1 3/4 cup all-purpose flour
1/8 tsp salt
1 bottle beer
1/4 cup oil
1 egg, slightly beaten
1 tbsp grated lemon peel
1/2 tsp lemon juice
1/2 tsp vanilla extract
Directions
These waffles are a crisp type and are often served for dessert
topped with sweetened whipped cream and strawberries. They became
famous at the Belgian pavilion at the 1962 New York World's Fair.
Mix flour and salt. Add remaining ingredients. Beat just until
smooth. Let batter sit 2 hours at room temperature or refrigerate
overnight. This makes the waffles more tender. Bake in a waffle iron
following manufacturer's directions. Spread the batter thin and bake
until crisp and browned. Serve for dessert or breakfast. Yield
depends on size of waffle iron. For example, one that makes 7-inch
rounds will yield 4 large rounds that separate into 16 sections.
Servings: 1 servings
Brussels Waffles Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast
The History of Recipes
Historians have traced the existence of recipes far back into the distant past, at least as far back as ancient Egypt, and possibly even further than that. Having said that, sadly, these ancient records were just simple hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe discovered, according to food historians are a few clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Progressing into The time of the romans 25BC a roman called Apicius created a few documents detailing recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvres, entrees and afters, something we still use today. This early Roman chef recounts how the Roman chefs made use of many different spices, including some familiar names like bay, mint and parsley. As our culinary historical trip moves to more modern times we find two recipe books which appeared in the 14th Century : a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these books have no connection with the spicy food that is familiar to us all today, but rather recipes for the types of meals prepared by the cooks of the nobility of the period. In the 15th century, people returning from the crusades brought us a variety of foods and herbs from the holy land, such as coriander, parsley, basil and rosemary. These new spices and herbs created an outbreak in manuscripts on cookery, many of which still exist in private libraries. Over the next few centuries, the upper classes competed to serve up the most exotic meals, and consequentially cooks and their collection of recipes could command a high salary. Even so, it wasn`t until the 1800s that cooking and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and writing down recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cookbooks were highly popular mostly as a result of better eduction, people having more free time and having more money to spend. The introduction of television gave us TV cooks and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, allowing us all to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Brussels Waffles recipe.
