[Sca-cooks] Sugar Waffles and fertilized chicken eggs

Stefan li Rous StefanliRous at austin.rr.com
Sat Mar 24 18:44:36 PDT 2007

Margaret FitzWilliam replied to Jadwiga:

<<< On Tue, 13 Mar 2007, Jadwiga Zajaczkowa / Jenne Heise wrote:

 > A friend mentioned a fair speciality from her part of the finger  
 > region of NY, Sugar Waffles.
 > From her description, it's the waffles made with these irons:
 > http://www.petkeep.com/Sugar_Waffle.html
 > I keep thinking there's another name for these, and also that
 > there's a period recipe similar to them -- could it be wafers?

Rosettes. There's a recipe in Welserin for them:

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  
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
[13].  >>>

Oh! Thank you. Until you gave this period reference I was considering  
the info on these pastries interesting, but only of passing interest.  
I did think the stuffed sandwich maker which could be used over a  
campfire interesting as well. I wonder if they could be convinced to  
make a unit making flatter wafers with a period design.

I've never heard of anything like these sugar wafers before. The  
result doesn't resemble my preconceived ideas of either a wafer or a  
waffle. I guess it is a regional difference. How are these sugar  
wafers usually eaten? As is? or sprinkled with powdered sugar? Or are  
the hollow sections filled with something and then eaten? What about  
in period?

I'm also not sure how to take this description of straining out the  
chicken embryos. Basically yuck, I think. And wasteful. Does using  
fertilized chicken eggs affect the consistency or the taste of the  
white/yolk that remains?

I was also, at first, wondering why they were using fertilized  
chicken eggs at all. Today you avoid that by simply not having  
roosters around. Perhaps this is evidence that the hens were not  
penned but were allowed to run around free, with the roosters, and  
finding what they could to eat.

THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

More information about the Sca-cooks mailing list