Image courtesy of Captain Ed Kennedy.
This is my younger sister Lauren and I (I’m the one on the left) making wafers at the Fort at #4 in NH a couple of summers ago…yum yum.
Making wafers Wednesday, Jan 10 2007
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January 10, 2007 at 2:20 pm |
Your cooking looks grand! I work at an 18th century farmhouse, giving tours/programs to school children and was “bitten by the bug” — I have put together my own kit instead of wearing the not-completely-right clothes provided. (Not that my things are perfect, but…) I have never attended a real reenactment but do hope to go to the Battle of Monmouth in Freehold in June in proper colonial attire and at least walk around the sutler area to shop. I’ve pulled one daughter into the 18th century–she is doing her GS Silver Award with history.
Anyway–looks like you have a great kit and talents in the hearth kitchen. Also thanks for “advertising” living history!
January 10, 2007 at 4:45 pm |
Hi,
Great picture, but you guys must have asbestos fingers!, whenever I make wafers (not very often, I’m usually the one doing the folding or rolling) the wafer iron gets so hot we have to use the long handles:-))
PS, For info- in the 18th century a wafer can also be used to seal a letter- much smaller, commercially made and usually coloured red.
Best wishes,
Judith in England
January 10, 2007 at 7:17 pm |
Not quite asbestos but Megan did have some comments about the proceedure after making a couple of doz. They had a regular production line, the two girls and a male helper. Eorked so well that all I had to do was explain the watchers what was happening.
Capt. Ed
January 11, 2007 at 4:56 pm |
The girls make it look so simple! But my experience with making wafers is that it is definitely harder than it looks. I either get the iron to hot, or not hot enough. I’m sure if I had a hearth at home to practice in, I’d get better at it with MUCH practice, but if you want to talk about tender fingertips and extra crispy wafers …. well then I’m the gal you want to speak to.
Now asparagus over a bed of coals I can do up nicely … Right Ed?
January 11, 2007 at 7:30 pm |
From a Measely private
I don’t know much about the making of the wafers as we men were ordered “out” of the kitchen while all this was going on. I do remember that later, when we were allowed to have some finished wafers,the custard filling was exquisite, the wafers quite good, and my clothes a bit tighter.
January 14, 2007 at 3:09 am |
Oh yes i remember this that was fun! Then later that night i believe the reg. almost lost you to a pirate because of some poker game!
January 18, 2007 at 12:54 am |
thats a couple of master chefs right there! we did a damn good job i do believe.
that was so much fun! i actually look like im concentrating, it was actually quite hard..i remember quite a few broke and we just had to eat them. it was a nice good ol fashioned learning experiance……goood times!
but really…i cant get over how little we look. I mean that didnt really seem that long ago! i fill out that outfit sooo much better now! almost popping out i am!
January 19, 2007 at 3:16 am |
Lauren,
Does your last sentence in your last comment imply that you will will submit an up to date pic?
Y’r fav capt
January 30, 2007 at 10:40 pm |
Captain, She can’t as her persona was killed off last weekend. She died when we portrayed Loyalists fleeing the Mohawk valley towards Fort Niagara. Poor sickly, weak, Lauren (Bridgett Van Der Walken) died enroute. We can send you a picture of the snowbank we buried her in with the wooden cross. Megan may be posting a few of those pics soon. It was an extremely cold Saturday but we spent the day out in it.
February 11, 2007 at 2:37 pm |
I think I remember that day. Were all of you just inside the entrance to the Fort? Actually in the cabin on the right past the gate.
We were touring and we talked with a man with a ponytail and a couple of women about cooking. There was something cooking in a big kettle. The Fort was nice and we enjoyed the day.
February 12, 2007 at 2:51 am |
That was us. I’m the guy with the ponytail. The large pot had cassoulet made with chicken thigh confit (chicken was slow poached in lard.)
Capt. Ed