vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Wintergreen Wafers
From Boston Cooking-School cook book, 1896
Serves 10
For variety, color with vegetable coloring and flavor with vanilla, orange or lemon extract, clove or cinnamon.
Presented as published in 1896. 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
12Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories12 kcal
Protein0.3 g
Carbohydrates2.7 g
Fiber0 g
Sugars2.4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4 mg
Potassium0.5 mg
Calcium1.2 mg
Iron0.1 mg
Magnesium0.2 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.5 mcg
Choline0.1 mg
Caffeine0 mg
Water2.2 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 301. The excerpt below is the record exactly as published.
WINTERGREEN WAFERS 1 teaspoon granulated gelatine 3 teaspoons boiling water 2 teaspoons cold water Few drops oil of wintergreen Confectioners’ sugar
Cook this with the app: pantry check, scaling, and the assistant.