Rolled Wafers

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • ¼ cup butter
  • ½ cup powdered sugar
  • ½ teaspoon vanilla
  • ¼ cup milk
  • cup bread flour
  • Almonds, grated


Cream the butter, add the sugar gradually, and milk drop by drop; then add flour and flavoring. Spread very thinly with a broad, long-bladed knife, on a buttered inverted dripping pan. Sprinkle with almonds. Crease in three inch squares, and bake in a slow oven until delicately browned. Place pan on back of range; cut squares apart with a sharp knife, and roll while warm, over the handle of a wooden spoon, or in cornucopia shape. May be filled with Whipped Cream, before serving.