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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
1144Calories
41 gProtein
217 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories1144 kcal
Protein41 g
Carbohydrates217 g
Fiber0 g
Sugars214 g
Total Fat14 g
Saturated Fat4.4 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol457 mg
Sodium9973 mg
Potassium826 mg
Calcium253 mg
Iron8.3 mg
Magnesium62 mg
Phosphorus480 mg
Zinc5.7 mg
Copper0.4 mg
Manganese0.2 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)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)9.5 mg
Folate65 mcg
Choline299 mg
Caffeine0 mg
Water169 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 152. The excerpt below is the record exactly as published.
Walnut Wafers. Beat 2 eggs very light without separating ; add gradually 1 cup 252 KENTUCKY RECEIPT BOOK. of brown sugar rolled fine, beating all the while. Mix 2 tablespoons of Imperial Granum and a pinch of salt, add to the first mixture, together with 1 cup of walnut meats chopped fine
Cook this with the app: pantry check, scaling, and the assistant.