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Swedish Wafers
5 ozs. flour ¼ teaspoon vanilla Shredded almonds Cream the butter, add sugar gradually, eggs slightly beaten, flour, and flavoring. Drop by spoonfuls on an inverted buttered dripping-pan. Spread very thinly, using a knife, in circular shapes about three inches in diameter. Sprinkle with almonds, and bake in a slow oven. Remove from pan, and shape at once over the handle of a wooden spoon.
Marguerites I ¼ teaspoon baking powder 1/3 teaspoon salt 2 eggs 1 cup brown sugar 1/2 cup flour 1 cup pecan nut meats, cut in small pieces Beat eggs slightly, and add remaining ingredients in the order given. Fill small buttered tins two-thirds full of mixture, and place pecan nut meat on each. Bake in a moderate oven fifteen minutes. 1½ cups sugar 1/2 cup water 5 marshmallows Whites 2 eggs
A thin rolled almond wafer of the tuile type. The whole dish hinges on shaping the wafers while they are still hot and pliable, so bake only two or three at a time.
- Incomplete ingredient listOnly the flour (5 oz, somewhere between 1 cup plus 2 tablespoons and 1 1/4 cups depending on how loosely the cup is filled), a quarter teaspoon of vanilla and the almonds are given quantities here; the butter, sugar and eggs called for in the method have no amounts. Tuile batters of this type tend towards roughly equal weights of butter, sugar, egg and flour, but the original figures are not recoverable from this page.
- "Slow oven"A low heat, usually reckoned somewhere in the 250-325F range. Thin wafers on a buttered pan colour fast at the edges, so watch from about six minutes; they are done when the rims are golden and the centres still pale.
- The inverted dripping-panA dripping-pan is a shallow roasting tin, turned upside down so there is no rim to obstruct the spatula. A flat baking sheet with one lip does the same job; butter it well or use parchment.
- SpreadingDrop small spoonfuls well apart and spread to about three inches with an offset spatula. The batter runs in the oven, so leave at least two inches between rounds.
- ShapingWork fast. Lift each wafer the moment it leaves the oven and drape it over a wooden spoon handle or a rolling pin. If they stiffen before you get to them, return the pan to the oven for fifteen seconds to soften.
- AlmondsShredded almonds means blanched almonds cut lengthwise into slivers, not the modern flaked sort, though flaked will serve. Scatter them lightly; a heavy layer stops the wafer curling.
- Yield and keepingWith the butter, sugar and egg quantities missing, the yield cannot be fixed; 5 oz of flour spread this thinly suggests a couple of dozen three-inch wafers. They go soft within hours in damp air, so store airtight and eat the same day.
Thin crisp wafers rolled hot around a stick belong to a long northern European tradition, from the Swedish rullrån and Norwegian krumkake, both traditionally baked between hinged irons over a fire, to the French tuile. The version here is the oven-tray adaptation: no special iron, just a flat pan and the handle of a wooden spoon standing in for the wooden cone.