Jump to content

Waffle

Page semi-protected
From Wikipedia, the free encyclopedia
(Redirected from Waffler)
This article is about the batter/dough-based food. For other uses, see Waffle (disambiguation).

Waffle
Waffles with strawberry topping
Place of originBelgium, France
Region or stateWestern Europe
Main ingredientsBatter or dough
VariationsLiège waffle, Brussels waffle, Flemish waffle, Bergische waffle, Stroopwafel, and others

A waffle is a dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of waffle iron and recipe used. Waffles are eaten throughout the world, particularly in Belgium, which has over a dozen regional varieties.[1] Waffles may be made fresh or simply heated after having been commercially cooked and frozen.

Etymology

The word waffle first appears in the English language in 1725: "Waffles. Take flower, cream...."[2] It is directly derived from the Dutch wafel, which itself derives from the Middle Dutch wafele.[3]

While the Middle Dutch wafele is first attested to at the end of the 13th century, it is preceded by the French walfre in 1185. Both are from the Frankish word wafla ("honeycomb" or "cake").[4][5]

Other spellings throughout modern and medieval Europe include waffe, wafre, wafer, wâfel, waufre, iauffe, gaufre, goffre, gauffre, wafe, waffel, wåfe, wāfel, wafe, vaffel, and våffla.[6][7]

History

Medieval origins

In ancient times, the Greeks cooked flat cakes, called obelios, between hot metal plates. As they spread throughout medieval Europe, the cakes—made from a mixture of flour, water or milk, and often eggs—became known as wafers and were also cooked over an open fire between iron plates with long handles.[8]

Round metal plate decorated with raised pattern of flowers, vines, and leaves
Detail of a Belgian moule à oublie

Waffles are preceded, in the early Middle Ages, around the period of the 9th–10th centuries, with the simultaneous emergence of fer à hosties / hostieijzers (communion wafer irons) and moule à oublies (wafer irons).[9][10] While the communion wafer irons typically depicted imagery of Jesus and his crucifixion, the moule à oublies featured more trivial Biblical scenes or simple, emblematic designs.[9] The format of the iron itself was almost always round and considerably larger than those used for communion.[11][12]

The oublie was, in its basic form, composed only of grain flour and water—just as the communion wafer was.[13] It took until the 11th century, when the Crusades brought new culinary ingredients to Western Europe, for flavorings such as orange blossom water to be added to oublies; however, locally sourced honey and other flavorings may have already been in use before that time.[13][14]

Oublies (which formally received this name c. 1200) spread throughout northwestern continental Europe. Their spread eventually led to the formation of the oublieurs guild in 1270.[15][16] Oublieurs/obloyers were responsible for producing not only oublies but also a number of other contemporaneous and subsequent pâtisseries légères (light pastries), including the waffles that were soon to arise.[16]

14th–16th centuries

In the late 14th century, the first known waffle recipe was penned in an anonymous manuscript, Le Ménagier de Paris, written by a husband as a set of instructions to his young wife.[17] While it technically contains four recipes, all are a variation of the first: Beat some eggs in a bowl, season with salt and add wine. Toss in some flour, and mix. Then fill, little by little, two irons at a time with as much of the paste as a slice of cheese is large. Then close the iron and cook both sides. If the dough does not detach easily from the iron, coat it first with a piece of cloth that has been soaked in oil or grease.[18] The other three variations explain how cheese is to be placed between two layers of batter, grated and mixed into the batter, or left out, along with the eggs.[19] However, this was a waffle / gaufre in name only, as the recipe contained no leavening.

Rectangular metal plates hinged together along bottom edge; inside face of the iron is carved with lines and circular patterns
Detail of a French moule à oublie / moule à gaufre, Musée Lorrain

Though some have speculated that waffle irons first appeared in the 13th–14th centuries, it was not until the 15th century that a true physical distinction between the oublie and the waffle began to evolve.[9] Notably, while a recipe like the fourth in Le Ménagier de Paris was only flour, salt, and wine—indistinguishable from common oublie recipes of the time—what emerged was a new shape to many of the irons being produced. Not only were the newly fashioned ones rectangular, taking the form of the fer à hosties, but some circular oublie irons were cut down to create rectangles.[9] It was also in this period that the waffle's classic grid motif appeared clearly in a French fer à oublie and a Belgian wafelijzer—albeit in a more shallowly engraved fashion—setting the stage for the more deeply gridded irons that were about to become commonplace throughout Belgium.[20][21]

Detail from Pieter Bruegel's Het gevecht tussen Carnaval en Vasten – among the first known images of waffles

By the 16th century, paintings by Joachim de Beuckelaer, Pieter Aertsen and Pieter Bruegel clearly depict the modern waffle form.[22] Bruegel's work, in particular, not only shows waffles being cooked, but fine detail of individual waffles. In those instances, the waffle pattern can be counted as a large 12x7 grid, with cleanly squared sides, suggesting the use of a fairly thin batter, akin to contemporary Brussels waffles (Brusselse wafels).[23]

