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Walnut Wafers
From San Rafael cook book, 1906, 1906
Serves 10
Presented as published in 1906. 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
196Calories
3 gProtein
25 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories196 kcal
Protein3.3 g
Carbohydrates25 g
Fiber0.6 g
Sugars21 g
Total Fat9.6 g
Saturated Fat1.1 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat6.3 g
Omega-30 g
Cholesterol37 mg
Sodium20 mg
Potassium98 mg
Calcium35 mg
Iron0.7 mg
Magnesium21 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate8.7 mcg
Choline30 mg
Caffeine0 mg
Water8.5 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 79. The excerpt below is the record exactly as published.
WALNUT WAFERS— Mrs. W. Locke. 1 cup of brown sugar, 1 cup of walnuts broken into small pieces, 2 «ggs, a pinch of salt, 3 heaping tablespoons of flour. Drop on buttered tins, and bake in quick oven a few minutes. PEANUT WAFERS— Mrs. J. E. Alexander. % cup sugar, 2 rounded tablespoons butter, 2 eggs
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