Wafer recipe (WAS: Re: Re: SC - Weekend Tart Review and Cookie request!

[david friedman]

Chimene asked about wafer recipes.  Here is what the Menagier de Paris has
to say about wafers or waffles (the word could be translated either way):

"Waffles are made in four ways. In the first, beat eggs in a bowl, then
salt and wine, and add flour, and moisten the one with the other, and then
put in two irons little by little, each time using as much batter as a
slice of cheese is wide, and clap between two irons, and cook one side and
then the other; and if the iron does not easily release the batter, anoint
with a little cloth soaked in oil or fat. - The second way is like the
first, but add cheese, that is, spread the batter as though making a tart
or pie, then put slices of cheese in the middle, and cover the edges (with
batter: JH); thus the cheese stays within the batter and thus you put it
between two irons. - The third method, is for dropped waffles, called
dropped only because the batter is thinner like clear soup, made as above;
and throw in with it fine cheese grated; and mix it all together. - The
fourth method is with flour mixed with water, salt and wine, without eggs
or cheese.

"Item, waffles can be used when one speaks of the "large sticks" which are
made of flour mixed with eggs and powdered ginger beaten together, and made
as big as and shaped like sausages; cook between two irons."

This is the Janet Hinson translation.

Elizabeth/Betty Cook


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