SC - German Oblaten

[LrdRas@aol.com]

Greetings!  The term probably _does_ refer to communion-type wafers 
since they are still commercially available.  The German import house 
here in Cleveland had at least three different sizes a number of years 
ago which I used for the base of my small marchpanes.  The modern 
oblaten are very white and papery, which reminds many of us of the 
communion wafers that melt in the mouth, or that "papery" substance 
used on Italian nougats.  How papery the German wafers would have been 
in the 1500s and 1600s, I don't know.

English marchpanes call for the marzipan to be laid on "wafers".  IIRC, 
at least one recipe calls for layering the wafers to increase the 
dimension of the marchpane.  Some English recipes for marchpanes 
indicate that their thickness is about "two fingers", again IIRC.

Alys Katharine
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