SC - spaetzle

[Valoise Armstrong]

Bear wrote:
>Sabina Welserin has three dumpling recipes, two of which are for filled
>dumplings.  The third is most interesting as it is a flourless batter recipe
>(119).  The recipe says nothing about how the dumplings are to be shaped,
>but the description of the dough as a batter suggests that these are drop
>dumplings.  This recipe isn't close to spaetzle, but it might make an
>interesting substitution.

I've always wondered if Sabina Welserin didn't just inadvertently leave the
flour out of this recipe, I'm not sure I've ever heard of German dumpligs
(generally called Knoedel or Klosse) without flour or bread crumbs of cubed
bread or something of the sort to hold them together.

Knoedel were known fairly early. There's a picture from a 12th C. fresco in
South Tyrol showing a person making the dumplings. I saw it several years
ago when I was in Austria in Franz Maier-Bruck's Das Grosse Sacher
Kochbuch. I really, really wish that I'd photocopied that page.

Valoise

>
>119 If you would make boiled dumplings
>
>Then take chard, as much as you like, some sage, marjoram and rosemary, chop
>it together, also put grated cheese into it and beat eggs therein until you
>think that it is right. Take also cinnamon, cloves, pepper and raisins and
>put them into the dumpling batter. Let the dumplings cook, as one cooks a
>hard-boiled egg, then they are ready.
>


============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================