Swabian Recipes

mostly after Morten's Recipe Collection

Contents:

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'ago'.

Ingredients (4 servings)

200 g flour (1 3/4 cups)2 eggs1/4 l milk (1 cup plus 1 tbsp)1 pn saltfat for frying

Instructions

Mix the flour and milk, then add the eggs, and season with salt. In a skillet, melt a little fatover medium heat. As soon as the fat is hot, hold the skillet at a slight angle and pour in thebatter in such a manner that the whole bottom of the skillet is covered with a thin layer. Assoon as the bottom of the pancake develops yellow spots, carefully loosen the edges with anegg turner, then flip the pancake to cook the other side. Once the 'Fldle' is done, set it asidefor cooling. Pancakes are usually eaten with a sweet coverage (sugar, marmelade) to theindividual 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 duringthe cooking process, and move the pieces to a second skillet, where they are once moresauted 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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3 c flour; non-bleached1 ts salt4 ea eggs; large (2 more for Kssptzle)

1/2 c water, or more1/8 c butter (if roasted)1/3 c Gouda cheese (for Kssptzle)

Instructions

Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle offlour mixture, beat with a wooden spoon. Add enough water to make the dough slightlysticky, yet keeping it elastic and stiff. Using a sptzle machine or a colander with mediumholes, press the noodles into a large pot full of boiling salted water. Cook noodles in the wateruntil they rise to the surface. Lift noodles out, put them shortly under fresh (warm) water anddrain them in a sifter. If you like, you can brown them in melted butter over low heat (andadd some grated Gouda cheese and another two eggs to get 'Kssptzle' ).

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Dough:2 3/4 c flour4 eggssalt

Filling:1 tb butter6 strips medium-lean bacon, cut into cubes3 md onions, diced1/4 lb fresh sausage meat (preferably from sweet Italian sausage)1 hard roll, without crust, and best when stale1/2 lb cooked spinach1/2 lb ground meat or lightly smoked farm sausage1 c Bauernbratwurst or leftover roast, stew meat, etc., diced3 eggs3 tb to 4 tb chopped fresh parsleysalt and freshly ground black peppergrated nutmeg1 egg3 tb canned milk

Instructions

Certainly if anyone were to insist that 'Maultaschen' were the most delicious of all Swabianspecialties, most Swabians would hardly be prepared to deny it. The following recipe istypical 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)dictates.Dough: Combine the flour, eggs, and salt in a bowl and mix to make a pasta dough. Then adda 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 quitetranslucent. Combine the bacon mixture with the sausage meat. Moisten the hard roll inwater, press dry, and put through the meat grinder (better than the food mill or foodprocessor), along with the bacon mixture, cooked spinach, ground meat or smoked farmsausage, leftover roast, etc. Then fold in the eggs, parsley, and seasonings; mix together. Thefilling should be very spicy indeed.Assembly: On a board that has been sprinkled with flour, roll out the dough into rectangularsheets (about twice as wide as you want your 'Maultaschen' to be). Take a tablespoonmeasure and put little dabs of filling at equally spaced 3-inch intervals all down the middle ofone side of the sheet of dough. Mix together the egg and canned milk and apply it to thespaces in between, the outer edge and the fold line. Fold the plain half of the sheet of doughover 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 orboiling 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 allowto drain.Serving suggestions: Cut an onion or two into half-rings, fry in butter until golden brown andempty the contents of the skillet over the 'Maultaschen' on the serving dish. Serve withslippery potato salad or a mixed green salad.Swabian Won Ton Soup: Serve a couple of 'Maultaschen' in a bowl of hearty beef broth; garnishliberally with finely chopped onion.Swabian Fried Won Tons: Allow the boiled 'Maultaschen' to cool, then cut into strips. Saut in askillet until crisp on the outside. Serve with potato salad.Maultaschen Croque Monsieur: Arrange several portions in an ovenproof casserole, cover withboiled ham and a couple of slices of cheese, and heat in the oven until the cheese reaches thedesired consistency. Serve with green salad.From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/PoseidonPress, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 7/92

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4 chopped, stale kaiser-type rolls1 onion, finely chopped150 g ground liver (5 oz)2 tb marjoram1 egg1/8 l milk (1/2 cup plus 1/2 tbsp)saltpepperground nutmeg1 (small) bunch parsley, choppeda little bit grated lemon peela little butter for sauting

Instructions

Soak the rolls in lukewarm milk. Saut the onion and parsley in butter, then add - along withthe other ingredients - to the soaked rolls and mix well into a firm mass. If the mixture is tooloose, 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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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 salt150 g butter or, better yet, clarified butter (2/3 cup)1 to 2 eggs

Instructions

Heat the milk a bit and then dissolve the yeast in it. Make a well in the flour, and pour theyeast mixture into it. Let rest for 1/2 hour. Then, add the remaining milk and the salt, andknead 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 riseone 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 keepthe steam inside. Bake at low heat. The dumplings should be done in about 20 minutes, andhave the highly desirable hard, brown crust on the bottom.'Dampfnudle' may be served sour, with sauerkraut, or sweet, with stewed fruit or vanillasauce.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, theflour and water will form a whitish gravy ('Bria').

