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mostly after Morten's Recipe Collection

Bienestich [Sweet cheese-dough pastry]
Brtzle [Pretzels]
Dampfnudle [Steamed yeast dumplings]*
Fldle (-supp) [Pancake (soup)]
Gaisburger Marsch [Noodles and potatoes soup]
Gruibe (-knedl) [Cracklings (dumplings)]*
Hefeknedl [Boiled yeast dumplings]
Hefekranz [Yeast cake]
Kssptzle Swabian cheese noodles]
Kratzer [Scrambled pancakes]
Kiechle [Fried yeast pastry]
Kutteln [Rumen]
Leberkndel [Liver dumplings]*
Maultasche [Swabian ravioli]
Neujahrsbrtzle [New year's pretzels]
Pfannekuche [Pancakes]
Pfitzauf [Swabian muffins]*
Rohrmus [Mush]*
Rohrnudle [Baked yeast noodles]*
Rote Riebesalat [Red-beet salad]
Saure Rdle [Sour potatoes]*
Schinkehrnle [Ham puff pastry]
Schwarzwlder Kirschtorte [Black Forest cherry cream cake]
Sptzle [Swabian noodles]
Springerle [Anise Christmas cookies]
Streiselkuche [Crumb Cake]
Wefzgeneschter [Wasp nests]*
Zwetschgedatsche [Damson plum tart]
* From: D'SCHWBISCH' KUCHE' by gidius Kolb and Leonhard Lidel, Allguer Zeitungsverlag,
Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo,
8/92 and 9/92

Pronunciation of Swabian words: A closing 'e' (in '-le', '-che' or '-sche') sounds like the 'a' in

Ingredients (4 servings)
200 g flour (1 3/4 cups)
2 eggs
1/4 l milk (1 cup plus 1 tbsp)
1 pn salt
fat for frying

Mix the flour and milk, then add the eggs, and season with salt. In a skillet, melt a little fat
over medium heat. As soon as the fat is hot, hold the skillet at a slight angle and pour in the
batter in such a manner that the whole bottom of the skillet is covered with a thin layer. As
soon as the bottom of the pancake develops yellow spots, carefully loosen the edges with an
egg turner, then flip the pancake to cook the other side. Once the 'Fldle' is done, set it aside
for cooling. Pancakes are usually eaten with a sweet coverage (sugar, marmelade) to the
individual taste.
Variation: If the 'Fldle' is to be used in 'Fldle'-soup, roll it up and cut it into very thin slices.
Put into hot broth, and adjust seasoning to taste, with nutmeg, chopped parsley or chives, etc.
Variation: For 'Kratzer', repeatedly cut the pancake (with the egg turner) in the skillet during
the cooking process, and move the pieces to a second skillet, where they are once more
sauted in a little butter. Just before serving, dust with sugar. Serve with stewed fruit.
Non-sweetened 'Kratzer' is also a popular side dish for meat dishes with gravy.
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Ingredients (4 servings)
3 c flour; non-bleached
1 ts salt
4 ea eggs; large (2 more for Kssptzle)

1/2 c water, or more

1/8 c butter (if roasted)
1/3 c Gouda cheese (for Kssptzle)

Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle of
flour mixture, beat with a wooden spoon. Add enough water to make the dough slightly
sticky, yet keeping it elastic and stiff. Using a sptzle machine or a colander with medium
holes, press the noodles into a large pot full of boiling salted water. Cook noodles in the water
until they rise to the surface. Lift noodles out, put them shortly under fresh (warm) water and
drain them in a sifter. If you like, you can brown them in melted butter over low heat (and
add some grated Gouda cheese and another two eggs to get 'Kssptzle' ).
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Ingredients (4 servings)
2 3/4 c flour
4 eggs
1 tb butter
6 strips medium-lean bacon, cut into cubes
3 md onions, diced
1/4 lb fresh sausage meat (preferably from sweet Italian sausage)
1 hard roll, without crust, and best when stale
1/2 lb cooked spinach
1/2 lb ground meat or lightly smoked farm sausage
1 c Bauernbratwurst or leftover roast, stew meat, etc., diced
3 eggs
3 tb to 4 tb chopped fresh parsley
salt and freshly ground black pepper
grated nutmeg
1 egg
3 tb canned milk


