Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓
Fruit Wafers
Ingredients
Directions
Prepare the fruit paste
Rub the pulp of any fruit through a hair sieve.
For every 3 ounces of fruit, add 6 ounces of finely sifted sugar.
Dry the sugar well until it is very hot, then mix it with the heated fruit pulp.
Set the mixture on a hot hearth until it is almost boiling.
Pour the mixture onto plates and again set it until it is dry enough to leave the plates.
Before it candies, take it off and shape it as desired.
Make the batter
Beat the yolk of an egg with a quarter of a pint of water.
Mix the egg yolk mixture with half a pound of flour and orange-flower water to taste.
Bake the wafers
Heat wafer irons and fill them with the batter like gaufres.
Bake for a few minutes.
Nutrition, whole recipe (rough)
Counts 2 of 4 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fruit | not in our table | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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.
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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Fruit
- Its pulp gives the wafers their flavour and forms the body of the paste.
- Sugar
- Sweetens the paste and, once cooked down, helps it set into a firm sheet.
- Flour
- Provides structure to the batter so it holds together in the irons.
- Egg yolk (in the method)
- Adds richness and helps bind the batter.
The step that matters
Take the paste off before it candies. Sugar cooked past the point of setting turns hard and brittle. Removing the mixture once it is dry enough to leave the plates, but before it candies, keeps the wafers pliable enough to shape.
“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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