Rolled and Filled with Cream (top) and Flat (Bottom)
The following recipe comes from a collection of recipes found in a manuscript journal located in the H. Furlong Baldwin Library at the Maryland Historical Society in Baltimore. The manuscript is attributed to Ann Maria Morris and the date of 1824 is written on the inside cover. The recipe below is one of many from the manuscript that will be included in a book I am writing. The book will contain biographical information about Mrs. Morris, an annotated transcript of the entire manuscript as it was written, and a section of modern recipe adaptations (including this one!).
1 lb. of flour, ¼ lb. sugar, ¼ lb. butter, 4 eggs & a little spice. Make it into a dough, roll it in pieces and bake in Irons, when baked crisply, roll them with a fork as you take them from the Irons.
|Wafer Irons for the Hearth|
source: wikimedia commons
|Modern Electric Wafer Iron|
Wafer Cakes: Modern Recipe Adaptation
Yield: About 18 4-Inch Wafers
Note: You will need a wafer/pizelle maker to make this recipe
- 3 Cups All Purpose Flour
- 1/2 Teaspoon Ground Ginger
- 1/2 Cup Sugar
- 4 Ounces (1 Stick) Butter, Melted
- 6 Large Eggs
1. In a medium sized mixing bowl, whisk together the flour and ginger.
2. In a large mixing bowl, using an electric mixer, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, and beat after each addition. Add the flour last. Beat until well mixed.
3. Measure out about 2 tablespoons of batter for each wafer and cook based on the manufacturer's recommendation for your device.
5. You can keep the wafers flat or roll them into cones and fill them with whipped cream or ice cream.
|Use a Fork or a Special Utensil Like This to Roll the Wafers into Cones|
- Peter Brears, Cooking & Dining in Medieval England, Prospect Books, Great Britain, 2008.
- Alan Davidson, The Penguin Companion to Food, New York, 2002
- Robin Weir, "An 1807 Ice Cream Cone: Discovery and Evidence," Food History News, #62, Vol. XVI, No. II.