The earliest of the 16th century waffle recipes, Om ghode waffellen te backen—from the Dutch KANTL 15 manuscript (c. 1500–1560)—is only the second-known waffle recipe after the four variants described in Le Ménagier de Paris.[24] For the first time, partial measurements were given, sugar was used, and spices were added directly to the batter: Take grated white bread. Take with that the yolk of an egg and a spoonful of pot sugar or powdered sugar. Take with that half water and half wine, and ginger and cinnamon.[25]

Alternately attributed to the 16th and 17th centuries, Groote Wafelen from the Belgian Een Antwerps kookboek was published as the first recipe to use leavening (beer yeast): Take white flour, warm cream, fresh melted butter, yeast, and mix together until the flour is no longer visible. Then add ten or twelve egg yolks. Those who do not want them to be too expensive may also add the egg white and just milk. Put the resulting dough at the fireplace for four hours to let it rise better before baking it.[26] Until this time, no recipes contained leavening, and dough could therefore be easily cooked in the thin moule à oublies. Groote Wafelen, in its use of leavening, was the genesis of contemporary waffles and validates the use of deeper irons (wafelijzers) depicted in the Beuckelaer and Bruegel paintings of the time.[23]

Charles IX, King of France, created the first legislation regulating waffle sales.

By the mid-16th century, there were signs of waffles' mounting French popularity. François I, king from 1494 to 1547, who, it was said, les aimait beacoup (loved them a lot), had a set of waffle irons cast in pure silver.[27][28] His successor, Charles IX enacted the first waffle legislation in 1560 in response to a series of quarrels and fights that had been breaking out between oublieurs. As a result of the legislation, oublieurs were required "d'être au moins à la distance de deux toises l'un de l'autre." (to be no less than four yards from one to the other).[16]

17th–18th centuries

By the 17th century, unsweetened or honey-sweetened waffles and oublies—often made of non-wheat grains—were the type generally accessible to the average citizen.[16][29] The wheat-based and particularly the sugar-sweetened varieties, while present throughout Europe, were prohibitively expensive for all but the monarchy and bourgeoisie.[16] Even for the Dutch, who controlled much of the mid-century sugar trade, a kilogram of sugar was worth half an ounce of silver (the equivalent of ~$7 for a 5 lb. bag, 01/2016 spot silver prices), while, elsewhere in Europe, it fetched twice the price of opium.[30][31] Wealthier families' waffles, often known as mestiers, were "smaller, thinner and above all more delicate, being composed of egg yolks, sugar, and the finest of the finest flour, mixed in white wine" and were served "like dessert pastry."[16]

By the dawn of the 18th century, expansion of Caribbean plantations had cut sugar prices in half.[30] Waffle recipes abounded and became decadent in their use of sugar and other rare ingredients.[32] For instance, Menon's gaufre from Nouveau Traité de la Cuisine included a livre of sugar for a demi-livre of flour.[33]

Germany became a leader in the development and publication of waffle recipes during the 18th century, introducing coffee waffles, the specific use of Hefeweizen beer yeast, cardamom, nutmeg, and a number of Zuickerwaffeln (sugar waffles).[34][35] At the same time, the French introduced whipped egg whites to waffles, along with lemon zests, Spanish wine, and cloves.[36] Joseph Gillier even published the first chocolate waffle recipe, featuring three ounces of chocolate grated and mixed into the batter, before cooking.[37]

A number of 18th century waffle recipes took on names to designate their country or region/city of origin—Schwedische Waffeln, Gauffres à l'Allemande and, most famous of all the 18th century varieties, Gauffres à la Flamande, which were first recorded in 1740.[37][38] These Gauffres à la Flamande (Flemish waffles / Gaufres de Lille) were the first French recipe to use beer yeast, but unlike the Dutch and German yeasted recipes that preceded them, use only egg whites and over a pound of butter in each batch.[38] They are also the oldest named recipe that survives in popular use to the present day, produced regionally and commercially by Meert.[39]

The 18th century is also when the word waffle first appeared in the English language, in a 1725 printing of Court Cookery by Robert Smith.[40] Recipes had begun to spread throughout England and America, though essentially all were patterned after established Dutch, Belgian, German, and French versions.[41] Waffle parties, known as "wafel frolics", were documented as early as 1744 in New Jersey, and the Dutch had earlier established waffles in New Amsterdam (New York City).[42][43]

Liège Waffles – a legendary creation by an 18th-century chef to the prince-bishop of Liège – were not a confirmed recipe until 1921.

Liège waffles, the most popular contemporary Belgian waffle variety, are rumored to have been invented during the 18th century, as well, by the chef to the prince-bishop of Liège.[44][45] However, there are no German, French, Dutch, or Belgian cookbooks that contain references to them in this period – by any name – nor are there any waffle recipes that mention the Liège waffle's distinctive ingredients, brioche-based dough and pearl sugar.[46] It is not until 1814 that Antoine Beauvilliers publishes a recipe in l'Art du Cuisiner where brioche dough is introduced as the base of the waffle and sucre cassé (crushed block sugar) is used as a garnish for the waffles, though not worked into the dough.[47] Antonin Carême, the famous Parisian pastry chef, is the first to incorporate gros sucre into several waffle variations named in his 1822 work, Le Maitre d'Hotel Français.[48] Then, in 1834, Leblanc publishes a complete recipe for gaufres grêlées (hail waffles), where gros sucre is mixed in.[49] A full Gaufre de Liège recipe does not appear until 1921.[50]

