The Cook-A-Long is a virtual kitchen for Medieval and Renaissance Cooking enthusiasts in the SCA. Each month a period recipe will be posted in the original language (when available) and a translation. All cooks are encouraged to try their hand at redacting and preparing the monthly dish and post his/ her results to the blog. If you are interested in becoming a participant in this cook a long, or would like to submit a dish for the month please send an e-mail to valkyr8 (at) yahoo (dot) com.

Sunday, April 27, 2008

Crepes, wafers, et cetera

Gentle friends,

I was making waffles for my lovely Michael and my lovely Baby K yesterday, thinking about how much I miss them (waffles, not Michael and Baby K). There are plenty of vegan pancake recipes on line that I can modify away from soy based products, and a few medieval or renaissance "pancake/waffle" type receipts on line that do not use milk and can be modified away from the use of eggs, but the problem is that both sets of recipes rely on something I don't want in my redactions -- either it's eggs, or it's baking powder.

There is a nice redaction of a 14th c. crepe at the Thorngrove table, and a nice redaction of a late 15th, early 16th c. wafer at Coquinaria. I've seen the pancake redaction at Gode Cookery and the wafer redaction at Medieval Cookery and both redactions go with eggs. So what I am hoping for is that the fine readers of this blog can suggest medieval crepe, pancake, waffle, wafer recipes. I just want to see as many recipes of this class as possible before I start working on a redaction that will avoid eggs & baking powder. It's going to have to be a plausibly period dish, I guess, as I doubt there is a perfect lenten pancake out there. :-)

Meanwhile, off to beg for a sourdough starter.


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