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1 pk yeast; active, dry1 1/2 c water, warm, 110-120 degrees1 ts salt1 tb sugar4 c flour; non-bleached1 ea egg; large, beatensalt; coarse

Instructions

Dissolve yeast in warm water. Add salt and sugar to yeast mixture. Blend in flour and kneaddough 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 shapesand place on greased cookie sheet. Using a pastry brush, brush pretzels with egg and sprinklewith coarse salt. Allow pretzels to rise until almost double in bulk. Bake at 425 degrees F for10 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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200 g flour (1 3/4 cups)2 eggs1/8 l milk (1/2 cup plus 1/2 tbsp)1 pn salt50 g lard (3 1/2 tbsp)apples or cracklings

Instructions

From the Ries area.Make a pancake batter (mix the flour and milk, then add the eggs, and season with salt) andpour 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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Cracklings:2 lbs fresh pork bacon (the fatty layer right underneath the skin)1/4 cup milk or water

Dumplings:1 c cracklings2 eggs2 tb flour125 g plain bread crumbs (4.5 oz)greens (chopped parsley and/or chives)seasonings (pepper, paprika, marjoram)

Instructions

Cracklings: Cut the bacon into 3/4-inch cubes and put into a tall pot which must not get filledmore than halfway up (to prevent the large amount of foam during the rendering processfrom running over and spilling). Heat up slowly, else the bacon will stick to the bottom andscorch. 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 offthe liquid lard, through a sieve, into an earthenware pot. Warm cracklings are very popularin-between meal.

Dumplings: Mix the cracklings, eggs, seasonings, and greens into a pliable mass. Add flourand breadcrumbs. Let the dough rest for 10 to 15 minutes. Then shape dumplings, and slipinto barely boiling water, and let steep. Transfer to hot beef broth and serve.

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1 egg, separated2 tb milk50 g flour (1/2 cup less 1 tbsp)1 ds salt10 tb liquid honeyfat for frying

Instructions

From grandmother's more thrifty times; rarely encountered today. From the Oberallguregion.Make a batter of the flour, egg yolk, milk, salt, and sugar. Beat the egg whites, and add to themixture. Take five wooden spoons and stick the handles about 1/3 to 3/4 inch deep into thedough, twisting the handles as you do so. Immediately transfer them to fat that has beenheated 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 hasturned crisp and brown, remove the pastry from the spoon handle, fill with honey, and servehot, dusted with crushed sugar.

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Ingredients (72 pieces)

4 c all-purpose flour1 ts baking soda4 eggs

4 3/4 c powdered sugar; sifted20 anise oil; drops1 1/2 ts aniseed; crushed

Instructions

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 untilmixture resembles soft meringue. Stir in anise oil. Add about 3/4 of the flour mixture andbeat on low speed until combined. By hand, stir in the remaining flour mixture. Cover; letstand about 15 minutes. Divide dough into thirds. On lightly floured surface, roll eachportion into 8" square. Let stand for 1 minute. Dust a springerle (little horse) mold or rollingpin with additional flour. Press mold on dough hard enough to make a clear design; repeatfor the remaining dough (Roll springerle rolling pin on dough, pressing hard enough to makea clear design.) With a sharp knife, cut the rolled cookies apart. Place on a lightly flouredsurface; Cover with a towel and let stand about 6 hours or overnight. Sprinkle a greasedcookie sheet with crushed aniseed. Brush excess flour from cookies. With finger, rub bottomof each cookie lightly with cold water. Place on prepared cookie sheet. Bake in 300 degreeoven about 18 minutes or until a light straw color. Remove to wire rack; cool.

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500 g boiled new potatoes (a generous lb)80 g butter or lard (1/3 cup)1 tb flour1/2 l water (2 cups plus 2 Tbsp)1 bay leaf1 piece lemon peel1 clove1 onionsalt and pepper to taste1 tb vinegar (or to taste)1 ds caraway seed

Instructions

Melt the fat and add the finely chopped onion and flour. Saut until the onion is goldenbrown. 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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2 ea red beets; bunches

Marinade:2 tb water1/4 c vinegar2 tb caraway seeds1 ts sugar2 tb onion; minced1 ts horseradish1/4 ts cloves; ground1/2 ts salt1/4 ts pepper5 tb vegetable oil

Instructions

Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in saltedwater to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combiningremaining ingredients. Pour over beets and let stand for several hours before serving. Stirbeets occasionally.

