Sweet Wafers

Six eggs, one pint of flour, two ounces of melted butter, one and a half cupfuls of powdered sugar, one cupful of milk, one teaspoonful of nutmeg. Beat whites and yolks separately and very stiff. Rub the sugar and butter together, and work in first the yolks, then the milk, then the flour and whites. Bake in well-buttered wafer or waffle irons very quickly, browning as little as possible. Roll them while hot upon a smooth, round stick not larger than your little finger, slipping it out carefully when the wafer takes the right shape.

From page 67 of the 1904 edition.

Original page from the book