[Sca-cooks] Orange flavored wafers ( was RE: Pomegranate and Onion Juice)
johnna at sitka.engin.umich.edu
Sun Mar 4 14:32:21 PST 2007
The recipe actually says "You can also use fresh orange or lemon zest
and fresh orange or lemon juice."
It's a recipe that one can tinker with. A number of the original wafer
recipes, especially the Italian ones, are very vague in their measurements.
Mistress Helewyse translated one of Scappi's wafer recipes
It reads in translation
_To make wafers with crumb of bread and sugar_.
Take crumb of bread and let it moisten in cold water and strain it
through a sieve. Make a paste of it and wheat flour, rosewater and sugar
and simple water and fresh egg yolks. Because otherwise you won’t be
able to make wafers make the paste liquid and firm. When you have the
irons add a little malmsey wine, and make the wafers.
If you want it with pulp of capons boiled in water and salt. Paste this
meat in a mortar and temper with a little cold water and pass with the
bread crumb through the sieve and mix together with the other things and
make wafers. One can also make with almond milk and egg yolks. Scappi
Cap CXLI , folio 420, book 6.
Nick Sasso wrote:
> What did you decide to use for orange flavoring? If juice, then you'll
> probably thin out your batter a good bit getting strong flavors. If orange
> flower water and you aren't getting the orange scent and intensity you're
> wanting, then I recommend using some grated orange rind (avoid the pith) to
> bolster your orange flavor. Or if you must (and OOP is okay), then some
> frozen OJ concentrate could suffice in a pinch . . . those less graceful in
> its flavor.
> niccolo difrancesco
> (I hate suggesting modern convenience foods for period recipes these days .
> . . they have a place, but eek! The slipperyslope.)
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