19th–21st centuries

Sitting in a city square is a yellow van decorated with images of waffles and with serving window on the side
A food van selling waffles in Brussels

Waffles remained widely popular in Europe for the first half of the 19th century, despite the 1806 British Atlantic naval blockade that greatly inflated the price of sugar.[51] This coincided with the commercial production of beet sugar in continental Europe, which, in a matter of decades, had brought the price down to historical lows.[52] Within the transitional period from cane to beet sugar, Florian Dacher formalized a recipe for the Brussels Waffle, the predecessor to American "Belgian" waffles, recording the recipe in 1842/43.[53][54][55] Stroopwafels (Dutch syrup wafels), too, rose to prominence in the Netherlands by the middle of the century.[53] However, by the second half of the 1800s, inexpensive beet sugar became widely available, and a wide range of pastries, candies and chocolates were now accessible to the middle class, as never before; waffles' popularity declined rapidly.[51][52]

By the early 20th century, waffle recipes became rare in recipe books, and only 29 professional waffle craftsmen, the oublieurs, remained in Paris.[53][56] Waffles were shifting from a predominantly street-vendor-based product to an increasingly homemade product, aided by the 1918 introduction of GE's first electric commercial waffle maker.[57] By the mid-1930s, dry pancake/waffle mix had been marketed by a number of companies, including Aunt Jemima, Bisquick, and a team of three brothers from San Jose, Calif. – the Dorsas. It is the Dorsas who would go on to innovate commercial production of frozen waffles, which they began selling under the name "Eggo" in 1953.[58] Manufacturers are now testing the production of waffles with potato starch, which increase the stability of the waffle and protect them from sticking to the iron.[59]

Belgian-style waffles were showcased at Expo 58 in Brussels.[60] Another Belgian introduced Belgian-style waffles to the United States at the 1962 Seattle World's Fair, but only really took hold at the 1964 New York World's Fair, when another Belgian entrepreneur introduced his "Bel-Gem" waffles.[61] In practice, contemporary American "Belgian waffles" are actually a hybrid of pre-existing American waffle types and ingredients and some attributes of the Belgian model.

Even as most of the original recipes have faded from use, a number of the 18th and 19th century varieties can still be easily found throughout Northern Europe, where they were first developed.

Varieties

  • Thick, rectangular waffle deeply browned and topped with powdered sugar.
    Brussels waffle
  • Half-moon shaped waffle with browning on surface
    Plain waffle sold at a neighborhood store in Singapore.
  • Thin waffles rolled into a cylindars
    Rolled waffles
  • Thin, round waffles
    Waffle cookies made in Belgium and imported to the United States.
  • Round waffles with irregular edges
    Galettes campinoises
  • Waffle with ice cream
    Waffle with ice cream

Brussels

Brussels waffles[62] are prepared with an egg-white-leavened or yeast-leavened batter, traditionally an ale yeast;[63] occasionally both types of leavening are used together. They are lighter, crisper and have larger pockets compared to other European waffle varieties, and are easy to differentiate from Liège Waffles by their rectangular sides. In Belgium, most waffles are served warm by street vendors and dusted with confectioner's sugar, though in tourist areas they might be topped with whipped cream, soft fruit or chocolate spread.

Variants of the Brussels waffles – with whipped and folded egg whites cooked in large rectangular forms – date from the 18th century.[64] However, the oldest recognized reference to "Gaufres de Bruxelles" (Brussels Waffles) by name is attributed from 1842/43 to Florian Dacher, a Swiss baker in Ghent, Belgium, who had previously worked under pastry chefs in central Brussels.[65] Philippe Cauderlier would later publish Dacher's recipe in the 1874 edition of his recipe book "La Pâtisserie et la Confiture". Maximilien Consael, another Ghent chef, had claimed to have invented the waffles in 1839, though there's no written record of him either naming or selling the waffles until his participation in the 1856 Brussels Fair.[66][67] Neither man created the recipe; they simply popularized and formalized an existing recipe as the Brussels waffle.[68]

Liège

Main article: Liège waffle

The Liège waffle[69] is a richer, denser, sweeter, and chewier waffle. Native to the greater Wallonia region of Eastern Belgium – and alternately known as gaufres de chasse (hunting waffles) – they are an adaptation of brioche bread dough, featuring chunks of pearl sugar which caramelize on the outside of the waffle when baked. It is the most common type of waffle available in Belgium and prepared in plain, vanilla and cinnamon varieties by street vendors across the nation. In the United States, they are best known for being sold at ski resorts, mostly in the Northeast, under the Waffle Cabin brand.[70]