Certainly if anyone were to insist that 'Maultaschen' were the most delicious of all Swabian
specialties, most Swabians would hardly be prepared to deny it. The following recipe is
typical but far from definitive, especially where the ingredients for the filling are concerned.
Feel free to use whatever you have on hand or whatever your fancy (or your conscience)
Dough: Combine the flour, eggs, and salt in a bowl and mix to make a pasta dough. Then add
a little water and knead until it has a firm but elastic consistency.
Filling: Melt the butter in a skillet and fry the bacon with the onions until both are quite
translucent. Combine the bacon mixture with the sausage meat. Moisten the hard roll in
water, press dry, and put through the meat grinder (better than the food mill or food
processor), along with the bacon mixture, cooked spinach, ground meat or smoked farm
sausage, leftover roast, etc. Then fold in the eggs, parsley, and seasonings; mix together. The
filling should be very spicy indeed.
Assembly: On a board that has been sprinkled with flour, roll out the dough into rectangular
sheets (about twice as wide as you want your 'Maultaschen' to be). Take a tablespoon
measure and put little dabs of filling at equally spaced 3-inch intervals all down the middle of
one side of the sheet of dough. Mix together the egg and canned milk and apply it to the
spaces in between, the outer edge and the fold line. Fold the plain half of the sheet of dough
over to cover the filling, press down firmly on the spaces around the little packets of filling,
and use a pastry wheel or knife to separate the packets into 3-inch square or diamond-shaped
'Maultaschen'. The process is similar to making ravioli. Cook thoroughly in beef stock or
boiling salted water for about 10 to 15 minutes, depending upon the size of the 'Maultaschen'.
They'll bob up to the surface when they're done; remove them with a slotted spoon and allow
to drain.
Serving suggestions: Cut an onion or two into half-rings, fry in butter until golden brown and
empty the contents of the skillet over the 'Maultaschen' on the serving dish. Serve with
slippery potato salad or a mixed green salad.
Swabian Won Ton Soup: Serve a couple of 'Maultaschen' in a bowl of hearty beef broth; garnish
liberally with finely chopped onion.
Swabian Fried Won Tons: Allow the boiled 'Maultaschen' to cool, then cut into strips. Saut in a
skillet until crisp on the outside. Serve with potato salad.
Maultaschen Croque Monsieur: Arrange several portions in an ovenproof casserole, cover with
boiled ham and a couple of slices of cheese, and heat in the oven until the cheese reaches the
desired consistency. Serve with green salad.
From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon
Press, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 7/92
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Ingredients (4 servings)

4 chopped, stale kaiser-type rolls

1 onion, finely chopped
150 g ground liver (5 oz)
2 tb marjoram
1 egg
1/8 l milk (1/2 cup plus 1/2 tbsp)
ground nutmeg
1 (small) bunch parsley, chopped
a little bit grated lemon peel
a little butter for sauting

Soak the rolls in lukewarm milk. Saut the onion and parsley in butter, then add - along with
the other ingredients - to the soaked rolls and mix well into a firm mass. If the mixture is too
loose, add a bit of plain bread crumbs. Shape into dumplings, put into barely boiling water,
and let steep for 25 minutes. Transfer to clear beef broth and serve.
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Ingredients (4 servings)
500 g flour (4 1/2 cups less 1 tbsp)
1/4 l milk (1 cup plus 1 tbsp)
40 g (fresh) yeast (1.4 oz)
1 ds salt
150 g butter or, better yet, clarified butter (2/3 cup)
1 to 2 eggs

Heat the milk a bit and then dissolve the yeast in it. Make a well in the flour, and pour the
yeast mixture into it. Let rest for 1/2 hour. Then, add the remaining milk and the salt, and
knead well. Vigorously beat the dough until it forms bubbles, then cover, and in a warm spot,
let rest for 1 hour. Cut off fist size pieces, and - on a floured pastry board - let these pieces rise
one more time, for another 15 minutes.
In a wide pot, melt the fat, and then add warm, salted water to a depth of about 3/4 inch.
Add the dumplings, arranged in one layer, touching each other. Put a lid on the pot, and

additionally seal the edges - where the lid rests on the pot - with damp cloths in order to keep
the steam inside. Bake at low heat. The dumplings should be done in about 20 minutes, and
have the highly desirable hard, brown crust on the bottom.
'Dampfnudle' may be served sour, with sauerkraut, or sweet, with stewed fruit or vanilla
Variation 'Dampfnudle en dr Bria': Prepare as above, but prior to arranging them in the pot,
thoroughly dust the bottom of each dumpling with flour. During the steaming process, the
flour and water will form a whitish gravy ('Bria').
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Ingredients (6 servings)
1 pk yeast; active, dry
1 1/2 c water, warm, 110-120 degrees
1 ts salt
1 tb sugar
4 c flour; non-bleached
1 ea egg; large, beaten
salt; coarse

