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Recipe Name: Waffles - History Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Breakfast  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients: Directions:
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 OldFrench "wafla". Whatever their provenance, waffles have been
eaten byAmericans since Pilgrim times.Europeans eat their waffles as a
sweet course, topping them withpowdered sugar, whipped cream, or honey
or stuffing them with icing.Americans have occasionally served waffles
for dessert - perhaps achocolate waffle with ice cream - but in general
we eat them forbreakfast with all-American maple syrup. At least NOW
we do, if we eatwaffles at all.But in the Thirties, and before that,
Americans ate waffles withvirtually anything that could be spooned or
poured over their bumpy,golden tops. And we ate them for breakfast, for
luncheon, and forsupper. If we served them to guests at a Sunday Night
Supper, it becamea waffle supper, "sure to be a party guests remember,"
according to theGeneral Foods cookbook "All About Home Baking"
(1933).And we made waffles with just about everything: Cheese
waffles;cornmeal waffles; coconut, pineapple, and chocolate waffles;
gingerbreadwaffles; banana waffles; cheese and tomato, date, and peanut
butterwaffles; apple waffles; oatmeal waffles; and prune, bran,
apricot, andeven pea pulp waffles (which Pictorial Review featured as
one of theirbest recipes for 1927.)Sylvia Lovegren, "Fashionable Food:
Seven Decades of Food Fads" 1995,MacMillan, NY. ISBN 0-02-575707-9
Posted to MM-Recipes Digest V4 #059by Bill Dwinell <bdwinell@gate.net>
on Feb 26, 1997.


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