Flemish

Flemish waffles, or Gaufres à la Flamande, are a specialty of northern France and portions of western Belgium.[71] The original recipe, published in 1740 by Louis-Auguste de Bourbon in Le Cuisinier Gascon, is as follows: Take "deux litrons" (1.7 liters or 7 cups) of flour and mix it in a bowl with salt and one ounce of brewer's yeast barm. Moisten it completely with warm milk. Then whisk fifteen egg whites and add that to the mixture, stirring continuously. Incorporate "un livre" (490 grams or 1.1 pounds) of fresh butter, and let the batter rise. Once the batter has risen, take your heated iron, made expressly for these waffles, and wrap some butter in a cloth and rub both sides of the iron with it. When the iron is completely heated, make your waffles, but do so gently for fear of burning them. Cooked, take them out, put them on a platter, and serve them with both sugar and orange blossom water on top.[72]

American

American waffles[73] vary significantly. Generally denser and thinner than the Belgian waffle, they are often made from a batter leavened with baking powder, which is sometimes mixed with pecans, chocolate drops or berries and may be round, square, or rectangular in shape. Like American pancakes they are usually served as a sweet breakfast food, topped with butter and maple syrup, bacon, and other fruit syrups, honey, or powdered sugar. They are also found in many different savory dishes, such as fried chicken and waffles or topped with kidney stew.[74] They may also be served as desserts, topped with ice cream and various other toppings. A large chain (over 1,900 locations) of waffle specialty diners, Waffle House, is ubiquitous in the southern United States.

Round waffle topped with strawberries and powdered sugar
The "Belgian" waffle is popular in North America.
Video demonstration of making waffles.

Belgian

Belgian waffles are based on a simplified version of the Brussels waffle.[75] Recipes are typically baking soda leavened, though some are yeast-raised.[76] They are distinguished from standard American waffles by their use of 1 ½" depth irons.[77] Belgian waffles take their name from the Bel-Gem brand, which was promoted by waffle vendor Maurice Vermersch, who came from Brussels, Belgium. The thicker style was also popularized at the 1964 New York World's Fair.[78]

Bergische

Bergische waffles, or Waffles from Berg county,[79] are a specialty of the German region of Bergisches Land. The waffles are crisp and less dense than Belgian waffles, always heart shaped, and served with cherries, cream and optionally rice pudding as part of the traditional afternoon feast on Sundays in the region.

Hong Kong

Hong Kong style waffle, in Hong Kong called a "grid cake" or "grid biscuits" (格仔餅), is a waffle usually made and sold by street hawkers and eaten warm on the street.[80] It is similar to a traditional waffle but larger, round in shape and divided into four quarters. It is usually served as a snack. Butter, peanut butter and sugar are spread on one side of the cooked waffle, and then it is folded into a semicircle to eat. Eggs, sugar and evaporated milk are used in the waffle recipes, giving them a sweet flavor. They are generally soft and not dense. Traditional Hong Kong style waffles are full of the flavor of yolk. Sometimes different flavors, such as chocolate and honey melon, are used in the recipe and create various colors. Another style of Hong Kong waffle is the eggette or gai daan jai (鷄蛋仔), which have a ball-shaped pattern.

Pandan

Pandan waffles originate from Vietnam and are characterized by the use of pandan flavoring and coconut milk in the batter.[81] The pandan flavoring results in the batter's distinctive spring green color.[82] When cooked, the waffle browns and crisps on the outside and stays green and chewy on the inside. Unlike most waffles, pandan waffles are typically eaten plain. In Vietnam they are relatively cheap and so are popular among children.[83] They are a popular street food made in either cast iron molds heated with charcoal or in electric waffle irons.[84]

Croffle

Croffle (a compound word of croissant and waffle) bakes croissant dough in a waffle pan and eaten with ice cream or maple syrup. It is a popular dessert in Korea. On the Internet, jokes about "the greatest invention of the Covid-19 Age" spread.[85] There are various types of croffles that utilize various toppings such as basil, corn, cheese and so on.[86] It is also popular with people because it is easy to make and eat at home.[87] The beginning of Croffle is the cafe "Le Petit Parisian" in Dublin, Ireland. According to the Irish newspaper Dublin Gadget (reported on July 20, 2017), Louise Lenox, a baker at the café in Camden Street, Dublin, first created a menu item called Croffle.[85]

Croffle with ice cream
Small, round, light-brown waffles with irregular shaped edges
Kue gapit is popular in Indonesia.

Kue gapit

Kue gapit is an Indonesian kue kering (dry snack) which originates from West Java. Generally made from tapioca flour, its name comes from the cooking process, in which it is grilled between iron molds like a waffle. The snack comes in a variety of shapes and flavors.

Scandinavian

Scandinavian style waffles, common throughout the Nordic countries, are thin and made in a round waffle iron. The batter is similar to other varieties, but does not contain sugar. The most common style are heart-shaped slices with a sweet topping such as cream or jam.[88]

  • In Norway, brunost and gomme are also popular toppings. As with crèpes, there are those who prefer a salted style with various mixes, such as blue cheese.
  • In Finland, savory toppings are uncommon; instead jam, sugar, whipped cream or vanilla ice cream are usually used.
  • In Iceland, the traditional topping is either rhubarb or blueberry jam with whipped cream on top. Syrup and chocolate spread are also popular substitutes for the jam.
  • The Swedish tradition dates at least to the 15th century, and there is even a particular day for the purpose, Våffeldagen (waffle day), which sounds like Vårfrudagen ("Our Lady's Day"), and is therefore used for the purpose. This is March 25 (nine months before Christmas), the Christian holiday of Annunciation.[89] They are usually topped with strawberry jam, bilberry jam, cloudberry jam, raspberry jam, bilberry and raspberry jam, sugar and butter, vanilla ice cream and whipped cream. Other, savory, toppings include salmon roe, cold-smoked salmon and cream fraiche.

