SC - par-boiling onions
Philip & Susan Troy
troy at asan.com
Thu Mar 23 03:51:47 PST 2000
We have had discussions of spaetzle before. I have a
modern German cookbook which speculates that they are
period, but the reference it gave, Thomas says doesn't
support the contention.
And I disagree that it is a noodle. It is a dumpling
with delusions of being a noodle.
Huette
- --- allilyn at juno.com wrote:
> I believe it is period. There are no recipes for
> any ordinary noodles or
> dumplings in the Rheinfranisches Kochbuch, but it's
> like the other cooks
> in other countries say: these are things every cook
> or housewife knows
> how to make.
>
> There are recipes in a book I have that wasn't
> published until 1709, but
> the material came from a 16thC. manuscript. There
> is, however, some
> 'updating' to some of the recipes, IMO.
>
> I'm trying to remember which source I've used for
> documentation. Thomas
> can give us a better idea as to when the word
> appears. Spaetzle is
> especially a Bavarian noodle, but I don't know its
> history in other
> regions. You can get it everywhere, and have been
> able to for a long
> time, but I don't know the speed of travel of
> regional favorites.
>
> OK, found the documentation from a class I taught in
> the Midrealm.
> Fahrenkamp gives his source as the 14th C. Tegernsee
> Cloister, but does
> not give the original, and I don't have a copy of
> this, although I would
> love to.
>
> The Stuttgarter Kochkolleg gives the possible origin
> as 13th C., derived
> from Italian workers who brought their favorite
> pasta recipes with them
> to Germany. The Italian word, _spezzatina_, refers
> to little cuttings of
> noodle dough. Niccolo, does this go along with your
> Italian research?
>
> Hank, you can come help make it if you get to
> Pennsic. ;-)
>
> Regards,
> Allison, allilyn at juno.com
>
>
> On Tue, 21 Mar 2000 07:35:39 -0500 "Hank"
> <steinfeld at tqci.net> writes:
> >Can you tell me if this is a "period" dish and the
> regions it would
> >have
> >been popular in? Also, may I have a copy of the
> recipe as well.
> >
> >Hank
>
>
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