half a pound of flour and lialf a j^ound of i:)Owdered sugar. Add thr(M' wcll-lieaten eggs and a few drops of essence of vanilla, and beat the mixture till it is quite smooth. Melt half a pound of fresh butter, work this into the batter, and boat it again. Add very gradually a quart of milk. Let the batter remain untouched for an hour, and bake the wafers in the usual way. Wafers with Jelly. — Beat a quarter of a pound of fresh butter to cream. Add half a pound of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.