SC - ancient pasta

[Philip & Susan Troy]

david friedman wrote:
> 
> Stefan li Rous wrote:
> >> You cooked the wafers the day before the feast? How did you serve them? Did
> >> you serve them cool? I had gotten the idea that wafers should be served
> >> warm and fresh, so I hadn't considered it workable for a normal SCA feast.
> 
> and Adamantius answered:
> >Think in terms of how wafers are made, and their overall mass to volume
> >ratio. They cool off pretty quickly, and a wafer iron makes one, or a
> >couple, at a time, and as a period cooking utensil probably was fairly
> >specialized and probably not especially cheap. Then you make them in
> >batches and, as seems to be documented in many cases, go out and hawk
> >them on the street like many another specialty merchant.
> >
> >I don't know they'd have been eaten days old, but I imagine getting them
> >in quantity where all of them are hot off the irons is unlikely.
> 
> Rufina regularly brings pre-made wafers to the war, and they are fine as
> long as they stay in a sealed container. If they sit out overnight they
> tend to get limp. I believe she uses one of Le Menagier's recipes--very
> tasty, but I don't know the recipe.

She's used several recipes, I believe. The ones she and Yeshua have made
that I've had were from the Markham recipe, I think.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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