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German Wafers

A historical recipe from The Bread and Biscuit Baker's and Sugar-Boiler's Assistant Including a Large Variety of Modern Recipes, by Robert Wells (1890).

A historical recipe

The Bread and Biscuit Baker's and Sugar-Boiler's Assistant Including a Large Variety of Modern Recipes, by Robert Wells (1890). Project Gutenberg eBook #53627.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Bread and Biscuit Baker's and Sugar-Boiler's Assistant Including a Large Variety of Modern Recipes, by Robert Wells (1890). Digitised by Project Gutenberg, eBook #53627 (https://www.gutenberg.org/ebooks/53627). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 8 ozs.
  2. sugar, 8 eggs, 4 ozs.
  3. flour, 1 oz.
  4. butter.
  5. Put the flour in a small basin, rub in the butter and add eggs and sugar;
  6. have the tins well greased, and drop the batter on them with a spoon in pieces a little larger than a penny.
  7. Bake in a cool oven.
  8. When baked form into the shape of a cone, dip each edge in white of egg, and then each end in coloured sugar.
  9. They make a nice show for a window.