SC - German Spätzle

[Thomas Gloning]

<< 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. >>

Do you mean the "Granatapffel" from 1709? First ed. in 1697. Could you
specify the number or the page in the 1709 edition? I think some of the
Granatapffel material came from _17th_ century sources. E.g., the two
recipes for bohemian 'Golatschen' (somebody asked recently) were taken
from the earlier 'Grazer Kochbuch' from 1686.

<< ... as to when the word appears.  Spaetzle is especially a Bavarian
noodle >>

Ahm, as I was born a Suebian, I must say, that it is a suebian noodle.
The word appears only late, and it is not always clear what it refers to
in 18th century recipes (dumplings; details in an earlier post, now in
Stefan's Florilegium).

<< 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. >>

An important source for food habits of the Tegernsee Cloister is
Birlinger's (not always reliable) edition "Kalender und Kochbüchlein aus
Tegernsee" (published in: Germania 9, 1864, 192-207; based on a 15th or
rather 16th century manuscript; around 1534 or so, IIRC). However, I did
not find something there, that could serve as a basis for Fahrenkamp's
recipe for "Smalzic nudelin" (p.82). According to some dictionaries, the
word "Nudel" is not attested in Middle High German, but appears only
since the mid 16th century. I may be wrong, but I must assume, that this
one is a modern recipe with a fake "medieval" title.

Best,
Thomas
(Sorry for the delay: I was away for 2 days or 12 digests ...)