Wintergreen Wafers
Ingredients
Directions
Make the dough
Soak gum tragacanth in water twenty-four hours and rub through a fine wire sieve; add enough confectioners’ sugar to knead.
Flavor with a few drops of oil of wintergreen.
If liked pink, color with fruit red.
Shape and dry
Roll until very thin on a board or marble dredged with sugar.
Shape with a small round cutter or cut in three-fourths inch squares.
Spread wafers, cover, and let stand until dry and brittle.
This mixture may be flavored with oil of lemon, clove, sassafras, etc., and colored as desired.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
What each ingredient does
- Gum tragacanth
- Forms a stiff, binding paste that lets the dough be rolled very thin and hold its shape.
- Confectioners’ sugar
- Sweetens the dough and stiffens it so it can be kneaded and rolled.
- Cold water
- Hydrates the gum tragacanth so it swells into a smooth, workable mass.
The step that matters
Rolling until very thin. Gum tragacanth dries into a brittle sheet only when rolled thin; thick pieces stay soft and chewy as they dry and may not set properly.
“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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