Gofri

Gofri (singular gofre) are waffles in Italy and can be found in the Piedmontese cuisine: they are light and crispy in texture, contain no egg or milk (according to the most ancient recipe)[90] and come both in sweet and savory versions.[91] Central Italian cuisine also features waffle-like cookies, which are locally known as pizzelle, ferratelle (in Abruzzo) or cancelle (in Molise).

Thin, dark, round waffles; one cut in half shows a thin, internal layer of filling
Stroopwafels

Stroopwafel

Stroopwafels are thin waffles with a syrup filling, which originated from the Dutch city of Gouda. The stiff batter for the waffles is made from flour, butter, brown sugar, yeast, milk, and eggs. Medium-sized balls of batter are put on the waffle iron. When the waffle is baked and while it is still warm, it is cut into two halves. The warm filling made from syrup is spread in between the waffle halves, which glues them together.[92] They are popular in the Netherlands and Belgium and sold in pre-prepared packages in shops and markets.

Galettes

Galettes campinoises/Kempense galetten are a type of waffle popular in Belgium. They are rigid and crunchy, but are buttery, crumbly and soft in the mouth.

Hotdog

A waffle dog from the Philippines
Commercial variants of waffle dogs in the Philippines with various fillings

Hotdog waffles (or waffle dogs) are cylindrical waffles with a hot dog cooked inside them, similar to a corn dog. It is made with specialized waffle irons with cylindrical hotdog-bun shaped molds.[93]

They originate from Hawaii where it was first served at the KC Drive Inn in 1934, owned by the Japanese American Jiro Asato (who later legally changed his name to KC Jiro Asato). The original version has a distinctive shape, with an oblong middle section (containing the hotdog) surrounded by flattened square edges. It is served plain or with a combination of ketchup, mustard, and pickle relish. Its popularity spread to the continental United States, the Philippines (then an American colony), and throughout the rest of the Pacific Islands.[94][93] Waffle dogs remain an iconic part of Hawaiian culture, though it has waned in popularity in the rest of the US.[94][95]

It has also remained popular as a street food item in the Philippines, where variants can use other savory fillings like ham, bacon, longganisa, tuna, or cheese; as well as sweet fillings like ube, chocolate, or yema custard. The Filipino versions are also more uniformly cylindrical, with a grid pattern, and are usually served on bamboo skewers.[96][97][98][99] The Filipino fast food chain Waffle Time, founded in 1998, specializes in hotdog waffles as well as other savory and sweet fillings.[100][101]

In modern times, it has also gained popularity in Thailand and the rest of Southeast Asia, where it is served with ketchup, mayonnaise, or both.[93][102]

