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Margaret Dyson Holland cookbook, 1834
Page 86
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Wafers . (214) 4 oz of sugar, 8 oz of flour, and a pint of cream mix the flour and sugar together with a little cream, mix it smooth with a wooden spoon by degrees mix in all the cream make your wafer tins hot on both sides and perfectly clean, rub them over with a bit of sweet butter put into a clean cloth pour on one side a spoonfull of butter - Let the iron gently down and bake it over a clear fire turning the iron once or twice when baked turn the wafer up into any shape you like. they should be baked a pale brown N.B. if the wafers are too brittle their is too much sugar in them if too soft there is too little you may add sugar or flour as occasion requires. If you wish the wafer to taste of ginger add a little fine ground ginger at the first mixing. Almond Puffs (215) Make some good puff paste, cut it out with a small tin shape and put it on tins to bake. I bunch some almonds and chop them fine, add the white of an egg and loaf Sugar pounded till the paste with the almonds and bake them -
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Wafers . (214) 4 oz of sugar, 8 oz of flour, and a pint of cream mix the flour and sugar together with a little cream, mix it smooth with a wooden spoon by degrees mix in all the cream make your wafer tins hot on both sides and perfectly clean, rub them over with a bit of sweet butter put into a clean cloth pour on one side a spoonfull of butter - Let the iron gently down and bake it over a clear fire turning the iron once or twice when baked turn the wafer up into any shape you like. they should be baked a pale brown N.B. if the wafers are too brittle their is too much sugar in them if too soft there is too little you may add sugar or flour as occasion requires. If you wish the wafer to taste of ginger add a little fine ground ginger at the first mixing. Almond Puffs (215) Make some good puff paste, cut it out with a small tin shape and put it on tins to bake. I bunch some almonds and chop them fine, add the white of an egg and loaf Sugar pounded till the paste with the almonds and bake them -
Szathmary Culinary Manuscripts and Cookbooks
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