Waffles: contemporary food with thousands of years of history
Although waffles appear to be a relatively contemporary food, they have been around the world for thousands of years. It is very likely that the ancient Greeks ate extremely flat cakes, called Obleios. However, it appears that the earliest evidence for waffle iron making may have come from Holland or Germany during the 1300s. The construction of these waffle iron consisted of two hinged plates that were connected to two long handles of wood. It was not uncommon to find elaborate patterns, such as landscapes, religious symbols, or heraldic shields, imprinted on waffles by plates engraved with these symbols. Some dishes had the honeycomb rack that we use now. The waffle plates (or griddles) were then baked over the fire in the hearth.
The waffles were cooked between two hot metal plates, a method used continuously throughout the Middle Ages by obloyeurs, people specialized in making a variety of Obleios which were often flat or rolled into crowns (a form of horns).
In 1620, waffles made the journey from Holland to North America, courtesy of migratory Dutch pilgrims. Thomas Jefferson got a waffle iron, after a trip to France, and voila! A new form of culinary entertainment emerged, in the form of parties or waffle games, in the late 18th century. Party guests were given a choice of waffles topped with treats like maple syrup or molasses or flavored like kidney stew.
Thomas Jefferson depended on slaves for cooking; Soon, many members of the African American community were very adept at making waffles. The slaves’ diet depended on the food left by the landowners and plantation families. Poultry was a rare delicacy for slaves. The waffles were considered equally exotic; they were unusual, expensive, and time-consuming. Because of these qualities, chicken and waffles made it into a special occasion meal for the African American community; This hearty meal gave the slaves an energy supply before attending all-day religious services.
The first US waffle iron was patented on August 24, 1869 by Cornelius Swarthout of Troy, New York. Predatory to electric models, the Swarthout waffle iron was heated by placing it on wood or gas stoves. A rotating hinge, on a cast iron collar, joined the two iron plates.
These new electric waffle irons were standard kitchen appliances in the 1930s. Thomas J. Stackbeck was instrumental in the development of the first electric waffle iron. He was responsible for designing the prototype heating elements that were used in the construction of a thermostat to avoid the problem of frequent overheating. With the help of funds from General Electric, the first fully electric waffle iron was introduced to the nation on July 26, 1911.
Over the years since the first electric waffle iron appeared, the interior design has changed from the utilitarian to the whimsical; For waffle purists, the square or circular waffle shape is always available and for the kid in all of us, waffle plates can range from hearts or shamrocks to Mickey Mouse® or Hello Kitty®.
Waffles have been very popular since the first electric waffle iron. In 1953, an entrepreneur named Frank Dorsa introduced the ever popular “Leggo of My Eggo®” Eggo frozen waffles to supermarkets in the US Now waffles were available to everyone, even if there was no waffle iron available.
The inventor of the Belgian waffle, Maurice Vermersch, became famous at the 1964-65 New York World’s Fair. Before the outbreak of WWII, Vermesch experimented with his wife’s waffle recipe while living in Belgium.
He opened two restaurants in Belgium at the end of the war and featured his wife’s waffles at the 1960 Brussels Fair. His early efforts were so successful that Vermersch and four other Belgian families brought the waffles to the 1964 World’s Fair in Queens. New York. They renamed the waffles from Brussels Waffle for Belgian waffle once they established their business in New York.
Belgian waffles are thicker than American waffles due to their use of yeast. Because yeast is a living organism, it takes a certain amount of time to achieve sufficient growth. For various reasons, American cooks chose not to use yeast recipes and looked for newer and faster ways to get somewhat similar results, but in less time; baking powder and baking soda seem to get the job done.
Belgian waffles have a very light and fluffy texture. They are baked on waffle irons slightly larger than American waffles. The best tasting waffles are made with yeast. Unfortunately, waffles made with yeast can only be stored for a day or two. The flavor reaches its peak when immediately removed from the waffle iron.
To have to remove sticky waffle chunks from the racks, it’s a good idea to grease older waffle irons with a little oil or melted butter before you start baking. Non-stick coated waffle irons that do not need pretreatment; the finished waffle should slide out with the greatest of ease