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250 g flour (2 cups plus 3 1/2 tbsp)1/2 l milk (2 cups plus 2 tbsp)4 eggs

salt2 tb melted butter1 tb sugar

Instructions

Combine the flour, milk, eggs, salt, and - if desired - a little sugar, and stir into a dough. Thenmix in the melted butter. Grease a 'Pfitzauf' pan (or a muffin pan lined with paper cupcakeholders as a substitute) and fill halfway up with the dough. Bake in a hot oven for 25 minutesuntil light brown, without ever opening the oven door to check! The 'Pfitzauf' gets dustedwith sugar and is served with stewed fruit.

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2 c milk1/2 c butter or margarine2 pk yeast; active, dry2 ts salt1/2 c sugar7 c flour; non-bleached2 ea eggs; large1 c confectioners' sugarwater1 ts vanilla extract1/4 c almonds; chopped

Instructions

Heat milk and butter until very warm (120-130 degrees F). Mix yeast, salt, sugar, and 1 cupflour. Slowly beat into warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour. Beat foran additional 2 minutes. Add enough flour to form a soft dough. Knead until smooth andelastic, about 5 minutes. Place dough in a greased bowl. Let rise in a warm place untildoubled in bulk, about 1 hour. Punch dough down and let rise again until doubled. (1 hourmore). Divide dough in half. Shape pretzel as follows: Roll dough into a rope about 30 incheslong and 1 1/2 inches in diameter. Cross the ends leaving a large loop in the center. Flip loopback onto crossed ends to form a pretzel. Repeat with remaining dough. Place pretzels ongreased baking sheets. Let rise 15 minutes more. Bake at 375 degrees F for 25 to 30 minutes oruntil 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 largepretzels.

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Pastry:3 1/2 oz (100g) cottage cheese, well pressed out4 tb milk4 tb oil2 tb heaping of sugarpinch salt7 oz (200g) flour4 ts baking powder

Topping:1 3/4 oz to 2 1/2 (50-75g) butter3 1/2 oz (100g) sugarpacket vanillin sugar1 tb milk3 1/2 oz (100g) almonds (blanched and thinly sliced)

Instructions

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 mixedingredients, a little at a time until slightly more than half has been used. Knead in the rest ofthe flour. Grease a round cake tin with a removable rim, 10 in (26 cm) in diameter and roll outthe 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 thealmonds and set aside to cool. If it should be too firm when cold, add a little milk. Spreadevenly over the pastry.Variation: Alternatively the cake may be filled with butter cream, made from 1/2 packetOetker Pudding Powder, Vanilla Flavour, 2 well heaped tbs. sugar, 1/2 pint cold milk and 31/2 oz. (100 g) butter. When the cake is quite cold, cut it horizontally into two halves, spreadthe filling on the bottom half and lay the other on top.

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(butter or whipped cream)


Cake:6 ea eggs; large1 c sugar1 ts vanilla extract4 oz semi-bitter baking chocolate, melted1 c flour; sifted

Syrup:1/4 c sugar1/3 c water2 tb kirsch liquor

Filling: (butter cream)1 1/2 c confectioners' sugar1/3 c butter; unsalted1 ea egg yolk; large2 tb kirsch liquor

Filling: (whipped cream)3 c cream; heavy, whipped100 g confectioners' sugar2 tb kirsch liquorvanilla sugar

Topping:2 c sour cherries; canned, drain2 tb confectioners' Sugar1 c cream; heavy, whipped8 oz semisweet chocolate bar (1)

Instructions

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 batterinto 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350degree 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 ofmaking three thin cakes in different pans you can make a thicker one and cut it into threepieces.Syrup: Make syrup by mixing together sugar and water and boiling for 5 minutes. Whensyrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. If youwant 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 thewhipped 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. Using3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Placesecond layer on cake. Repeat. Place third layer on top. Fold 2 confectioners' sugar into thewhipped cream. Cover the sides and top of the cake with whipped cream. Decorate top ofcake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (atroom temperature) with a vegetable peeler. Refrigerate curls until ready to use. Presschocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time.

