SC - wafer help
Ben Engelsberg
bengels at chronic.lpl.arizona.edu
Wed Jun 23 09:04:43 PDT 1999
Yes, the cone is used to role the pizelle into a cone, usually to be
filled with fruit or custard or some other treat. One lovely presentation
I have seen (OOP) is to make 3 cones per serving, fill one with chopped
strawberry, one with raspberry, and one with blueberry, then drizzle one
with white, one with milk and one with dark chocolate. Arrange on a plate
drizzled with puree of the 3 berries used.
On Wed, 23 Jun 1999, Stefan li Rous wrote:
> Ben Engelsberg answered my question about where to get a pizelle iron
> with:
> > Here is an URL I found for a catalog page selling these devices, as well:
> > http://www.widerview.com/v5610.html
>
> Thanks for the sources and the pointer to this page.
>
> This page says "complete with cone roller" and shows a shallow wooden
> cone with a handle on it. Anyone know what this cone is for? To roll
> the fresh, soft pizelle around to get a cone? Since you are mashing
> the dough between two hot surfaces, I don't think it is for smoothing
> the wafer with. If it is to make a cone with, is their any evidence of
> this cone shape being used in period? I just remembered seeing "rolled".
>
> --
> Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
> Mark S. Harris Austin, Texas stefan at texas.net
> **** See Stefan's Florilegium files at:
> http://lg_photo.home.texas.net/florilegium/index.html ****
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
> ============================================================================
>
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list