Recipe Manuscript

To Make Dutch Whafers

Name: To Make Dutch Whafers
Prep time: PTPT25M
Cook time: PTPT30M
Yield: 12
Cuisine: European
Ingredients: 1 liter whole milk (fresh, or gently warmed); 325 grams fine wheat flour; 12 large eggs; 280 ml sack (substitute: dry or semi-sweet sherry); 60 ml active dry yeast (or 4 tablespoons fresh yeast; use 2 packets modern yeast as substitute); Generous pinch of salt (about 1/2 teaspoon); 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg

1700

From the treasured pages of Receipts in cookery and medicine 1700

Unknown Author

Renaissance (1400 - 1700)European Intermediate Snack Dessert Breakfast

Original Recipe • 1700

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make Dutch Whafers

"Take a quart of new milk and heat it as hott as milk from the cow, then take a quartir of fine flour and mix with it & Beat it very well, then putt in a dozen eggs & halfe a pint of sack and four spoonfulls of yest a little salt, Cynnamon & nutmeggs still Beat & mixe it for an hour, then set it on to ye fire to rise, the Irons must bee made very hott before you put in any of ye Batter, &c."

Note on the Original Text

The recipe uses imprecise yet vivid instructions, common in manuscripts before the advent of standardized measurements. Quantities like 'quart' and 'quartir' refer to old English dry measures (roughly 1.1 liters and 325 g). Spelling is variable—'whafers' are wafers, 'sack' is a fortified wine, and 'yest' stands for yeast. Directions assume a background knowledge: beating for an hour meant not only mixing but incorporating air, critical for leavening in a time before baking powder. The prose is brisk, with minimal punctuation, showing the recipe was intended for experienced household cooks.

Modern Kitchen Interpretation

Recipe's Origin

Receipts in cookery and medicine 1700 - Click to view recipe in book

Title

Receipts in cookery and medicine 1700 (1700)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1700

Publisher

Unknown

Background

Step into the kitchen of the early 18th century, where this charming culinary manuscript tempts tastebuds with recipes and secrets from a bygone era. A delicious journey for both the curious cook and the history lover.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe for Dutch Wafers comes from around 1700, a vibrant era of English culinary borrowing and experimentation. The inclusion of 'sack' (a fortified wine) and warming spices like cinnamon and nutmeg reflect the golden age of trade and opulence, when such ingredients were both the height of fashion and a sign of hospitality. Dutch biscuits and waffles were especially popular imports, and this English take mirrors the open exchange between northern European kitchens. The recipe is preserved in manuscript 'V.b.273', offering a glimpse into the practical, festive breakfasts or tea tables of the day.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The recipe calls for special irons—wafer or waffle irons of the early 18th century, typically heavy cast metal clamped over a hearth or placed in coals. Batter beating would have relied on a large mixing bowl and sturdy wooden spoon or whisk. Heat sources included the open fire, with embers raked for even, consistent warmth, and well-seasoned cooks knew just how hot was 'very hott' by touch alone.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

25 mins

Cook Time

30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 quart whole milk (fresh, or gently warmed)
11.5 ounces fine wheat flour
12 large eggs
9.5 fl oz sack (substitute: dry or semi-sweet sherry)
1/4 cup active dry yeast (or 4 tablespoons fresh yeast; use 2 packets modern yeast as substitute)
Generous pinch of salt (about 1/2 teaspoon)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Instructions

To make Dutch Wafers, begin by gently heating 1 quart of fresh whole milk to about 100°F, as warm as milk fresh from the cow.
In a large bowl, sift and mix 11.5 oz of fine white flour with the warm milk, beating the mixture thoroughly to form a smooth batter.
Whisk in 12 large eggs, 9.5 fl oz of sweet wine (sack, such as sherry), 1/4 cup (4 tablespoons) of active dry yeast, a generous pinch of salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon of grated nutmeg.
Continue beating the batter for up to an hour, aiming for thorough aeration and a silky consistency.
Set the mixture beside a warm surface to encourage rising—cover the bowl and let it ferment until frothy, about 1 hour.
Meanwhile, heat traditional or modern waffle irons until very hot.
Grease them lightly, pour in spoonfuls of the risen batter, and cook until golden brown and delicately crisp.

Estimated Calories

250 per serving

Cooking Estimates

It takes about 25 minutes to prepare the ingredients and batter. Let the batter rise for an hour. Cooking each batch of wafers takes around 30 minutes total, depending on your waffle iron. Each serving has about 250 calories and this recipe makes 12 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.