Waffle irons and wafer irons date back to the 14th century. They had long handles so the user could stand as far away from the heat of the fire as possible. The two heads that held the actual waffles shut together like pincers. The waffle iron had oblong heads of different sizes, while the wafer iron often had a round or elliptical head. Each iron had a waffle pattern on each head, which gave it its name. In the 1700s and 1800s, everyday breads (including cakes, biscuits, pancakes and pastries) were not as light and fluffy as they are today. Because they were imported, sugar and spices were too expensive for many to afford. Bread was eaten at all meals, especially breakfast. A colonial day usually began early with a mug of cider and some sort of cake or bread.

Waffles were a luxury because they called for precious ingredients such as numerous eggs, heavy cream, wines, spices, and fine wheat flour. Wafers were prepared from a thinner batter than waffles, with sugar and nuts added as extra treats.

A recipe from "The Family Dictionary," 1705, includes an early recipe for wafers. It reads: "WAFERS TO MAKE, Take a quart of flour heaped, and put to it the yolks of four eggs, and two or three spoonfuls of rosewater, mingle this well together; then make it better, with cream and a little sugar, and bake it on irons, very thin poured on."

In the past, it was traditional to give a bride a wafer iron with her initials on it, the date of the wedding, and a hex mark for luck. The waffle iron featured here is simply divided into quarters, each having a different design pattern on the base and lid.

Sources: The Housewares Story by Earl Lifshey Hung, Strung, and Potted by Sally Smith Booth