See also

References

  1. ^ "Les Gaufres Belges" Archived 2012-08-20 at the Wayback Machine. Gaufresbelges.com. Retrieved on 2013-04-07.
  2. ^ Robert Smith (1725). Court Cookery. p. 176.
  3. ^ "Waffle" Archived 2013-04-07 at the Wayback Machine, The Merriam-Webster Unabridged Dictionary
  4. ^ "Gaufre" Archived 2012-05-01 at the Wayback Machine, Centre National de Ressources Textuelles et Lexicales
  5. ^ Larousse Gastronomique. Crown Publishing Group. 2001. p. 1285. ISBN 978-0-609-60971-2.
  6. ^ fr:Gaufre (cuisine)
  7. ^ "Bulletin de la Société liégeoise de littérature wallonne, Volumes 34-35". 1894. Archived from the original on July 3, 2023. Retrieved June 6, 2015.
  8. ^ "From Wafers to Cones: A Short History of the Waffle". Kitchn. Archived from the original on 2019-03-08. Retrieved 2019-03-07.
  9. ^ a b c d "Les Moules à Oublies" Archived 2013-06-02 at the Wayback Machine, Gilles Soubigou, Conservateur du Patrimoine, Monuments Historiques – Lorraine
  10. ^ "De historie van wafels en wafelijzers" Archived 2014-01-01 at the Wayback Machine, Nederlands Bakkerijmuseum
  11. ^ Base Palissy: fer à hosties, 13e siècle, Ministère français de la Culture. (in French)
  12. ^ "fer à oublies ", Gourmet Museum and Library, Hermalle-sous-Huy, Belgium
  13. ^ a b Gil Marks (2010). Encyclopedia of Jewish Food. Wiley. p. 431. ISBN 978-0-470-94354-0.
  14. ^ Jean Liebault, La maison rustique, 1582, cité dans Raymond Lecoq, Les Objets de la vie domestique. Ustensiles en fer de la cuisine et du foyer des origines au XIX siècle, Berger-Levrault, 1979, p. 180.
  15. ^ "Oublie" Archived 2011-02-19 at the Wayback Machine, Centre National de Ressources Textuelles et Lexicales
  16. ^ a b c d e f Adolphe Chéruel (1865). Dictionnaire historique des institutions: mœurs et coutumes de la France. L. Hachette et cie. p. 243.
  17. ^ "LE MENAGIER DE PARIS" Archived 2013-07-12 at the Wayback Machine, Michael Delahoyde, Washington State University
  18. ^ "Gauffres iiii manières" Archived 2021-09-22 at the Wayback Machine, circa 1392–1394, anonymous author, Paris, B.N.F. fr. 12477, fol. 171 r
  19. ^ "Gauffres iiii manières " Archived 2012-08-05 at the Wayback Machine, translation by Janet Hinson, David D. Friedman
  20. ^ "Wafelijzer, Brugge, 1430" Archived 2015-10-17 at the Wayback Machine, Gruuthusemuseum / Royal Institute for Cultural Heritage
  21. ^ "Gaufrier de Girard le Pâtissier"[permanent dead link], Un Fer à Gaufres du Quinzieme siècle, H. Henry, Besançon, France
  22. ^ "Gemüseverkäuferin", Pieter Aertsen, 1567, Stiftung preußischer Kulturbesitz – Staatliche Museen, Berlin
  23. ^ a b "Het gevecht tussen Carnaval en Vasten", Pieter Bruegel (the elder), 1569
  24. ^ " Gent KANTL 15, volume 1" Archived 2012-09-03 at the Wayback Machine, Christianne Muusers (translator), Coquinaria
  25. ^ "Om ghode waffellen te backen" Archived 2012-05-10 at the Wayback Machine, Christianne Muusers (translator), Coquinaria
  26. ^ André Delcart (2007). "Groote Wafelen". Winterfeesten en gebak. Maklu. p. 38. ISBN 978-90-8575-009-3.
  27. ^ Adolphe Chéruel (1865). Dictionnaire historique des institutions, moeurs et coutumes de la France, 1. Libr. de L. Hachette. p. 477.
  28. ^ Les Français peints par eux-mêmes: encyclopédie morale du 19e siècle. Curmer. 1841. p. 220.
  29. ^ Maurice Laporte (1571). Les épithètes. p. 112.
  30. ^ a b "The Price of Sugar in the Atlantic, 1550–1787" Archived 2012-08-15 at the Wayback Machine, Figure I, Klas Rönnbäck, Europ. Rev. Econ. Hist., 2009
  31. ^ "Recipes | In Season" Archived 2012-07-20 at the Wayback Machine, July: Rhubarb, Gourmet Magazine, Gourmet Traveller, Adelaide Lucas
  32. ^ Johann Nikolaus Martius (1719). Unterricht von der wunderbaren Magie und derselben medicinischen Gebrauch. Nicolai. p. 164.
  33. ^ Menon (1739). Nouveau traité de la Cuisine, Volume 1. p. 334.
  34. ^ Johanna Katharina Morgenstern-Schulze (1785). Unterricht für ein junges Frauenzimmer, das Küche und Haushaltung selbst besorgen will, Volume 1. p. 310.
  35. ^ Stettinisches Kochbuch für junge Frauen, Haushälterinnen und Köchinnen: Nebst einem Anhange von Haus- und Wirtschaftsregeln. Keffke. 1797. p. 371. Archived from the original on 2023-07-03. Retrieved 2015-10-23.
  36. ^ "Gaufres" Archived 2015-10-17 at the Wayback Machine, Les Dons de Comus, T. 3, p. 131, 1758
  37. ^ a b "Gauffre" Archived 2015-10-17 at the Wayback Machine, Le Cannameliste français, p. 111, 1751.
  38. ^ a b Beatrice Fink (1995). Les Liaisons savoureuses: réflexions et pratiques culinaires au XVIIIe siècle. Université de Saint-Etienne. p. 159. ISBN 978-2-86272-070-8.
