SC - Pancakes and waffles.

[Huette von Ahrens]

- --- Par Leijonhufvud <parlei at algonet.se> wrote:
> On Thu, 11 May 2000 LrdRas at aol.com wrote:
> 
> > << Frankly, I refuse to object to pancakes,
> scrambled eggs, French toast... >>
> > 
> > That's a good thing since they are period foods.
> ;-)
> 
> Pancakes? To quote someone "recipie, please". I know
> a young lady who
> would very much want to be able to ducument them,
> but I haven't seen any
> recipies, to her great dismay. 

>From "De Verstandige Kock" [Dutch 1667, the preface
says that many of the recipes in this cookbook copy
those from "Eenen Seer Schonen/ende Excellenten
Coc-boeck" published in 1589.  This is the only period
Dutch cookbook that has been translated into English.
There are many paintings of pancakes and waffles that
are pre-1600.  Please see my post from last week or
so.]

Huette

1) To fry common Pancakes.

For each pond of Wheat-flour take a pint of sweet Milk
and 3 Eggs.  Some add some sugar to it.

2) To fry the best kind of Pancakes.

Take 5 or 6 Eggs with clean, running water, add to it
Cloves, Cinnamon, Mace, and Nutmeg with some Salt,
beat it with some Wheat-flour as thick as you like,
fry them and sprinkle them with Sugar; these are
prepared with running water because with Milk or Cream
they would be tough.

3) To fry Groeninger Pancakes.

Take a pond of Wheat-flour, 3 Eggs, a quarter pond of
Currants and Some Cinnamon, this is fried in Butter. 
Is good.

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.



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