WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

Just type in the word that you're looking for and press enter or click on search. There are other types of search; see search help for more information.

The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

Description: Stroop is a thick syrup, heavier and more robust than maple syrup with the consistency and colour of molasses, traditionally served with pannekoeken, poffertjes and flensjes. It is generally made with a sugar base, usually brown sugar or cane sugar though it is also made from sugar beet. A thick stroop is also found sandwiched in between layers of wafer-cookie in the form of stroopwafels.