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Dessert

Graham Wafers

A simple baked wafer made from Graham flour, salt, and sweet cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Graham Wafers

Why it works: Flour and cream are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 30,481 recipes. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓

Graham Wafers

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. In a bowl, combine Graham flour and salt.

  3. Add sweet cream and mix quickly and thoroughly.

Shape and bake

  1. Roll out the dough as thin as possible.

  2. Cut the rolled dough into strips and prick with a fork.

  3. Bake in the preheated oven until golden.

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.

Photo for illustrative purposes only · Contact us to use it

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. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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

What each ingredient does

Graham flour
Provides the main structure and the whole-grain flavour of the wafers.
Sweet cream
Adds moisture and fat so the flour forms a workable, tender dough.
Salt
Enhances the flavour of the flour and cream.

The step that matters

Mix quickly and thoroughly after adding the cream. Overworking wheat flour dough develops gluten, which makes the wafers tough rather than crisp. Mixing just enough to combine keeps the texture tender.

“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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