  39. ^ "Meert, Depuis 1761" Archived 2011-08-19 at Wikiwix. Meert.fr. Retrieved on 2013-04-07.
  40. ^ Robert Smith (cook.) (1725). Court cookery: or, The compleat English cook. p. 1.
  41. ^ Robert Smith (cook.) (1725). Court cookery: or, The compleat English cook. p. 176. Retrieved 7 April 2013.
  42. ^ John Austin Stevens; Benjamin Franklin DeCosta; Henry Phelps Johnston, Volume 2, Issue 2; Martha Joanna Lamb; Nathan Gilbert Pond (1878). The Magazine of American history with notes and queries. A. S. Barnes. p. 442.{{cite book}}: CS1 maint: multiple names: authors list (link) CS1 maint: numeric names: authors list (link)
  43. ^ M.J. Stephey (23 November 2009) "Waffles" Archived 2012-08-23 at the Wayback Machine, TIME Magazine.
  44. ^ Bart Biesemans (16 July 2011) "Luikse wafel verdringt Brusselse wafel" Archived 2023-07-03 at the Wayback Machine, De Standaard.
  45. ^ "Waffles" Archived 2013-10-29 at the Wayback Machine, visitBelgium.com
  46. ^ "The history of the "Gaufre de Liège"" Archived 2012-08-30 at the Wayback Machine, gofre.eu
  47. ^ Antoine B. Beauvilliers (1814). L'art du cuisinier ... Pilet.
  48. ^ Marie Antonin Carême (1822). Le Maitre d'hotell français: ou parallèle de la cuisine ancienne et moderne ... Didot. p. 33.
  49. ^ Leblanc (pastry cook.) (1834). Manuel du pâtissier: ou, Traité complet et simplifié de la pâtisserie de ménage, de boutique et d'hôtel ... Librairie encyclopédique de Roret. p. 200.
  50. ^ André Delcart (2007). Winterfeesten en gebak. Maklu. p. 49. ISBN 978-90-8575-009-3.
  51. ^ a b "From extreme luxury to everyday commodity" Archived 2014-04-08 at the Wayback Machine, Sugar in Sweden, 17th to 20th centuries, pp. 8–9, Klas Rönnbäck, Göteborg Papers in Economic History, No. 11. November 2007
  52. ^ a b "Sweet Diversity: Overseas Trade and Gains from Variety after 1492" Archived 2013-07-26 at the Wayback Machine, Jonathan Hersh, Hans-Joachim Voth, Real Sugar Prices and Sugar Consumption Per Capita in England, 1600–1850, p.42
  53. ^ a b c "Wafels" Archived 2012-08-06 at the Wayback Machine, Henk Werk,
  54. ^ "Jaargang 25 inclusief het boek "Brusselse Wafels"" Archived 2014-04-08 at the Wayback Machine, Academie voor de Streekgebonden Gastronomie
  55. ^ "Brusselse Wafels" Archived 2012-08-17 at Wikiwix, Philippe Cauderlier, 1874
  56. ^ "OUBLIEUR" Archived 2013-12-18 at the Wayback Machine, Les métiers d'autrefois, genealogie.com
  57. ^ William George (2003). Antique Electric Waffle Irons 1900–1960: A History of the Appliance Industry in 20th Century America. Trafford Publishing. p. 74. ISBN 978-1-55395-632-7.
  58. ^ Sherri Liberman (2011). American Food by the Decades. ABC-CLIO. p. 134. ISBN 978-0-313-37698-6.
  59. ^ Huber, Regina; Schoenlechner, Regine (May 2017). "Waffle production: influence of batter ingredients on sticking of fresh egg waffles at baking plates-Part I: effect of starch and sugar components". Food Science & Nutrition. 5 (3): 504–512. doi:10.1002/fsn3.424. PMC 5448360. PMID 28572935.
  60. ^ "Marollenwijk smult van Brusselse wafels" Archived 2023-07-03 at the Wayback Machine, Leen Dewitte, De Standaard, standard.be, maandag 03 maart 2008
  61. ^ "Bel-Gem Waffles" Archived 2012-07-20 at the Wayback Machine, Bill Cotter
  62. ^ "Brussels Waffle Recipe" Archived 2016-02-07 at the Wayback Machine, Adam Wayda, 2016-01-15
  63. ^ "Een nieuwe, royale oud-Belgische hoofdstedelijke wafel?" Archived 2012-03-01 at the Wayback Machine, faro | tijdschrift over cultureel erfgoed, Belgium (in Dutch), pp 14–21, 03/03/2008
  64. ^ ""le de brusselier", "Petite histoire de la cuisine"" (PDF).[permanent dead link]
  65. ^ "Om te backen, dicke wafelen" Archived 2013-04-07 at the Wayback Machine. deswaene.be. Retrieved on 2013-04-07.
  66. ^ Henk Werk (22 February 2012). Wafels Archived 2012-08-06 at the Wayback Machine. Home.hccnet.nl. Retrieved on 2013-04-07.
  67. ^ Lonely Planet Encounter Guide Brussels, Bruges, Antwerp & Ghent 1st edition, 2008, p. 151
  68. ^ waffle-recipes.com (1 June 2015). Brusselse Wafels: Dacher's and Consael's Recipes "Brusselse Wafels: Dacher's and Consael's Recipes". 2015-06-02. Archived from the original on 2015-06-02. Retrieved 2015-06-02..
  69. ^ "Liège Waffle Recipe / Gaufres de Liège". 2014-03-10. Archived from the original on 2014-03-14. Retrieved 2014-03-14. ["Liège Waffle Recipe"], Adam Wayda, 2014-03-13
  70. ^ "Vermont Belgium Waffles, Catering, Franchising, Pre-Packaged Waffles | Waffle Cabin". wafflecabin.com. Archived from the original on 2020-10-22. Retrieved 2020-10-17.