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Yeast Dough:250 g flour (2 cups plus 2 1/2 tbsp)30 g fresh yeast (1 oz)100 g butter (7 tbsp)2 eggs1 pn salt3 tb sugar1/4 l milk (1 cup plus 1 tbsp)

Topping:1 1/2 kg Damson plums, rinsed, pitted (3 1/4 lbs)5 tb sugar1 tb cinnamon30 g butter for greasing cookie sheet (2 Tbsp)plain breadcrumbs

Instructions

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

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300 g puff pastry (paste); e.g. deep frozen200 g ham (cut into small pieces)200 g cheese (Gouda, grated)1 pn salt2 eggs

Instructions

Roll out the unfrozen puff pastry into quadratic (10 cm x 10 cm) sheets (2 mm thick). Mix theham pieces and the grated cheese with the eggs. Put one large table-spoon of this filling in themiddle of each pastry sheet. Fold the pastry over the filling, starting from one edge, and forma croissant-like object. Make sure that all loop-holes are closed in order to prevent leakage ofthe 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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500 g flour50 g yeast80 g sugar80 g butter200 c milk

1 eggsugar and cinnamon (mixed)fat for frying

Instructions

Prepare the yeast dough and let it rise for 1 1/2 hours at a warm place. Cut off lumps ofdough and form flat round or oval pieces (10 cm) out of it. With your hands, stretch themoutwards so that there is an almost transparent interior surrounded by a thicker rim. Let riseagain for 25 more minutes (on a floured pastry board). Fry in hot oil (175 degrees C) untilbrown on both sides. Let cool down and dry on paper towels. Roll in the sugar-cinnamonmixture. Best consumed the same day.

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Dough:500 g flour (4 1/2 cups less 1 tbsp)1 ds salt40 g (fresh) yeast (1.4 oz)80 g sugar (1/3 cup plus 1 tsp)1 to 2 eggs70 g butter (1/3 cup less 1 tsp)1/8 l milk (1/2 cup plus 1/2 tbsp)

Filling: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

Instructions

Yeast Dough: Dissolve the yeast and some sugar in a bit of warmed milk. Mound the flour ona 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 withan 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 justwith sugar. Fold the dough over to enclose the fruit and arrange the dumplings in a bakingdish with a buttered bottom (3 1/2 tbsp butter per dumpling) . Bake at medium heat for 35 to40 minutes, until light brown. Remove from oven and tip onto a board for cooling. Brushwith melted butter shortly before cooling.

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Topping:1/4 c sugar1/4 c brown sugar2 ts cinnamon1 c flour; non-bleached, non-sifted1/2 c butter or margarine

Cake:2 1/4 c flour; non-bleached, non-sifted1/4 c sugar1/4 ts salt1 pk yeast; dry3/4 c milk1/2 c butter or margarine1 ea egg; large

Instructions

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 andbutter in a sauce pan and heat until very warm (120 to 130 degrees F). Gradually add to dryingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes. Stirin enough flour to make a soft but stiff batter. Spread batter into a well-greased 9-inch squarecake pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1 1/2hours. Bake at 350 degrees F about 45 minutes or until done. Makes one 9-inch square cake.

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Soup:500 g potatoesbeef brothbeef, cookedvegetables (at will)

Sptzle:3 c flour; non-bleached1 ts salt4 ea eggs; large1/2 c water, or more

Instructions

Prepare sptzle as described above. Cook peeled potatoes in hearty beef broth together withbeef and eventually the vegetables until tender. Cut potatoes and beef into small cubes. Puttogether with sptzle into broth. Can be served with onions roasted in butter.

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(sour, stewed or roasted)


Sour sauce:40 g butter or oil60 g flour1 onion, sliced750 g water (or beef broth)1 tbsp vinegarseasoning (salt, pepper, laurel, clove etc.)

Kutteln:

500 g rumen, cut in stripes500 g potatoes (for stew)seasoning (salt, onions)1 tbsp butter (for stew and roast)1 egg (roast)

Instructions

Sour sauce: Roast the flour in hot oil or butter until light brown. Stir in onions and pour inwater 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 foranother 15 minutes. Serve with salted boiled potatoes.Stew variation: Stew together the soft-boiled rumen stripes, the cooked and peeled slicedpotatoes 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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500 g flour20 g yeast250 g water1 tbsp salt

Instructions

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

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1 000 g flour40 g yeast500 g milk150 g butter130 g sugar3 eggs2 tbsp salt

Instructions

Let the yeast dough rise to double its size. Cut it into 3 pieces, which are rolled out into longcylinders. Braid the 3 cords beginning with the middle one. Form a round wreathe and put itonto a greased tin. Let the dough rise again for 5 minutes. Cover it with a mixture of sugarand egg. Bake with strong heat (200 C) for 40 minutes.

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see also Swabian history, Wrttemberg history, how to yell in Swabian, my home page inSwabian

HARALD PLEINERLast modified: August 2nd, 1999

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Swabian Recipes