Dissolve yeast in warm water. Add salt and sugar to yeast mixture. Blend in flour and knead
dough until smooth, about 7 to 8 minutes. Cover and let dough rise until double in bulk.
Punch down. Cut dough into small pieces and roll into ropes. Twist ropes into pretzel shapes
and place on greased cookie sheet. Using a pastry brush, brush pretzels with egg and sprinkle
with coarse salt. Allow pretzels to rise until almost double in bulk. Bake at 425 degrees F for
10 to 15 minutes or until browned. Best if eaten immediately. If not, store in airtight container.
Makes 12 6-inch pretzels.
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Ingredients (4 servings)

200 g flour (1 3/4 cups)

2 eggs
1/8 l milk (1/2 cup plus 1/2 tbsp)
1 pn salt
50 g lard (3 1/2 tbsp)
apples or cracklings

From the Ries area.
Make a pancake batter (mix the flour and milk, then add the eggs, and season with salt) and
pour into a lard-greased bread pan. Top with sliced apples or with cracklings, and bake.
If topped with fruit, dust with sugar; if with cracklings, salt, and serve.
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Ingredients (4 servings)
2 lbs fresh pork bacon (the fatty layer right underneath the skin)
1/4 cup milk or water
1 c cracklings
2 eggs
2 tb flour
125 g plain bread crumbs (4.5 oz)
greens (chopped parsley and/or chives)
seasonings (pepper, paprika, marjoram)

Cracklings: Cut the bacon into 3/4-inch cubes and put into a tall pot which must not get filled
more than halfway up (to prevent the large amount of foam during the rendering process
from running over and spilling). Heat up slowly, else the bacon will stick to the bottom and
scorch. As soon as there is a little liquid fat covering the bottom of the pot, add milk or water,
and heat up more, constantly stirring. Let the cracklings brown a little bit more, then pour off
the liquid lard, through a sieve, into an earthenware pot. Warm cracklings are very popular
in-between meal.

Dumplings: Mix the cracklings, eggs, seasonings, and greens into a pliable mass. Add flour
and breadcrumbs. Let the dough rest for 10 to 15 minutes. Then shape dumplings, and slip
into barely boiling water, and let steep. Transfer to hot beef broth and serve.
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Ingredients (8 servings)
1 egg, separated
2 tb milk
50 g flour (1/2 cup less 1 tbsp)
1 ds salt
10 tb liquid honey
fat for frying

From grandmother's more thrifty times; rarely encountered today. From the Oberallgu
Make a batter of the flour, egg yolk, milk, salt, and sugar. Beat the egg whites, and add to the
mixture. Take five wooden spoons and stick the handles about 1/3 to 3/4 inch deep into the
dough, twisting the handles as you do so. Immediately transfer them to fat that has been
heated to 390 degrees F. As soon as the dough has browned, once again dip into the dough,
then back into the hot fat. Repeat the process 5 to 6 times. When the very outside layer has
turned crisp and brown, remove the pastry from the spoon handle, fill with honey, and serve
hot, dusted with crushed sugar.
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Ingredients (72 pieces)

4 c all-purpose flour
1 ts baking soda
4 eggs

4 3/4 c powdered sugar; sifted

20 anise oil; drops
1 1/2 ts aniseed; crushed

Sift together flour and soda. In large mixer bowl, beat eggs with electric mixer until light.
Gradually beat in powdered sugar; continue beating on high speed about 15 minutes or until
mixture resembles soft meringue. Stir in anise oil. Add about 3/4 of the flour mixture and
beat on low speed until combined. By hand, stir in the remaining flour mixture. Cover; let
stand about 15 minutes. Divide dough into thirds. On lightly floured surface, roll each
portion into 8" square. Let stand for 1 minute. Dust a springerle (little horse) mold or rolling
pin with additional flour. Press mold on dough hard enough to make a clear design; repeat
for the remaining dough (Roll springerle rolling pin on dough, pressing hard enough to make
a clear design.) With a sharp knife, cut the rolled cookies apart. Place on a lightly floured
surface; Cover with a towel and let stand about 6 hours or overnight. Sprinkle a greased
cookie sheet with crushed aniseed. Brush excess flour from cookies. With finger, rub bottom
of each cookie lightly with cold water. Place on prepared cookie sheet. Bake in 300 degree
oven about 18 minutes or until a light straw color. Remove to wire rack; cool.
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Ingredients (4 servings)
500 g boiled new potatoes (a generous lb)
80 g butter or lard (1/3 cup)
1 tb flour
1/2 l water (2 cups plus 2 Tbsp)
1 bay leaf
1 piece lemon peel
1 clove
1 onion
salt and pepper to taste
1 tb vinegar (or to taste)
1 ds caraway seed