  71. ^ M. Bounie (2003/2004) La Gaufre Flamande Fourrée Archived 2013-03-21 at the Wayback Machine, Polytech'Lille-Département IAA, p 6.
  72. ^ Beatrice Fink (1995). Les Liaisons savoureuses: réflexions et pratiques culinaires au XVIIIe siècle. Université de Saint-Etienne. p. 159. ISBN 978-2-86272-070-8.
  73. ^ "American waffle recipe". Lonestar.texas.net. Archived from the original on 2012-04-25. Retrieved 2012-05-02.
  74. ^ Davidson, Alan (1999). The Oxford Companion to Food. Oxford: Oxford University press. pp. xx + 892. ISBN 978-0192806819.
  75. ^ "His waffles made memories at the Queens World's Fair". Newsday. 1989-08-22.
  76. ^ http://www.foodnetwork.com/search/search-results.html?searchTerm=belgian+waffle&form=global&_charset_=UTF-8 Archived 2015-10-17 at the Wayback Machine ["Belgian Waffle Recipes"], Food Network
  77. ^ "Belgian Waffle Bakers - Nemco Food Equipment". Archived from the original on 2015-05-13. Retrieved 2015-03-22. ["Nemco Belgian Waffle Irons"], Nemco
  78. ^ Roberts, Sam (2008-07-27). "A Fair, a Law and the Urban Walker". The New York Times. Archived from the original on November 13, 2013. Retrieved 2009-03-19.
  79. ^ "Bergish Waffle recipe" (in German). Remscheid, Germany: Bergisches-wiki.de. Archived from the original on 2012-04-26. Retrieved 2012-05-02.
  80. ^ "Descriptions of Hong Kong Waffles". Mrnaomi.wordpress.com. 2008-01-23. Archived from the original on 2012-04-22. Retrieved 2012-05-02.
  81. ^ Katharine Shilcutt (July 2, 2011). "100 Favorite Dishes: No. 81, Pandan Waffles at Parisian Bakery III". Archived from the original on November 7, 2011. Retrieved November 5, 2011.
  82. ^ "Pandan Waffles Banh Kep La Dua". January 15, 2011. Archived from the original on November 3, 2011. Retrieved November 5, 2011.
  83. ^ Hong & Kim (15 January 2011). "Pandan Waffles Banh Kep La Dua". Archived from the original on 3 November 2011. Retrieved 5 November 2011.
  84. ^ "Vietnamese Coconut Waffles Recipe". 30 August 2007. Archived from the original on 3 November 2011.
  85. ^ a b 이, 혜운 (September 8, 2020). ""집콕이 만든 위대한 발명품" 크로플? 그냥 누르면 돼요". Chosun. South Korea. Archived from the original on April 24, 2021. Retrieved April 24, 2021.
  86. ^ 김, 태혁 (2021-04-01). "커피베이, 맛과 비주얼 다잡은 인기 디저트 '크로플 5종' 새롭게 출시". 투데이코리아 (in Korean). Archived from the original on 2021-04-15. Retrieved 2021-04-15.
  87. ^ 윤경희 (2020-12-22). "집에서 만들기 쉬운 코로나19 시대 디저트…'크로플' 열풍". 중앙일보 (in Korean). Archived from the original on 2021-04-15. Retrieved 2021-04-15.
  88. ^ Blom, Edward (17 March 2016). "#tbt: Våfflan och våffeldagens historia". Bizstories. Archived from the original on 13 February 2022. Retrieved 21 February 2022.
  89. ^ "Waffles Day - Våffeldagen". visitsweden.com. Archived from the original on 2020-08-06. Retrieved 2020-07-30.
  90. ^ "I gofri" (in Italian). Turin, Italy: Gofreria Piemonteisa - Torino. Archived from the original on 2015-12-22. Retrieved 2015-12-13.
  91. ^ "I GOFRI". cucinapiemontese.blogspot.it. Archived from the original on 30 June 2017. Retrieved 4 May 2018.
  92. ^ Stroopwafels. Traditional delicacys. Retrieved on 2008-01-02
  93. ^ a b c van Kraayenburg, Russell (2014). Haute Dogs: Recipes for Delicious Hot Dogs, Buns, and Condiments. Quirk Books. ISBN 9781594746802.
  94. ^ a b Nakaishi, Summer (7 May 2016). "Rediscovering the Real Hot Dog Heritage of Honolulu: KC Waffle Dogs". Thrillist. Archived from the original on 9 February 2022. Retrieved 9 February 2022.
  95. ^ "The KC Waffle Dog lives on!". Hawaii News Now. 23 July 2009. Archived from the original on 9 February 2022. Retrieved 9 February 2022.
  96. ^ "The Best Hot Dogs Outside the U.S." Booking.com. Archived from the original on 9 February 2022. Retrieved 9 February 2022.
  97. ^ Susilo, Darren (24 June 2016). "Pinoy Waffles". blogTO. Archived from the original on 9 February 2022. Retrieved 9 February 2022.
  98. ^ "Waffle Hot Dog". Casa Baluarte Filipino Recipes. Archived from the original on 9 February 2022. Retrieved 9 February 2022.
  99. ^ "Hotdog Waffle". Lutong Bahay Recipe. 20 July 2019. Archived from the original on 9 February 2022. Retrieved 9 February 2022.
  100. ^ "Universal waffles". The Manila Times. 6 October 2004. Archived from the original on 9 February 2022. Retrieved 9 February 2022.
  101. ^ "Waffle Time". The Manila Times. 20 May 2006. Archived from the original on 9 February 2022. Retrieved 9 February 2022.
  102. ^ "Waffle Hot Dog - Lucky Peach". Archived from the original on 2016-11-10. Retrieved 2016-11-10.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Waffle&oldid=1249197193"