[Sca-cooks] On Nattes
Ursula Georges
ursula at tutelaries.net
Wed Jun 23 23:18:31 PDT 2010
On 6/23/2010 8:59 PM, wheezul at canby.com wrote:
> The next question is about wafers - ablaten/oblaten in this case. I know
> that they refer to unleavened communion wafers and are still available for
> baking German lebkuchen. It's used a with a little variation in Wecker,
> so I'm not sure they are always these and medievally appeared to mean some
> sort of baked good (outside of a communion host). However, Anna Wecker
> also says that they are made from round flat irons and implies that one
> may "find them" rather than "make them". Further, a recipe in another
> cookbook for filled oblaten specified that one should take care to make
> sure that it stayed white before frying them. So I'm leaning toward the
> white wafer concept. Does anyone have a period recipe for a communion
> wafer?
I have lots of period recipes for non-communion wafers! Markham even
mentions white vs. brown color:
***
To make the best Wafers, take the finest wheat-flowers you can get, and
mix it with Cream, the yelks of Eggs, Rose-water, Sugar, and Cinamon,
till it be a little thicker than Pancake-batter, and then warming your
Wafter Irons on a charcoal-fire, anoint them first with sweet Butter,
and than lay on your batter, and press it, and bake it white or brown at
your pleasure.
***
(I have a handout on wafers from a class I taught at Caid's Collegium,
if you're interested.)
I make wafers using a krumkake iron which I bought on e-bay. It has a
little ring which supports it over a burner; the handles are too short
for a fire, I think. You can see some pictures here:
http://ursula.dreamwidth.org/101402.html?#cutid1
I could bring wafers or their makings to An Tir/ West, if you like.
Ursula Georges.
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