Melt the fat and add the finely chopped onion and flour. Saut until the onion is golden
brown. Add the water and all the other seasonings. Cook for 1/2 hour. Strain the sauce and

pour it over the hot, sliced potatoes.

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Ingredients (6 servings)
2 ea red beets; bunches
2 tb water
1/4 c vinegar
2 tb caraway seeds
1 ts sugar
2 tb onion; minced
1 ts horseradish
1/4 ts cloves; ground
1/2 ts salt
1/4 ts pepper
5 tb vegetable oil

Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted
water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining
remaining ingredients. Pour over beets and let stand for several hours before serving. Stir
beets occasionally.
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Ingredients (4 servings)
250 g flour (2 cups plus 3 1/2 tbsp)
1/2 l milk (2 cups plus 2 tbsp)
4 eggs

2 tb melted butter
1 tb sugar

Combine the flour, milk, eggs, salt, and - if desired - a little sugar, and stir into a dough. Then
mix in the melted butter. Grease a 'Pfitzauf' pan (or a muffin pan lined with paper cupcake
holders as a substitute) and fill halfway up with the dough. Bake in a hot oven for 25 minutes
until light brown, without ever opening the oven door to check! The 'Pfitzauf' gets dusted
with sugar and is served with stewed fruit.
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Ingredients (2 servings)
2 c milk
1/2 c butter or margarine
2 pk yeast; active, dry
2 ts salt
1/2 c sugar
7 c flour; non-bleached
2 ea eggs; large
1 c confectioners' sugar
1 ts vanilla extract
1/4 c almonds; chopped

Heat milk and butter until very warm (120-130 degrees F). Mix yeast, salt, sugar, and 1 cup
flour. Slowly beat into warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour. Beat for
an additional 2 minutes. Add enough flour to form a soft dough. Knead until smooth and
elastic, about 5 minutes. Place dough in a greased bowl. Let rise in a warm place until
doubled in bulk, about 1 hour. Punch dough down and let rise again until doubled. (1 hour
more). Divide dough in half. Shape pretzel as follows: Roll dough into a rope about 30 inches
long and 1 1/2 inches in diameter. Cross the ends leaving a large loop in the center. Flip loop
back onto crossed ends to form a pretzel. Repeat with remaining dough. Place pretzels on
greased baking sheets. Let rise 15 minutes more. Bake at 375 degrees F for 25 to 30 minutes or
until golden brown. Cool on wire racks. Mix confectioners' sugar, water and vanilla to form a

thin icing. Spread icing on pretzels and sprinkle with chopped almonds. Makes 2 large
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Ingredients (12 servings)

3 1/2 oz (100g) cottage cheese, well pressed out
4 tb milk
4 tb oil
2 tb heaping of sugar
pinch salt
7 oz (200g) flour
4 ts baking powder
1 3/4 oz to 2 1/2 (50-75g) butter
3 1/2 oz (100g) sugar
packet vanillin sugar
1 tb milk
3 1/2 oz (100g) almonds (blanched and thinly sliced)

Pastry: Rub the cottage cheese, if desired, through a fine sieve and mix with the milk, oil,
sugar and salt. Mix and sieve together the flour and the baking powder and add to the mixed
ingredients, a little at a time until slightly more than half has been used. Knead in the rest of
the flour. Grease a round cake tin with a removable rim, 10 in (26 cm) in diameter and roll out
the pastry to fit the base. Bake in moderately hot oven for about 20 minutes.
Topping: Melt together the butter, sugar and vanillin sugar and add the milk; stir in the
almonds and set aside to cool. If it should be too firm when cold, add a little milk. Spread
evenly over the pastry.
Variation: Alternatively the cake may be filled with butter cream, made from 1/2 packet
Oetker Pudding Powder, Vanilla Flavour, 2 well heaped tbs. sugar, 1/2 pint cold milk and 3
1/2 oz. (100 g) butter. When the cake is quite cold, cut it horizontally into two halves, spread
the filling on the bottom half and lay the other on top.
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(butter or whipped cream)

