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Walnut Wafers
From The Landmarks club cook book, 1903
Serves 8
Mrs. Borglum, Sierra Madre.
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
137Calories
3 gProtein
29 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories137 kcal
Protein2.6 g
Carbohydrates29 g
Fiber0 g
Sugars27 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol49 mg
Sodium153 mg
Potassium68 mg
Calcium47 mg
Iron0.7 mg
Magnesium5.6 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate11 mcg
Choline37 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 111. The excerpt below is the record exactly as published.
One coffeecup walnut meats, slightly broken, but not chopped, one cup brown sugar, three tablespoons flour (not too heaping if you want wafers waxy), half teaspoon baking powder, third teaspoon salt, two eggs. Mix sugar, eggs and salt, then add flour with baking powder, and lastly the nuts. Drop on buttered tins, letting it run together as thin as pos- sible. Bake quickly a light brown, and when done cut into squares. Mrs. Borglum, Sierra Madre. WALNUT WAFERS. One cup brown sugar, two eggs well beaten, one cup wal- nuts, three tablespoons flour
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