SC - Waffles and Books

[david friedman]

At 1:52 AM -0700 7/1/00, Huette von Ahrens wrote:

>4) To fry Waffles.
>
>For each pond of Wheat-flour take a pint of sweet
>Milk, a little tin bowl of melted Butter with 3 or 4
>Eggs, a spoonful of Yeast well stirred together.
>
>5) To fry Wafers.
>
>Take a pond Wheat-flour, a loot Cinnamon, a half loot
>Ginger, 2 Eggs, a half beer glass Rhenish-wine, a
>stuyver Rosewater, a small bowl Butter without Salt, a
>little Sugar; beaten with some lukewarm water until
>the thickness of Pancake [batter] and fried in the
>iron.  Is delicious.

I gather there are two different Dutch words here, which are being 
translated "wafer" and "waffle." Do we know how far back the words 
go, and is there additional evidence on the difference in their 
meaning? Is there a Dutch equivalent of the OED where one can find 
such information?

>Here are two URLs that show paintings of period
>waffles:

I think the pictures look more like waffles than wafers, but I'm not 
sure one can say for certain--although it might be clearer from the 
original than from the webbed version, which has a lot less detail.

>I am sure that Cariadoc will dismiss these as being
>"Early Modern", but I think that they are still within
>SCA period.

I don't think I ever use that term. In the culinary context, I prefer 
"nouvelle cuisine."

17th century is not within SCA period, although what is happening in 
the 17th century is some evidence of what was happening during the 
16th century. But the webbed pictures you cite are within our 
period--and are probably showing waffles.

David/Cariadoc
http://www.daviddfriedman.com/