Waffle iron

Heavy, cast-iron waffle irons were commonly found in Pomeranian kitchens. This homemade type of waffle was made from flour, milk, eggs, butter, and yeast. Sometimes, potatoes were also added to the batter. To achieve the right consistency (similar to pancake batter), the ingredients had to be used in the correct proportions. In the early 20th century, manufacturers often placed such information on the lid or base of the iron. The waffles did not contain sugar; only after they were baked were they sprinkled with it or spread with jam. Before baking, the iron was greased with goose or pork fat, and then the appropriate portion of batter was poured in. Once it was properly baked, the waffle iron was turned to the other side using a poker. Preparing waffles did not take much time, and a large number could be made quickly. Today, waffles, served with a variety of toppings, remain a popular, mainly sweet snack. They are baked in electric waffle irons, but cast-iron waffle irons can also be bought. They are very similar to their now-antique predecessors that were placed on hot stove rings or originally even inserted directly into the fire. Usi g the iron presented here, waffles could be baked in the popular heart shape filled with a grid pattern, a design that has been common since the 19th century. On its bottom, there is a recipe for the batter, and on the lid, there is information that the iron is suitable for use on both gas and coal stoves. Agnieszka Słowińska