[Sca-cooks] Cinnamon in German cooking, esp knodeln

[David Friedman]

I've been having an online exchange with someone, I think German, who 
is arguing that spices were included in recipes to show off, not 
because they actually tasted good in the recipes. In particular, he 
claims that cinnamon appears in recipes where it doesn't belong, and 
offers the example of knodeln.

I, of course, don't believe it. But I also don't know the German 
sources. Any comments from anyone who does?

He also claims that period vinegar was sharper than ours, and that 
dishes come out too sour if you use it in the recommended proportions.

It's unclear to me whether he has actually cooked any significant 
number of dishes from the relevant cuisine.
-- 
David/Cariadoc
www.daviddfriedman.com