Wafers for Ices

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

4 ozs. flour ↝ Flour, 00 [Cereal Grains and Pasta]
2 ozs. sugar ↝ Sugar, NFS [Sugars and honey]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
orange-flower water or vanilla

for greasing tongs

cream, butter, or bacon ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

for filling

cream “à la Chantilly” ↝ Crackers, cream, La Moderna Rikis Cream Crackers [Baked Products]
coloured sugar
egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (16)

Mix flour and sugar in a basin.
Mix to a paste with a little cream.
Add flavouring (orange-flower water or vanilla).
Heat wafer tongs and grease them.
Put paste into tongs, close, and cook over a charcoal fire if possible.
Roll up the wafers tightly and as thin as possible, to the length of a pencil.
Cook until coffee coloured and very crisp.
Shape them like a tightly rolled half-sheet of paper.
To use as a sweet dish, fill with cream “à la Chantilly”.
Twist into cornucopias and edge with coloured sugar stuck on with egg.
To make all wafers crisp, avoid salt.
Grease the wafer tongs with cream, butter, or bacon.
When baked, let them get quite cold.
Put at once into a tin box.
Before dishing, dry them a few minutes in the meat screen.
Do not send up warm.

Original Text

Wafers for Ices. (Cataldi.)
4 ozs. flour with 2 ozs. sugar, together in a basin; mix to a paste with a little cream. The best flavour is orange-flower water or vanilla.
Have the wafer tongs hot, grease them, put in the paste, close the tongs and cook over a charcoal fire if possible. They are rolled up quite tight, and as thin as possible, the length of a pencil, coffee coloured, and very crisp. A half-sheet of paper tightly rolled represents the shape.
If you wish to use the wafers as a Sweet Dish fill them with cream “à la Chantilly;” twist them into cornucopias, and edge them with coloured sugar stuck on with egg.
To make all wafers crisp, avoid salt; it makes them attract moisture. Flavour or keep plain, as you may prefer.
Grease the wafer tongs with cream, butter, or bacon; different cooks prefer these different things. When baked let them get quite cold, then put at once into a tin box. Before dishing, dry them a few minutes in the meat screen, but do not send up warm. (For Ices see Sweet Dishes and for other Wafer Recipes see Biscuits—Sweet.)

Notes

—