[Sca-cooks] Changing the subject to fladen

[El Hermoso Dormiendo]

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Well, consider that like the term 'pancake', there's a 'common' meaning
that means a specific kind of food, and a more 'general' meaning
that refers to anything 'pancake-shaped'.  I'm guessing there
could be a similar situation with 'fladen'.  It may even be that 
in time the 'alternative' uses (for 'anything flat') fell out of
favor and now they only refer to filled breads.

However, I doubt the fruit-leather (and I agree - that's what *I* 
thought when I saw that recipe, too) is supposed to be a filling.

Indeed, my wife has made me suspicious that a lot of the "tart" recipes
in the translations of Sabina Welserin (and Guter Spise?) really ARE
"torte" and not "tarts" at all...

On Friday 28 November 2003 03:39 pm, ranvaig at columbus.rr.com wrote:
[...]
> Modern recipes for fladen seem to be a kind of fried filled bread.
>
> http://www.marions-kochbuch.de/rezept/0523.htm
> has a picture of "Hungarian" fladen.  Are Hungarian ones different
> from others?  or do they have a Hungarian filling?
>
> http://www.spike-jamie.com/recipes/recipes17.html
> calls fluden a filled flakey pastry and perhaps Jewish
>
> The Guten spise recipes COULD easily fit this, but then again could
> be more like a tart.  But how does either fit with cherry fruit leather?
> Is the cherry supposed to be a filling in the bread/pastry/tart?
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