[Sca-cooks] Chard and cheese dumplings
ranvaig at columbus.rr.com
ranvaig at columbus.rr.com
Wed Sep 12 21:40:49 PDT 2007
>I would point out Krapfen has regional variations. What we call filled
>doughnuts are considered Krapfen in Northern Germany, while in Southern
>Germany, Krapfen mostly refers to turnovers or fried pies.
I thought I had looked that the German when I picked the recipe. If I did, I was still new enough not to notice the translation problem. I only noticed now because I was putting together the recipe book.
The redaction I worked on is entirely wrong. Now I have to decide if I can make them this way, or need to pick a different dish. Ten days to the feast. Filling ravoili will be a lot more work than making dropped dumplings. Any suggestions on how big a boiled krapfen would be?
Ranvaig
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