Wafer Biscuits
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
- a tablespoonful of the paste
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Put in a kettle: Flour, three ounces.
- Brown sugar, one ounce.
- Lard virgin, half an ounce.
- Cold water, seven tablespoonfuls.
- First dilute the flour and the sugar in the water, then add the lard.
- Put on the fire the iron for waffles or better an appropriated iron for flattened wafers.
- When it is quite hot open it and place each time half a tablespoonful of the paste.
- Close the iron and press well.
- Pass over the fire on both sides, trim all around with a knife and open the iron when you see that the wafer is browned.
- Then detach it from one side of the iron and hot as it is roll it on the iron itself or on a napkin using a little stick.
- This operation must be made with great rapidity because if the wafer gets cold, it cannot be rolled.
- Should the wafers remain attached to the iron, grease it from time to time, and if they are not firm enough, add a little flour.
- These wafer-biscuits are generally served with whipped cream.
Plating
Cookware for this recipe
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Whisk
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Chef's knife
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Kettle