Wafer and Waffle Workshop
10 TO ABOUT 2
I’ve been having fun looking at receipts for our workshop. I have a 15TH century cheese wafer, a 1700 Brown wafer and a Dutch one from Clarissa Dillon. I plan on adding some cochineal to some and maybe coco powder to kick it up a notch. I’m still working on the filling and thinking savory and sweet.
The Whafles (early spelling) start simple from Hannah Glass, and goes to two Dutc receipts using yeast. One includes honey and brown sugar and the other with rose water.
Nancy will be bring a few receipts of her own and we both look forward to testing the many Wafer and Waffle receipts. There is still room in the workshop, so come and join us for a fun day.
For more information and to register email me at firstname.lastname@example.org
September 13th SPECIAL WAFER WORKSHOP
Presented by Nancy Miner and Sandra Tarbox
Space is limited so register soon. Fee $20
Come and spend a day testing wafer receipts and making fillings.
We’ll do a few waffles too.
Bring some containers to take wafers and filling home.
Pack a lunch and join in the fun.
Following workshops: The registration fee per class is $ 65 per person.
We starts at 10 and finishes about 3
September 27th — Boiled and Baked
We begin by stuffing a whole cabbage with force meat and boil it over the fire. Take a trip out to the herb garden to pick fresh greens for a boiled herb pudding. Bake flat bread on the hearth. Mix up and boil ingredients for a Yellow Flummery Pudding for a sweet side dish, served with Pine Tree Shillings.
October 18th — Savory and Sweet
Our savories will be Stew’d Beef Steaks , Oxford Sausage and Scotch eggs, with homemade vermicelli pudding and Carrot Puffs. Our meal will be accompanied by Maids of Honors, filled with a tasty and colorful assortment of preserves. And finishes with an early American beverage.
November 8th —They Ate That!
Pigeon, Cockscombs, Wiggs and Hedgehogs – OH MY! It’s not what it seems and this meal will be a treat, fun to make, share and converse about.
For more information, or to register, email email@example.com
Sandra Tarbox, Foodways Culinarian
Just a few pictures from the Talk and Taste at the Moffat Ladd House Museum. Rice Pudding in Skins, Chewits, Preserved Green WalnutsLafayette Cakes, Blancmange, Blackwell’s Pudding
Little Crackers, Gooseberry Preserve, Potted Ham, Oatmeal Candies
Unmolding the Blancamange
Everyone happily digging in to the food. Sandie
“Three Generations of Stirring the Pot,”
Wednesday August 6, 2014, 4PM
Experience the history of the Moffatt-Ladd House one nibble at a time with historic foodways culinarian and museum guide Sandra Tarbox.
Call (603) 430-7968 to reserve a spot, as space (and nibbles) are limited.