Ingredients (8 servings)
6 ea eggs; large
1 c sugar
1 ts vanilla extract
4 oz semi-bitter baking chocolate, melted
1 c flour; sifted
1/4 c sugar
1/3 c water
2 tb kirsch liquor
Filling: (butter cream)
1 1/2 c confectioners' sugar
1/3 c butter; unsalted
1 ea egg yolk; large
2 tb kirsch liquor
Filling: (whipped cream)
3 c cream; heavy, whipped
100 g confectioners' sugar
2 tb kirsch liquor
vanilla sugar
2 c sour cherries; canned, drain
2 tb confectioners' Sugar
1 c cream; heavy, whipped
8 oz semisweet chocolate bar (1)

Cake: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes.
Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter
into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350
degree F oven for 10 to 15 minutes or until a cake tester inserted in the center comes out

clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely. Instead of
making three thin cakes in different pans you can make a thicker one and cut it into three
Syrup: Make syrup by mixing together sugar and water and boiling for 5 minutes. When
syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. If you
want to have a lighter and less sweet cake use simply the kirsch liquor instead of the syrup.
Filling: To make the butter-cream filling, beat together sugar and butter until well blended.
Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. For the
whipped cream filling fold the sugar and the kirsch liquor into the whipped cream.
Assembly: To assemble cake, place 1 layer on a cake plate. Spread with cream filling. Using
3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place
second layer on cake. Repeat. Place third layer on top. Fold 2 confectioners' sugar into the
whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of
cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at
room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press
chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time.
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Ingredients (4 servings)
Yeast Dough:
250 g flour (2 cups plus 2 1/2 tbsp)
30 g fresh yeast (1 oz)
100 g butter (7 tbsp)
2 eggs
1 pn salt
3 tb sugar
1/4 l milk (1 cup plus 1 tbsp)
1 1/2 kg Damson plums, rinsed, pitted (3 1/4 lbs)
5 tb sugar
1 tb cinnamon
30 g butter for greasing cookie sheet (2 Tbsp)
plain breadcrumbs


Prepare the yeast dough. Grease a cookie sheet and dust it with breadcrumbs. On it, roll out
the dough to about finger thick. Along the edges, pull up the dough to form a rim. Top the
tart with tightly arranged plum halves (at a slight angle). Dust with cinnamon, and bake at
medium heat for 40 to 45 minutes. Once done, dust with sugar.
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Ingredients (12 pieces)

300 g puff pastry (paste); e.g. deep frozen
200 g ham (cut into small pieces)
200 g cheese (Gouda, grated)
1 pn salt
2 eggs

Roll out the unfrozen puff pastry into quadratic (10 cm x 10 cm) sheets (2 mm thick). Mix the
ham pieces and the grated cheese with the eggs. Put one large table-spoon of this filling in the
middle of each pastry sheet. Fold the pastry over the filling, starting from one edge, and form
a croissant-like object. Make sure that all loop-holes are closed in order to prevent leakage of
the filling. If you like, you can cover the 'Hrnle' with milk and egg. Put into preheated oven
(160 degrees C) for 45 minutes until light brown. Serve hot as a main dish or cold as a snack.
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Ingredients (16 pieces)

500 g flour
50 g yeast
80 g sugar
80 g butter
200 c milk

1 egg
sugar and cinnamon (mixed)
fat for frying

Prepare the yeast dough and let it rise for 1 1/2 hours at a warm place. Cut off lumps of
dough and form flat round or oval pieces (10 cm) out of it. With your hands, stretch them
outwards so that there is an almost transparent interior surrounded by a thicker rim. Let rise
again for 25 more minutes (on a floured pastry board). Fry in hot oil (175 degrees C) until
brown on both sides. Let cool down and dry on paper towels. Roll in the sugar-cinnamon
mixture. Best consumed the same day.
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Ingredients (4 servings)
500 g flour (4 1/2 cups less 1 tbsp)
1 ds salt
40 g (fresh) yeast (1.4 oz)
80 g sugar (1/3 cup plus 1 tsp)
1 to 2 eggs
70 g butter (1/3 cup less 1 tsp)
1/8 l milk (1/2 cup plus 1/2 tbsp)
500 g apples, damson plums, or pitted cherries (a generous lb)
sugar to taste (nowadays also vanilla sugar)
a little cinnamon (with apples or damson plums)
400 g butter or clarified butter (1 3/4 cups) for baking

