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1993, Christopher Hunt, “Food and drink”, in Focus on Holland, new edition, London: Evans Brothers Limited, →ISBN, page 12, columns 1–2:
There are also many types of sweet spreads. Dutch children are especially fond of hagelslag, small strands of milk or plain chocolate that are scattered onto white bread and butter.
2011, “About Our Writers”, in Niels Carels, Karina Hof, Steve Korver, Steven McCarron, Ann Maher, Tim Skelton, Amsterdam & the Netherlands, 2nd edition, New York, N.Y.: Fodor’s Travel Publications, →ISBN, →ISSN, column 1:
When Karina Hof left her native New Amsterdam in 2003, she thought it would be just for a year. Two master’s degrees, two half-marathons, and too many boxes of hagelslag later, she’s still covering the Lowlands.
2016, Michael Zee, “Ontbijt: A Dutch Breakfast”, in SymmetryBreakfast: Cook, Love, Share, London: Bantam Press, →ISBN, section 11 (Not Quite Continental: Norway, Italy, Austria, Algeria, Spain, The Netherlands, Denmark), page 203:
This is not a recipe, but an exercise in true happiness. Toast your bread and butter generously whilst it is still hot. Sprinkle with a thick layer of hagelslag (the De Ruijter brand is the best) and eat immediately.
From Middle Dutchhagelslach(“severe hailstorm”). Equivalent to hagel(“hail”) + slag(“blow, hit”). As a term for a type of sweet, it originally referred to elongated white aniseed sprinkles as they were thought to resemble falling hail; this sense was subsequently widened as other varieties entered the market.[1]
