National Waffle Day (August 24) is the anniversary of the first U.S. patent for a waffle iron. Cornelius Swarthout of Troy, New York received his patent for a "device to bake waffles" in 1869. His early waffle iron was used in conjunction with coal stoves, consisted of a griddle and a cover and required flipping of the device to cook both sides of the waffle. At present, National Waffle Day is at best a "bizarre" or "unique" holiday" - the fluff stuff of radio DJ commentary. Waffle promotions at some restaurant chains have helped to keep the holiday alive, if only barely.
13th Century A.C. - Ancient Greeks cook flat cakes between two metal plates. These early waffles were called obleios and were primarily savory in nature, prepared with cheeses and herbs
.
1620 - The pilgrims bring Dutch "wafles" to America.
1735 - The word "waffle" - with two "f"s - appears in English print for the first time.
Late 1800's - Thomas Jefferson returns to the U.S. from France with a long handled, patterned waffle iron.
1869 - Cornelius Swarthout patents the first U.S. Waffle Iron.
1953 - Frank Dorsa's Eggo Frozen Waffles are sold in Supermarkets for the first time.
1964-65 - Brussels restaurateur Maurice Vermersch brings his wife's Brussels Waffle recipe to the World's Fair in New York. The fluffy yeast-infused waffle becomes a huge hit and becomes known as the Belgium waffle.
Belgian waffle
From Wikipedia, the free encyclopedia
A Belgian waffle is a type of waffle identified by its larger size, lighter batter and higher grid pattern which forms deep pockets. As opposed to a traditional waffle, the Belgian waffle attributes its height to the use of yeast batter instead of a pancake batter.[1] Though they are often eaten as a breakfast food in countries like the USA and Canada, they are actually considered to be a form of desert or candy in Belgium and most of Europe. They are usually served with butter (or margarine) and maple syrup or with vanilla ice cream and fresh fruit as a dessert.
History
Although originally showcased in 1960[2] at Expo 58, Belgian waffles were first introduced in the United States during the 1964 New York World's Fair[1] at Flushing Meadows Park, USA. The waffle was introduced by Maurice Vermersch of Brussels, Belgium. Originally called Brussels waffles, Vermersch decided to change the name upon observing the poor geographical skills of Americans.[3] The waffles were served with whipped cream and strawberries, and retailed for a dollar.[2]
References
- ^ a b Roberts, Sam. "A Fair, a Law and the Urban Walker". The New York Times. http://www.nytimes.com/2008/07/27/nyregion/thecity/27read.html. Retrieved on 2009-03-19.
- ^ a b "Belgian Waffles". Practically Edible. http://www.practicallyedible.com/edible.nsf/pages/belgianwaffles. Retrieved on 2009-03-19.
- ^ "His waffles made memories at the Queens World's Fair". Newsday. 1989-08-22.
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Basic Wheat Flour Waffles
A simple recipe which produces a light and crisp waffle.
- 2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1/4 cup melted butter
1 1/4 cups milk, as needed
Makes 8 waffles on the M830/840 or 3 waffles on the M850
1.
Place the flour, sugar, baking powder and salt in a small bowl. Stir
with a wire whisk to evenly distribute the ingredients. Add the melted
butter, eggs and about 1 1/2 cups of milk. Blend with a wire whisk
until smooth and free from lumps. Batter should be thick but still pour
slowly from a ladle or measuring cup. Add more milk as needed to obtain
a thick but pourable consistency. If the batter becomes too thin, stir
in a teaspoon or two of additional flour.
2. If using the M830/840 WafflePro®, preheat at: "Crisp Exterior/Moist
Interior" @ Color Control 3 or "Uniform Texture" @ Color Control 2 1/2.
3.
Pour a generous 1/3 cup of batter onto preheated waffle grid. Close the
lid, press it down lightly to level batter. Bake until the signals
indicate waffle is done.
4. If using the M850 Belgian WafflePro™,
preheat and set at "Crisp Exterior/Moist Interior" @ Color Adjust 4 @
2:30 min. or "Uniform Texture" @ Color Adjust 2 @ 4:15 min.
5. Pour
one (1) full measured cup of batter onto preheated waffle grid. Close
and latch the lid. Bake until signal indicates waffle is done.
6.
Remove waffle and place on a wire rack for about 30 seconds, then serve
immediately. Note: Waffles may be kept warm in a preheated 300°F oven
for 5 to 10 minutes but their consistency may change. Batter can be
held overnight under refrigeration. If it thickens, add milk to restore
to the desired consistency.
| BELGIUM WAFFLES | |
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1 c. plus 2 tbsp. self-rising flour
3 tbsp. sugar 1 c. milk 2 eggs, separated 1/2 c. melted butter 1 tsp. vanilla Mix
flour and sugar. Add a little milk and mix well. Combine egg yolks with
the remaining milk and mix until smooth. Add melted butter. Beat egg
whites until peaks form. Fold gently into batter. Add vanilla and stir.
Pour from a cup or pitcher onto hot waffle iron. Bake 5 minutes or
until it stops steaming. Remove waffles carefully.
Serving Suggestions: Plain with butter and/or powdered sugar. With whipped cream and sliced fresh fruit or canned fruit. Some Belgium Favorites: Fresh pears, peeled, diced, and covered with chocolate sauce. Whipped cream and strawberries. Whipped cream and fruit cocktail. Invite friends over for a waffle party. Set out bowls of various toppings for guests to choose from: Whipped cream, chocolate sauce, butter, fresh or canned fruit, nuts, etc. Set out warm waffles as they are cooked and let each person decorate. |
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