SC - Has anyone ever encountered...

[Nanna Rognvaldardottir]

Cindy Renfrow wrote:
> 
> Could this be Topfenknödel (cottage cheese dumplings)?
> "The main ingredient of this marvelous specialty was a dry curd cheese
> (like a hard, pressed farmer's cheese)... [the curd] must not be too
> creamy.  Beside sieved curd cheese, the mixture contained salt, butter,
> eggs, and semolina or flour... the dumplings must be simmered in water.
> They had to be served at once, with melted butter and sugar... They are
> often served with Zwetschkenroester (thickly stewed ripe plums) and toasted
> breadcrumbs fried in butter." From "The Cooking of the Viennese Empire", p.
> 126, part of the Time-Life series Foods of the World, 1982.  This recipe is
> given in a separate booklet, which I don't have.

I can probably access that at a friend's house; she has that library. I
wonder, though, if this is a filled dumpling or a cheese-fortified
noodle. It sound spretty similar, otherwise. Well, only one way to find
out, I guess...

This Viennese Empire example sounds pretty likely, though, if it is a
filled dumpling: my grandmother grew up in an ethnically German village
in what is now Hungary, but at the time was deep in the heart of the
Austro-Hungarian Empire.

Thanks much!
 
Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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