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Tag Archives: 19th century
Of Rotkohl
The taste of winter in Germany is deep, rich purple. Few of the heavy, meaty dishes that mark festivities in the darkest time of the year come without Rotkohl. Stewed slowly and usually preserved in glass jars, it can now … Continue reading
A Failed Cake
I had six eggs that really needed using, so I decided to go a little out of my usual time period and try to use my new cake tins today. I picked out a recipe from the tried and tested … Continue reading
Wafer Fritters
Another set of recipes from Philippine Welser’s collection: 94 If you want to make wafer fritters (mandatten baches) Take almonds and grind or pound them small and see they do not turn oily. Moisten them with rosewater in a timely … Continue reading
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Tagged 16th century, 19th century, Katharina Prato, parallel, Philippine Welser, preservation
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Franzbrötchen
Today, my son and I visited his grandmother and she had bought Schoko-Quarkbrötchen (a nice, if slightly heavy kind of bun with chocolate flakes baked into it). My son, though, asked for a Franzbrötchen. This above all marks him out … Continue reading
Hamburger Klöben (1830)
Just as brief post today. A friend of my mother who is housebound said he enjoyed the Quarkstollen I baked in December very much and said he was sorry that he would have to wait until next Christmas for another … Continue reading
Playing with Stollen
In Germany today, Stollen is for Christmas and to many, it is not Christmas without proper Stollen, often specifically called Christstollen or Weihnachtsstollen. The name itself just means a round, thick object which is why in modern German, it also … Continue reading
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Tagged 16th century, 19th century, 20th century, Christmas, Dr Oetker, Marx Rumpolt
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Trying Out a Cake Mould
I suppose it is time to stop apologising for the gaps between my posts since this is turning out to be the new normal. But I am now home again and can give you the story of an experiment I … Continue reading
Bramble Jam in History
I am quite fond of bramble season and lucky to be living in a part of Germany that, whatever else it may lack in fruit and vegetables, is blessed with fine and ample berry harvests.Yesterday, I decided to check the … Continue reading
The Ancestry of Kuttelfleck
Another short recipe from the Innsbruck MS: 104 If you would fry tripe (wammppenflekh), boil them very well and prepare a strauben batter, dredge them in it and fry them. But you may also first fry (rosten) them in fat … Continue reading
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Tagged 15th century, 19th century, Innsbruck MS, Katharina Prato, parallel
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Berliner
New Year’s Eve would not be complete without the traditional Berliner, known in much of the south as a Krapfen and in Berlin, confusingly, as a Pfannkuchen. This sweet fritter has an august lineage, going back at least to the … Continue reading
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Tagged 16th century, 19th century, Henriette Davidis, Marx Rumpolt, parallel
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