SC - Re: Wafers

[Philip & Susan Troy]

Linda Peterson wrote:
> 
> I'm just guessing, but my experience with cookies leads me to believe that
> the sugar is directly related to the crispiness in wafers.  Mirhaxa

Yes, which is presumably part of why they become more rigid as they cool.

Adamantius

> 
> On Thu, 6 Jan 2000, Philip & Susan Troy wrote:
> 
> > "Michael F. Gunter" wrote, about his plans for wafers:
> > >
> > > Yes sweet with a sprinkling of powdre douce.
> > >
> > > For a nice sounding savory wafer I recall a wafer made with
> > > fish and cheese that sounded appetizing.
> >
> > As I recall that recipe is in "Take A Thousand Eggs or More", but I
> > could be mistaken, and am unable to check at the moment. Does anybody know?
> >
> > As for savory wafers, yes, cheese versions exist which would probably be
> > ideal, but which may not be completely in keeping with people's
> > expectations (rightly or wrongly) of what a wafer should be: non-sweet
> > wafers tend to be slightly limp and rubbery compared to sweet ones, but
> > I'm not really sure how crisp savory wafers in period were supposed to
> > be. I've seen paintings of wafers skewered on a brochette for portable,
> > commercial sale, and they look as if they were at least, at one time,
> > pretty floppy.
> >
> > Another solution might be to use a "sweet" wafer recipe that uses a
> > minimum of sugar, just as a bare seasoning, rather than a cookie-ish
> > flavoring. I know some of the Carr's brand of crackers or biscuits, for
> > example, commonly eaten with cheese, are sweetened in spite of their
> > being basically a savory cracker, or at least one appropriate for savory accompaniments.
> >
> > The Markham recipe for wafers (he doesn't specify them as sweet or
> > savory, as I recall) calls for flour, egg yolks, rosewater, sugar, and
> > cream; you could probably use only a small amount of sugar and get away
> > with it.
> >
> > Adamantius
> > --
> > Phil & Susan Troy
> >
> > troy at asan.com
> 
>   mirhaxa at morktorn.com
> 
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- -- 
Phil & Susan Troy

troy at asan.com
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