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Dessert

Sweet Wafers

Sweet wafers are thin cakes made from wafer batter, sugar, and milk, baked in wafer irons and rolled while hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 77,875 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Sweet Wafers

Ingredients

Directions

Make the batter

  1. Combine the plain wafer batter with sugar.

  2. Add milk gradually until the batter is thin enough to drop from a spoon.

Bake and shape

  1. Bake in wafer irons.

  2. Roll the wafers while they are still hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Plain wafer batter
Forms the base structure of the wafers as it bakes and sets.
Sugar
Adds sweetness and promotes browning and crispness during baking.
Milk
Thins the batter to a spreadable consistency and adds moisture.

The step that matters

Roll the wafers while they are still hot. As wafers cool they set and turn brittle, so they can crack if rolled late. Shaping them soon after baking, while still pliable, keeps them intact.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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