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Dessert

Graham Wafers

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

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 brisk oven

Ingredients

Directions

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

Make the dough

  1. Mix the ingredients well together.

  2. Let the dough stand for 30 minutes.

Shape the wafers

  1. Roll the dough very thin.

  2. Cut into small cakes using a biscuit cutter.

  3. Place them on a baking tin dusted with flour.

  4. Prick each wafer five or six times with a fork.

Bake

  1. Bake in a 400°F (200°C) oven for nearly an hour.

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
Forms the main structure of the dough and gives the wafers their wholesome texture.
Cream
Adds fat and moisture, making the dough tender and helping it bind.

The step that matters

Roll the dough very thin. Thin dough dries and crisps evenly in the oven. Thick pieces stay soft in the centre, so the wafers will not turn crisp.

“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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