SC - German Spa:etzle,

[Michael Newton]

And the Best Spaetzle I have ever had was at Mader's in Milwaukee.
I like Mader's a whole bunch
Thorbjorn
- ----- Original Message -----
From: "Huette von Ahrens" <ahrenshav at yahoo.com>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, March 23, 2000 3:27 AM
Subject: Re: SC - German Spa:etzle,


> 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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