SC - German Spa:etzle,

[allilyn at juno.com]

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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