[Sca-cooks] Cialdoni and Nevole - A Recipe Search

[Rebecca Friedman]

Also Julia, thank you very much - I didn't know about the Hungarian/Italian
connection. If you were dipping in the butter first I would assume you were
greasing a wafer-iron, but if you're dipping in butter second... how do you
read that? Could the iron just be putting the (partially-cooked? It doesn't
say whether you're heating the iron) batter into the hot butter?

Also, any idea what implement they would use for "whisk it"? I think of
whisks as modern, but I'm not very well up on historical cookware, aside
from soapstone pots, wafer irons, and other things that show up over fires
at Pennsic.

On Sun, Dec 27, 2020 at 3:30 PM Julia Szent-Gyorgyi <jpmiaou at gmail.com>
wrote:

> The recipe is not very informative, but the anonymous 16th c.
> Hungarian recipe collection has a fried possibly-wafer thingy:
> ---
> (36.) Fánkot csinálni. Végy szép lisztet, hánj annyi tikmonyat belé,
> mennyit akarsz, habard mind addig, mignem olyan leszőn, mint egy
> ostyának való tészta; ha a tészta kész leszön, egy serpenyőben hevits
> vajat meg, azt az vasat mártsd először az tésztába, azután az vajba és
> fánkod leszen.
>
> Making fry-cakes. Take good flour, add as many eggs as you’d like,
> whisk it until it becomes like the batter for wafers; when the batter
> is ready, heat butter in a skillet, then dip the iron first in the
> batter, then in the butter and you will have a fry-cake.
> ---
> The exact location within Hungary is unknown, but given the various
> Italian-derived words/utensils mentioned in the collection, there was
> definitely culinary communication going on with Italy, for whatever
> that's worth.
>
> Julia
> /\ /\
> >*.*<
>
> Rebecca Friedman <rebeccaanne3 at gmail.com> ezt írta (időpont: 2020.
> dec. 27., V, 18:00):
> >
> >  Martino calls for "cialdone or nevole" in his marzipan recipe, but I
> can't
> > find recipes for them in his cookbook. As best my dictionaries tell me, a
> > cialdone is a wafer - that is, something made from flour for which you
> make
> > the batter/dough ("paste") almost liquid, press it in irons, and cook it
> > over the fire, which, taken from the irons and hot, rolls itself up like
> > paper; to quote the other dictionary, it is "long wafers rolled up". As
> > best my dictionaries tell me, a nevola is a term, probably dialectical or
> > at least uncommon, for nebbia (fog, mist) or nuvola (cloud, fog). If
> > there's a wafer, fritter, or other baked good by that name they don't
> > mention it. I wouldn't be surprised if there were, naturally; it seems a
> > perfectly reasonable thing to name something white and soft, but I don't
> > have any evidence beside the one Martino reference.
> >
> > Has anyone run across a recipe for either? Possibly in the Banchetti, or
> > Sully, or one of the small Italian manuscripts? I only particularly know
> > Martino and Due Libre B. Or does anyone have a period recipe for fritters
> > that fit the above description (Cialdoni) even if it's not Italian? This
> > seemed like the place to ask.
> >
> > Thank you very much in advance!
> >
> > Rebecca da Firenze
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