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Xxiiij - waffres

This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

xxiiij - Waffres. Take the Wombe of A luce, and sethe here wyl, and do it on a morter, and tender chese ther-to, grynde hem y-fere; than take flowre an whyte of Eyroun and bete to-gedere, then take Sugre an pouder of Gyngere, and do al to-gederys, and loke that thin Eyroun ben hote, and ley ther-on of thin paste, and than make thin waffrys, and serue yn.


Other versions of this recipe:

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

Waffles are made in four ways (Le Menagier de Paris)

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