[Sca-cooks] Chard and cheese dumplings

ranvaig at columbus.rr.com ranvaig at columbus.rr.com
Wed Sep 12 18:49:43 PDT 2007

I finally looked at the original German for this, and am kicking myself.  These aren't dumplings at all.  The dictionaries translate "Krapfen" as "donut" now, but means more like ravoili or pierogi.  "zumachen" means to close a pastry.  I think  "vnnd machs jn den taig zú krapffen" should be translated as "and close in the dough into ravioli".    This is just the filling, that is why there isn't any flour in it.


Welserin 119 Wiltú gesotten krepfflen machen/ So nim ain mangoldt, als vill dú wilt, ain wenig ain salúa, ain maseron, ain rosmarin, hacks vnnderainander, thú ain geriben kesß aúch darein, schlag air darein, bis dú mainst, das es recht sey/ rerlach, negellach, pfeffer, weinber nim aúch darein vnnd machs jn den taig zú krapffen, lasß sieden, wie man herte air seudt, so send sy gemacht.

If you would make boiled dumplings/ Then take chard, as much as you like, some sage, marjoram and rosemary, chop it together, also put grated cheese into it and beat eggs therein until you think that it is right. Take also cinnamon, cloves, pepper and raisins and put them into the dumpling batter. Let the dumplings cook, as one cooks a hard-boiled egg, then they are ready.

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