Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 15. One of the earliest known cookbooks by an African American author.
Separating and beating eggs to different consistencies creates optimal structure: yolks emulsify the butter and sugar for richness, while stiffly beaten whites incorporate air bubbles that expand when heated, creating a light, crisp texture. The high ratio of eggs to flour produces a delicate batter that sets quickly in hot wafer irons, and rolling while still hot takes advantage of the pliable state before the structure fully sets and becomes brittle.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
Cream the butter
Beat the yelks, butter, and sugar together until light
Beat the whites to a stiff froth
Add all together
Stir to a batter
Drop into greased wafer irons
Bake in a minute
Take while hot, roll them up and ice them
The batter can be prepared up to 2 hours ahead and kept covered at room temperature, though you may need to gently fold it together again before using as some separation may occur. The icing should be made fresh before using. Once baked and rolled, uniced wafers can be stored in an airtight container for 1 day before icing.
Store iced wafer rolls in an airtight container with parchment paper between layers to prevent sticking. They will keep at room temperature for up to 3 days, though they are best within 24 hours as they gradually lose crispness due to moisture from the icing. Do not refrigerate as this will make them soggy.
