Click Above To Close
FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
WAFFLE
a light, crisp batter bread that can be yeast or chemically leavened and made in a waffle iron.
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. iv
are described as soft, indented cakes made in irons or tongs specially constructed for the purpose.
Grimes, William. 2004.
Eating Your Worlds
. Oxford University Press.
is a small crisp batter cake, baked in a waffle iron and eaten hot with butter and syrup or fruit. -
ORIGIN
from Dutch
wafel
.
IMAGES
FREQUENTLY ASKED QUESTIONS
REFERENCES/RESOURCES
Compiled for Food Resource
http://food.oregonstate.edu