Walnut Wafers (Oublies aux Noix) a la Walde

Ingredients

• Half pound brown sugar
• half pound shelled walnuts
• three tablespoons flour
• one teaspoon butter
• half teaspoon Royal baking powder
• two eggs

Method

1. 1

   Stir butter and sugar, add the eggs, nuts, flour, and baking powder.

2. 2

   Drop teaspoonfuls on a buttered pan, sprinkle with nuts, bake in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 603. The excerpt below is the record exactly as published.

three tablespoons flour, one tablespoon cornstarch, one small teaspoon Royal baking powder, one teaspoon vanilla (or brandy), two eggs. How to Make Them. Put the walnut meat through machine, or chop very fine, put through a fine sieve, make to a smooth paste. Work the sugar, walnut meat, and butter together, then add the yolks, flour, cornstarch, baking powder, brandy (or vanilla); last add whites of the eggs — well beaten. Put squares on a but¬ tered baking sheet sprinkled with chopped walnuts and coarse granulated sugar. Bake in a hot oven. Serve for afternoon tea. Spice Drops ( Gouttes d’Epice ) a la Grace Half cup butter, one cup brown sugar, one teaspoon cinnamon, nutmeg, cloves, etc., yolks of two eggs, the juice of half lemon, two and a half cups flour, one teaspoon Royal baking powder. How to Make Them. Work the butter and sugar until nice and smooth, add the spices, then the yolks, lemon juice, flour, and baking powder. Put teaspoonfuls on a well-buttered baking sheet, spread very thin, put a large pressed raisin in the centre of each. Bake in oven until golden brown — about six to eight minutes. Cream Pastry Cakes ( Gateaux a la Creme) a la Sweden Half pint sour or sweet cream, half cup butter, one teaspoon Royal baking powder, white of one egg, three-quarters cup butter, three to four cups flour. How to Make Them. Wash the butter, stir to a cream, add the whipped cream, then brandy or vanilla, white of egg, flour, baking powder. Make a stiff dough, roll thin, cut with the fancy cutter, in different shapes. Bake on a buttered baking sheet. 416 THE SWEDISH, FRENCH, AMERICAN COOK BOOK Small Chocolate Cakes ( Petits Gateaux au Chocolat ) a la Ethel Three tablespoons sugar, two eggs, two ounces chocolate, one tablespoon melted butter, three tablespoons flour, one teaspoon Royal baking powder. How to Make Them. Stir yolks and sugar to a souffle, add the chocolate (dissolved), then the melted butter, flour, baking powder; last add whites of the eggs — well beaten. Bake in small buttered cake tins — little heart shapes or in any shape desired. Glaze with chocolate and white fondant frosting. Chocolate Sugar-Leaf Jumbles a la Brigitta Gimblettes au Chocolat sucre, a la Brigitta Two eggs, three heaping tablespoons sugar, three tablespoons flour, one teaspoon Royal baking powder, one ounce chocolate, one teaspoon vanilla (or brandy). How to Make Them. Stir the eggs in a bowl, add the sugar, stir until nice and light, add flour, baking powder, grated chocolate, vanilla, or brandy. Spread on a buttered baking sheet, four inches in length and three inches in width, sprinkle with chopped almonds or other nuts, bake in a hot oven until brown. Turn out, shape quickly around the finger. Almond Musslor ( Petit Gateau a V Amande) a la Europeenne One cup butter, three-quarters cup almond paste, whites of four eggs, one cup powdered sugar, the juice and rind of one lemon, one and a half cups flour, half teaspoon Royal baking powder. How to Make It. Wash the butter, add the sugar, work until creamy. Stir the almond paste until smooth, then mix it to the butter; stir again, add the lemon juice. Beat whites of the eggs very stiff, add part of them, then flour and baking powder, stir until smooth, then add the rest of the whites of the eggs. Bake in ring forms or any kind desired Can also be rolled out and cut in fancy shapes and baked. Can be iced and sprinkled with chopped almonds. Serve for afternoon tea, in small fancy paper cups. Royal Cookies ( Petits Gateaux a la Roy ale) Half cup butter, one cup sugar, whites of two eggs, three and a half cups flour, one teaspoon Royal baking powder, one table¬ spoon brandy, one cup whipped cream. How to Make Them. Stir butter and sugar to a cream, add whites of the eggs, cream, flour, baking powder, and brandy. Mix the dough well — soft enough to handle. Flour the board, roll the dough very thin, cut out with a cutter in any shape. Bake until brown — about six minutes. Oatmeal Cookies a la Gimo Petits Gateaux a la Farine d’Avoine, a la Gimo One egg, half cup sugar, half cup milk, one cup flour, quarter cup cream, two cups fine oatmeal, a half cup butter, one and a half teaspoons Royal baking powder, a pinch of salt, one tablespoon brandy. How to Make Them. Stir butter and sugar to a cream, add egg, milk, cream, and brandy. Sift the oatmeal, flour, and baking powder, pinch of salt, and add; roll very thin, cut in any shape. Bake in a moderately hot oven. Walnut Wafers ( Oublies aux Noix ) a la Walde Half pound brown sugar, half pound shelled walnuts, three table¬ spoons flour, one teaspoon butter, half teaspoon Royal baking powder, two eggs

Cook this with the app: pantry check, scaling, and the assistant.