Waffers

15th century cookbook I
Ab. 1420 A.D.

Waffres

—Take þe Wombe of A luce, & seþe here wyl, & do it on a morter, & tender chese þer-to, grynde hem y-fere; þan take flowre an whyte of Eyroun & bete to-gedere, þen take Sugre an pouder of Gyngere, & do al to-gederys, & loke þat þin Eyroun ben hote, & ley þer-on of þin paste, & þan make þin waffrys, & serue yn.

Modern English

Wafers (a dish served in wafers)


—Take the womb (stomach) of a luce (most likely a pike) and boil it well, and put it in a mortar with tender cheese and grind them together; then take flour and egg whites and beat together, then take sugar and powdered ginger and do all (mix all) together and observe that your eggs are hot, and lay thereon of thin paste, and then make thin wafers and serve in.