SC - Re: Dishe of Snowe, LONG

[Sue Clemenger]

Anyone know of a source (mail order or otherwise), where one could order a wafer
press like that?  I've always wanted to make them, but lack the proper tools....
Maire

ChannonM at aol.com wrote:

> As I had a few requests for the recipe, I'll post it here for anyone who
> would like it.
>
> Hauviette
>
> The “main work” herein after referred to is  A Proper Newe Booke of Cokerye,
> 16 Century, edited by Catherine Frances Frere, Cambridge; W. Heffer & Sons
> Ltd, 1913, Found in Cariadoc's Miscellany
>
> Sixth dish:A Dish of  Snowe with French Wafers
>
> Original Recipe- Main work page 25
> To Make a Dyschefull of Snowe
> Take a pottel of swete thycke creame and the whytes of eyghte egges, and
> beate them altogether wyth a spone, then putte them in youre creame and a
> saucerfull of Rosewater, and a dyshe full of Suger wyth all, then take a
> stycke and make it cleane, and then cutte it in the ende foure square, and
> therwith beate all the aforesayde thynges together and ever as it ryseth take
> it of and put it into a Collaunder, this done take one apple and set it in
> the myddes of it and a thicke bushe of Rosemary, and set it inn the  myddes
> of the platter, then cast your Snowe uppon the Rosemarye and fyll your
> platter therewith. And yf you have wafers caste some in wyth all and thus
> serve them forthe.
>
> Redacted Recipe
>  take 2 quarts of cream, 8 egg whites, a 1/4 cup of rosewater, 1 cup of sugar
> and beat the cream with a wisk and the eggs, rose water and sugar.Mix them
> with the cream. Place an apple and a sprig of rosemary in the centre of a
> platter and surround with the mixture. If you have wafers, place some in the
> dish and serve.
>
> Modern Version : Serves 8
> 1/2 pint whipping cream
> 1 egg white
> 2 tsp rosewater
> 1/4 cup sugar
>
> Beat the egg white and slowly add the sugar until stiff peaks form. Beat the
> whipping cream and rose water until stiff. Blend the two gently with a
> folding motion. Refridgerate until used.
>
> French Wafers
>
> The original recipe is found in Le Menagerie de Paris, 1393
>
> Wafers (Gauffres) be made in five ways.  By one method you beat up the eggs
> in a bowl then add salt and wine and throw in flour and mix them, and then
> put them on two irons, little byb  little, each time, as much paste as the
> size of a leche or strip of cheese, and press them between the two irons and
> cook on both sides and if the iron doth not separate easily from the paste
> grease it before hand.
> The third method is that Strained Waffles (Gauffers couleisses) and they be
> called strained for this reason only, that the paste is clearer and it as it
> were boiled clear, after theaforesaid manner and onto it one scatters grated
> cheese and all is mixed together.
>
> The fourth method is flour made into a paste with water, salt and wine
> without either eggs or cheese.
> Item, the wafer makers make another kind called big sticks (gros bastons)
> which be made of flour made into a paste with eggs and powdered ginger.
>
> Modern Recipe based on “pizelle recipe” see below
> 8 eggs
> 1c sugar
> 1 c oil
> 2 1/2 c flour
> 2/3 c red wine
>  Combine all ingredients. Using a “pizelle” waffle maker ( an Italian waffle
> like cookie press) pour approximately 1/8 cup of batter into the base. Press
> down and release in about 30 seconds or so. If a pizelle maker is no
> available you can simply drop batter onto a hot griddle, although the pizelle
> maker creates a beautiful lace like wafers. I don’t own one myself but
> enquired with all of my Italian friends and their elderly relatives and
> finally came up with someone who was happy to lend it to me. The results were
> great.
>
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