Search Results

This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

Waffles are made in four ways. In the first, beat eggs in a bowl, then salt and wine, and add flour, and moisten the one with the other, and then put in two irons little by little, each time using as much batter as a slice of cheese is wide, and clap between two irons, and cook one side and then the other; and if the iron does not easily release the batter, anoint with a little cloth soaked in oil or fat. - The second way is like the first, but add cheese, that is, spread the batter as though making a tart or pie, then put slices of cheese in the middle, and cover the edges (with batter: JH); thus the cheese stays within the batter and thus you put it between two irons. - The third method, is for dropped waffles, called dropped only because the batter is thinner like clear soup, made as above; and throw in with it fine cheese grated; and mix it all together. - The fourth method is with flour mixed with water, salt and wine, without eggs or cheese.

Item, waffles can be used when one speaks of the "large sticks" which are made of flour mixed with eggs and powdered ginger beaten together, and made as big as and shaped like sausages; cook between two irons.

Other versions of this recipe:

At the waferer (Two Fifteenth-Century Cookery-Books)

Waffres (Two Fifteenth-Century Cookery-Books)