stroopwafel
English edit
Etymology edit
Borrowed from Dutch stroopwafel, from stroop (“syrup”) + wafel (“wafer; waffle”).
Pronunciation edit
- IPA(key): (UK) /ˈstɹəʊpˌwɒfəl/, (US) /ˈstɹoʊpˌwɑfəl/, (spelling pronunciation) /ˈstɹuːp-/
Audio (AU) (file) - Hyphenation: stroop‧wa‧fel
Noun edit
stroopwafel (plural stroopwafels)
- A Dutch waffle made from two thin wafers with syrup in between.
- 2008, Marybeth Bond, Best Girlfriends Getaways Worldwide, Washington, D.C.: National Geographic Books, →ISBN, page 201:
- Now's your chance to also taste the other local delicacy, stroopwafel. A wafer-and-syrup pastry sandwich served atop a steaming cup of coffee, stroopwafel slowly transforms into a warm, soft treat.
- 2012, Lawrence Winkler, “Stroopwafel”, in Between the Cartwheels, [S.l.]: Lawrence Winkler, →ISBN:
- A waffle is the action, or inaction, of making up your mind. In Holland, when you slice a round one in half, and glue fill it back whole again, with warm caramel, it becomes a vice. And clamped Between the Cartwheels of the stroopwafel, I was the syrup, holding them together, and apart.
- 2014, Timothy G. Roufs, Kathleen Smyth Roufs, Sweet Treats around the World: An Encyclopedia of Food and Culture, Santa Barbara, Calif.: ABC-CLIO, →ISBN, page 243:
- [B]akers in Gouda […] were perfecting their well-known diamond patterned stroopwafels ("syrup waffles") which were handmade in Gouda for more than three centuries, lore says, as a way to make use of sugar refinery by-products. Stroopwafels, in spite of their name, are not waffles as North Americans know them. Goudse stroopwafels are another form of cookie, a buttery yeasted iron-baked cookie-dough wafer sliced in half and filled with a unique warm toffee-like mixture of molasses or treacle, sugar, butter, vanilla, and cinnamon, then joined together again.
- 2015, Rick Steves, Gene Openshaw, Rick Steves Amsterdam & the Netherlands, Berkeley, Calif.: Avalon Travel, →ISBN:
- The Dutch work hard to satisfy their sweet tooth. The quintessential Dutch treat is a stroopwafel—syrup sandwiched between two crispy, thin waffles. Prepackaged stacks of stroopwafels are sold in grocery stores, but a fresh, hot stroopwafel from a street vendor is a revelation.
- 2015, Jake Woodhouse, Into the Night, London: Penguin Books, →ISBN:
- He paused while the waitress deposited his coffee and stroopwafel on the table. He picked up the stroopwafel and put it on top of the coffee cup, like a lid.
Translations edit
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Further reading edit
stroopwafel on Wikipedia.Wikipedia
Afrikaans edit
Etymology edit
Borrowed from Dutch stroopwafel. Equivalent to stroop + wafel.
Pronunciation edit
Noun edit
stroopwafel (plural stroopwafels)
- A stroopwafel. [from ca. 1990]
Dutch edit
Etymology edit
Compound stroop + wafel. The first stroopwafels were baked in Gouda sometime in the first half of the nineteenth century, if not earlier. The word is already mentioned in dictionaries from the mid nineteenth century, so it was likely already present in the spoken language at the time. However, use in print begins only in the second half of that century, with a notable increase in the 1890s. At that time the diminutive forms and the archaic plural stroopwafelen were relatively common. The older synonym spouwwafel is first mentioned by Weiland in 1810 (Nederduitsch Taalkundig Woordenboek).
Pronunciation edit
Noun edit
stroopwafel f (plural stroopwafels or stroopwafelen, diminutive stroopwafeltje n)
- A syrup waffle, a stroopwafel. [from 19th c.]
Derived terms edit
Descendants edit
- → Afrikaans: stroopwafel
- → English: stroopwafel
- → West Frisian: sjerpwafel (calque)