dairy-freesoy-freefish-freeshellfish-free
Walnut Wafers
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
1201Calories
43 gProtein
229 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories1201 kcal
Protein43 g
Carbohydrates229 g
Fiber0 g
Sugars214 g
Total Fat15 g
Saturated Fat4.4 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol457 mg
Sodium273 mg
Potassium846 mg
Calcium250 mg
Iron9.1 mg
Magnesium66 mg
Phosphorus497 mg
Zinc5.8 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B61.1 mg
Vitamin B129.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate90 mcg
Choline299 mg
Caffeine0 mg
Water170 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 144. The excerpt below is the record exactly as published.
Walnut Wafers. Beat 2 eggs very light without separating ; add gradually 1 cup of brown sugar and a pinch of salt. Mix with this 2 tablespoons flour and 1 cup of walnut meats chopped fine
Cook this with the app: pantry check, scaling, and the assistant.