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A Recipe for
Waffles - History
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| Katherine Cebrian |
Waffles are as American as apple pie, and like apple pie are an
import. The word "waffle" and probably the food, comes to us from the
Dutch "wafel", but the French eat them too, calling them "gaufre"
from the Old French "wafla". Whatever their provenance, waffles have
been eaten by Americans since Pilgrim times.
Europeans eat their waffles as a sweet course, topping them with
powdered sugar, whipped cream, or honey or stuffing them with icing.
Americans have occasionally served waffles for dessert - perhaps a
chocolate waffle with ice cream - but in general we eat them for
breakfast with all-American maple syrup. At least NOW we do, if we
eat waffles at all.
But in the Thirties, and before that, Americans ate waffles with
virtually anything that could be spooned or poured over their bumpy,
golden tops. And we ate them for breakfast, for luncheon, and for
supper. If we served them to guests at a Sunday Night Supper, it
became a waffle supper, "sure to be a party guests remember,"
according to the General Foods cookbook "All About Home Baking"
(1933).
And we made waffles with just about everything: Cheese waffles;
cornmeal waffles; coconut, pineapple, and chocolate waffles;
gingerbread waffles; banana waffles; cheese and tomato, date, and
peanut butter waffles; apple waffles; oatmeal waffles; and prune,
bran, apricot, and even pea pulp waffles (which Pictorial Review
featured as one of their best recipes for 1927.)
Sylvia Lovegren, "Fashionable Food: Seven Decades of Food Fads" 1995,
MacMillan, NY. ISBN 0-02-575707-9
Serves: 1
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