SC - rosettes? pizelli?

[Huette von Ahrens]

Serian,

The change seems to have taken place in the 16th
century.  The greatest evidence comes from Dutch
paintings and cookbooks.  I have one admittedly
slightly post-period Dutch waffle recipe that uses
wine in it, but not cheese.  The other does not. 
These can be found in Peter Rose's "The Sensible
Cook".

1) 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.
 
2) 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.
 
- --- Serian <serian at uswest.net> wrote:
> I'll jump in with more later, but, Rosettes come in
> some
> really neat shapes, like butterflies.

I have one of an angel, which I use for banquets for
the Barony of the Angels.

Huette

> The history of waffle cookies/wafers is a pet
> project of
> mine because of a long history of a waffle recipe in
> my
> family.  (I know, some of you think this is a
> backwards way
> to get into food research, but that's what sparked
> my
> curiosity in this particular instance).  I haven't
> read the
> whole thread yet, so thanks to any who post other
> information. ....
> 
> Here's my Wafer/Pizzelle research so far.  Someone
> just told
> me about a later period source with wafers made with
> cream. 
> This would have been entered in A&S except they
> allowed only
> one entry per subcategory. (but my candy took 2nd).
> 
> Waffles
> Prepared by Lady Serian
> 
> I have chosen one of the 4 ways of making wafers
> outlined in
> Le Menagier de Paris.  
> 
> Waffles [127] are made in four ways. In the first,
> beat eggs
> in a bowl, then salt and wine, and add flour, and
> moisten
> the one with the other, and then put in two irons
> little by
> little, each time using as much batter as a slice of
> cheese
> is wide, and clap between two irons, and cook one
> side and
> then the other; and if the iron does not easily
> release the
> batter, anoint with a little cloth soaked in oil or
> fat. -
> The second way is like the first, but add cheese,
> that is,
> spread the batter as though making a tart or pie,
> then put
> slices of cheese in the middle, and cover the edges
> (with
> batter: JH); thus the cheese stays within the batter
> and
> thus you put it
> between two irons. - The third method, is for
> dropped
> waffles, called dropped only because the batter is
> thinner
> like clear soup, made as above;
> and throw in with it fine cheese grated; and mix it
> all
> together. - The fourth method is with flour mixed
> with
> water, salt and wine, without eggs or cheese.
> 
> Waffles / Wafers have changed through the ages. 
> Somewhere
> along the line, recipes developed that include
> butter and
> almond or anise flavoring rather than wine and
> cheese.
> 
> This is an old (I can trace it back 200 years in my
> own
> family) family recipe for pizzelles or "waffle
> cookies". I
> am making it purely for enjoyment, and in contrast
> to the
> period wafers I prepared for competition.  A number
> of
> ingredients differ.
> 
> Ingredients:
> Flour
> Eggs
> Butter
> Almond extract or anise oil (or extract)
> Sugar
> ________________________________________________
> 
> this is my busy day so hang in there if you have
> questions. 
> It may not be til tomorrow I get back.
> Serian


=====
Blessed are they who can laugh at themselves for they 
shall never cease to be amused.

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