Left over potatoes turn into delicious waffles with this recipe. The first waffle iron was probably developed in the Netherlands and Germany in the 1300s. Cakes fried in irons were among the first cakes made in Norway, besides cakes fried on flatt stones and griddles. The waffle irons had long handles to make the user able to keep the iron in the fire.
This recipe is from the book “From oldemor’s kitchen” (From Great Grandma’s Kitchen), published by Østfold Associated Country Women in 1998.
A recipe from “To Win New Cooking Fame – Just Add Waluts” published by Diamond Brand Walnuts in 1937
To serve 2 or 3, make half this recipe. A delightful variation is to leave the walnut kernels out of the batter, and sprinkle a teaspoonful on each section of the waffle after pouring into the iron. The walnuts become deliciously crisp and “toasty.”
A dessert recipe found in “Whitman’s Chocolate Cookbook”
published by Whitman’s Chocolates Division,
Pet Incorporated in 1987
The Sundae ( /ˈsʌndeɪ, ˈsʌndi/) is a sweet ice cream dessert. It typically consists of one or more scoops of ice cream topped with sauce or syrup, and in some cases other toppings including sprinkles, whipped cream, peanuts, maraschino cherries, or other fruits (e.g., bananas and pineapple in a banana split.).
According to the Oxford English Dictionary, the origin of the term sundae is obscure; however, it is generally accepted that the spelling “sundae” derives from the English word “Sunday”.
A breakfast recipe found in “The New Sealtest Book of Recipes and Menus” published by Sealtest Inc in 1940
A rather surprising waffle recipe for scandinavians who do not serve waffles for breakfast, but more like we would serve cakes. A waffle recipe without sugar or other sweetening would of course then seem a little strange to us.
A Belgian specialty found in “Spesialiteter fra 30 Land” (Specialties from 30 Countries) by Annette Wolter published by Norsk Kunstforlag in 1977
In Belgium there are several kinds of waffles, including the Brussels waffles and the Liège waffles.
In North America, they are often eaten as a breakfast food; toppings vary from whipped cream, confectioners sugar, soft fruit, and chocolate spread, to syrup and butter or margarine. They may also be served with vanilla ice cream and fresh fruit (such as strawberries) as a dessert.
A dessert recipe found in “150 New Ways to Serve Ice Cream” published by Sealtest System Laboratories Inc in 1936
Waffles are usually dismissed at the breakfast table as “mere waffles” in the US. To the French, who have a way of glorifying things, they are also widely used as part of the dessert, and are called “gaufrettes,” which is rather glorified in sound, and glorious to taste.
A continental waffle recipe found in “Spesialiteter fra 30 Land” (Specialities from 30 Countries) av Annette Wolter utgitt av Norsk Kunstforlag in 1977
Every country if not every county has got their own waffle recipe here in Europe. This one from Brussels feature grated lemon peel and yeast which will make them fluffy and give them a fresh taste – Ted
A classic Scndinavian waffle recipe found on aperitif.no
Waffle Day on 25 March is a Swedish invention, and why it is celebrated rests on a misunderstanding. The day is the same as “Vårfruedag” – the day Virgin Mary learns that she is with child. “Vårfruedag” turned over time into “Vaffeldag” (Waffle Day) in Sweden but also here in Norway, it was customary to celebrate “Vårfruedag” with cakes.
Although we feel an ownership to waffles here in Scandinavia, similar cakes are eaten most places in the world. They can be round or square, thick or thin – the heart-shaped waffles is however typical of Scandinavia. The first electric waffle iron was designed by General Electric and entered the market in 1911.
A recipe from “Det Gode Norske Kjøkken”
(The Good Norwegian Kitchen) published by Gyldendal in 1981
Most Norwegians are crazy when it comes to waffles. Very few Norwegians’ homes are without a waffle iron of some sort. I’ve got three, one old fashioned cast iron one of the type you use on the oven top, one electric cast iron one I bought at a jumble sale donkey’s years ago and on new one with non-stick coating. I hardly ever use the new one, but the old electric made of cast iron. It simply make the best waffles.
And Norwegian eat waffles other places than at home too. Around here you don’t run much of a café if you don’t have a large plate full of freshly fried waffles on your counter. Kids love them, grown-ups love them and old people love them –Ted
A recipe from “Den Nye Maten” (The New Food) published by Aschehoug in 1979
My first waffle recipe to day was rather decadent, so if you like your waffles healthier and more wholesome this is the recipe for you. “The New Food” was one of the first cook books in Norwegian that managed to make healthy food look tempting, even delicious. Other cook books on the theme had been published earlier of course, we’re not all born behind the barn you know 😉 . On the other hand, these books had a certain old schoolbook feel to them and the pictures in them made the food look dull and unappetizing.
Waffles are the staple food of the Norwegian coffee table. Few Norwegian homes are without a waffle iron, I got 3 myself. One modern one that I hardly ever use, an old cast iron one that I bought at a jumble sale 30 years ago and almost always use and a cast iron one with long handles that one use on the top of the oven that are at least a hundred years old and once belonged to my grandmother.
Besides, you don’t run much of a café here in Norway if you haven’t got a large plate of waffles fresh out of the iron on your counter. Loved by everyone from old grannies to small children, eaten either as they are, in more stylish variation as on the image above or buttered with jam or Norwegian goat cheese.