Anna Wecker’s Sourdough Almond Waffels (1598)

[ppfuf]

“Take almonds of the finest grind/ as many as you like/Add well beaten eggs therein/the yellow is the best/make it not too thick/in a quarter measure of almonds four or five yolks is enough/rosewater so it tastes well/so a weight of sourdough/so a weight of sugar/work into the dough with fine flour//leave it alone to bubble/mound it/as before/ in

Comments

[kareina]

Am I missing something when I read the translatelion? I see the almonds, sugar, eggs, rosewater, and almond oil, but I am not seeing marzipan. (am on phone though, so could easily miss details I suppose) I have been fed marzipan at events here in Dranchenwald that was made to a period German recipe that tastes many times better than the commercial stuff, since it uses way less sugar; he says the ratio he uses is 1 kg to 1 lb, so there is more than twice as much almonds.

[madbaker]

I agree. I'm not sure that I would interpret this recipe to use marzipan (although it sounds very tasty). We enjoyed the waffle left for us at Beltane, although I needed to heat it longer over lower heat to warm through. I think it's worth trying to make these at the event.