Recipe by Daniel Myers
While this recipe is from the seventeenth century (and therefore post-medieval) it's the most authentic one I have at this point. Surprisingly there are very few medieval recipes for wafers or waffles. Perhaps I'm not looking at the right sources.
1/2 cup flour
1/3 cup cream
1 egg yolk
1 Tbsp. rose water
3 Tbsp. sugar
Mix ingredients together well. Spoon out into a wafer (or pizzelle) maker and cook to desired doneness. The wafers will keep for weeks in a sealed, airtight container.
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To make Wafers
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.
Published: April 27, 2009
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