Yeast Dough: Dissolve the yeast and some sugar in a bit of warmed milk. Mound the flour on
a pastry board. Make a well in the middle of the mound, and into it pour the yeast mixture.
Let rest for about 1/2 hour. Then add the remaining ingredients - sugar, eggs, salt, butter,
and milk. Knead to mix well, and beat until the dough forms bubbles. Cover the dough with
an inverted bowl and let rise, in a warm place, for 1 1/2 hours. Then cut off lumps of dough,

and let those rise one more time, on the floured pastry board, for another 1/2 hour.
Assembly: With your hands, stretch each piece of dough and cover with fruit (one kind only).
If you are using apples or damson plums, dust fruit with cinnamon and sugar, otherwise just
with sugar. Fold the dough over to enclose the fruit and arrange the dumplings in a baking
dish with a buttered bottom (3 1/2 tbsp butter per dumpling) . Bake at medium heat for 35 to
40 minutes, until light brown. Remove from oven and tip onto a board for cooling. Brush
with melted butter shortly before cooling.
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Ingredients (6 servings)
1/4 c sugar
1/4 c brown sugar
2 ts cinnamon
1 c flour; non-bleached, non-sifted
1/2 c butter or margarine
2 1/4 c flour; non-bleached, non-sifted
1/4 c sugar
1/4 ts salt
1 pk yeast; dry
3/4 c milk
1/2 c butter or margarine
1 ea egg; large

Topping: For topping, mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly.
Cake: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl. Place milk and
butter in a sauce pan and heat until very warm (120 to 130 degrees F). Gradually add to dry
ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes. Stir
in enough flour to make a soft but stiff batter. Spread batter into a well-greased 9-inch square
cake pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1 1/2
hours. Bake at 350 degrees F about 45 minutes or until done. Makes one 9-inch square cake.
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Ingredients (8 servings)
500 g potatoes
beef broth
beef, cooked
vegetables (at will)
3 c flour; non-bleached
1 ts salt
4 ea eggs; large
1/2 c water, or more

Prepare sptzle as described above. Cook peeled potatoes in hearty beef broth together with
beef and eventually the vegetables until tender. Cut potatoes and beef into small cubes. Put
together with sptzle into broth. Can be served with onions roasted in butter.
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(sour, stewed or roasted)

Ingredients (8 servings)
Sour sauce:
40 g butter or oil
60 g flour
1 onion, sliced
750 g water (or beef broth)
1 tbsp vinegar
seasoning (salt, pepper, laurel, clove etc.)

500 g rumen, cut in stripes

500 g potatoes (for stew)
seasoning (salt, onions)
1 tbsp butter (for stew and roast)
1 egg (roast)

Sour sauce: Roast the flour in hot oil or butter until light brown. Stir in onions and pour in
water when onions are brown. Add vinegar and seasoning. Keep boiling for 35 minutes.
Sour rumen: Cook stripes of Kutteln until tender. Boil rumen and sour sauce together for
another 15 minutes. Serve with salted boiled potatoes.
Stew variation: Stew together the soft-boiled rumen stripes, the cooked and peeled sliced
potatoes and the seasoning for 20 minutes. Serve with green salad.
Roast variation: Saut in a skillet the soft-boiled rumen stripes in hot oil together with egg.
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Ingredients (6 servings)
500 g flour
20 g yeast
250 g water
1 tbsp salt

Let the yeast dough rise. Cut it into 6 spherical pieces, which are put in hot boiling salted
water. Keep the lid on the pot and never look into it. Boil for 15 minutes. Serve the dumplings
teared open with heavy brown gravy (together with meat). Leftover dumplings can be cut
and roasted in light oil.
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Ingredients (10 servings)

1 000 g flour
40 g yeast
500 g milk
150 g butter
130 g sugar
3 eggs
2 tbsp salt

Let the yeast dough rise to double its size. Cut it into 3 pieces, which are rolled out into long
cylinders. Braid the 3 cords beginning with the middle one. Form a round wreathe and put it
onto a greased tin. Let the dough rise again for 5 minutes. Cover it with a mixture of sugar
and egg. Bake with strong heat (200 C) for 40 minutes.
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Last modified: August 2nd, 1999

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