[Sca-cooks] re:dumplings

[Huette von Ahrens]

I have found three different ways of making
spaetzle.  One is like you mention, rolling it
into finger widths and cutting it before boiling.
Another is to rice it with a special spaetlze
mandolin.  The third is to make it like my
Prussian grandmother did, by dropping
teaspoonfulls of dough directely into the boiling
water.  All are correct, just regional
variations.

But, as I said before, Dr. Thomas Gloning hasn't
found any period spaetzle recipes, as of a 
conversation several years ago and he has access
to all these manuscripts.

Huette

--- ysabeau <ysabeau at mail.ev1.net> wrote:

> 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!
>
>__________________________________________________________________
> _________
> >The penalty good men pay for not being
> interested in politics is 
> to be 
> >governed by men worse than themselves. --
> Plato  
> >
> >
>
>_______________________________________________
> >Sca-cooks mailing list
> >Sca-cooks at ansteorra.org
>
>http://www.ansteorra.org/mailman/listinfo/sca-cooks
> >
>  
> 
>
________________________________________________________________
> Sent via the EV1 webmail system at mail.ev1.net
> 
> 
>  
>                    
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
>
http://www.ansteorra.org/mailman/listinfo/sca-cooks
> 


=====
Blessed are they who can laugh at themselves for they 
shall never cease to be amused.


		
_______________________________
Do you Yahoo!?
Declare Yourself - Register online to vote today!
http://vote.yahoo.com