SC - rosettes? pizelli?

[Susan Fox-Davis]

Thank you both very much!  I needed that information, both the period recipe and the
Swedish name.

What constitutes a 'period' style mold?  I tend to stick with the normal
flower-shaped rosettes, and save the silly ones [like the cat face and the spider]
for special occasions.

Sites that sell rosette irons:
<http://kitchenkarousel.com/rosettes.html> located in Washington State, they also
carry such items as lefse grills and krumkake and goro irons
<http://stores.yahoo.com/zehnders/rosetteirons.html>

Selene

Valoise Armstrong wrote:

> > Selene commented:
> >> I do love rosettes.  How far back do they go, I wonder?  They're only pizelli
> >> in
> >> reverse after all.
> Stefan replied:
> > Ok, newbie cook time. (Or maybe just Texan). What are "rosettes"?
> > What is a "pizelli"? Is this last what is mundanely made in the
> > pizelle(?) irons that we often use to bake wafers in?
>
>  There is at least on period recipe from Sabina Welserin.
>
> 88 A molded and fried pastry
>
> Take eight eggs and beat them well and pour them in a sieve and strain them,
> put a little wine in with it, so that it goes through easily, the chicken
> embryo remaining behind. Afterwards stir flour into it, until you think that
> it is right. Do not make the batter too thick. Dip the mold in with proper
> skill and let them fry, then it is well done. Salt the eggs
>
> I haven't tried this yet, I've been looking for rosette molds that don't
> look too out of period.
>
> Valoise