Waffles with beer

This recipe for thick beer waffles is one of three thick waffle recipes that I found in a 16th-century handwritten cookery manuscript from Ghent. Its title says ‘To make thick waffles you do not split’, showing that some waffles were split and doused in butter, while these were left whole, though often also doused in butter. All three recipes are made with beer, which gives an interesting flavour note to the waffle. We cannot say exactly what 16th-century beer tasted like; as with many thin