[Sca-cooks] re:dumplings

[ysabeau]

That sounds kind of like the recipe for spaetzle. I first had it 
in Germany and it is kind of a cross between a noodle and 
dumpling...more of a drop like a dumpling, but not quite big 
enough to get the bread part in the middle, if that makes sense. 
I've traditionally seen it served with goulash but I think it 
would be good in any type of dish that would include noodles or 
dumplings. 

I found the following on the Florilegium 
<quote>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?

Allison,     allilyn at juno.com
</quote>

I don't know if this Allison is on this list, but here is the URL 
for the thread. I can't post links through this email client - 
http://www.florilegium.org/files/FOOD/dumplings-msg.rtf

Spaetzle:
Spaetzle Recipe
2 1/4 cups all-purpose flour 
1 teaspoon salt 
1 egg, well beaten 
1/4 to 3/4 cup water 
Sift flour and salt into a mixing bowl. Add egg; mix. Add water 
gradually until batter is stiff but smooth. Press dough flat on a 
plate or floured board. With a sharp knife, scrape small pieces of 
dough off and drop into boiling salted water. There should be only 
one layer at a time of spaetzle cooking. Boil gently for 5 to 8 
minutes, or until done to your taste. Remove with perforated spoon 
and let drain. Serve as a side dish with meat. Serve right away or 
sauté the finished spaetzle in butter until golden and sprinkle 
with Parmesan cheese. 

Ysabeau
Barony of Bryn Gwlad
Ansteorra


---------- Original Message ----------------------------------
From: "Laura C. Minnick" <lcm at jeffnet.org>
Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
Date: Wed, 22 Sep 2004 10:59:38 -0700

>At 10:42 AM 9/22/2004, you wrote:
>>  I am looking in a book I am reading now and the first RECORDED 
recipe in 
>> a recipe book is from 1653. The dumplings were made of flour, 
pepper, 
>> salt, yeast and water, made into tiny manchets and boiled in 
water for an 
>> hour. These were served buttered. Earlier dumplings it says 
would have 
>> been cooked in a broth in the stew pot.
>>~Amanda~
>
>My Mennonite grandmother used to make something she 
called 'rivels', which 
>were kind of mini-dumplings- basically a dough of flour, milk, 
and egg, cut 
>into little pieces with a fork- about the size of peas, of cherry 
pits. She 
>especially put them into chicken soup. I liked them ok- but I 
never cared 
>for regular dumplings, which were basically lumps of undercooked 
dough to 
>me. Bleah.
>
>Maybe when the weather cools off a bit I'll give them a try.
>
>'Lainie
>-it's still clear and low-70s here. Enjoy it while you can, left-
coasters!
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