When I worked as a costumed interpreter at Old World Wisconsin, at the Sclulz Farm one of the favorite dishes they made as a demonstration of old German Immigrant cooking was a dessert called Schaum Tort. It was made primarily of egg whites and sugar. It was beat until stiff and then baked on a low heat for a few minutes.
It was formed into a nest before baking and after the tort was baked so it was crusty fruit was sometimes put into the nest. In June the height of the tourist season fresh currants were ripe. They were then mixed with a little sugar like we do with strawberries and then poured into the nest.
This recipe I beleive came from the Pomeranian region of Germany. Is this dessert still common in Germany?
Onward In Gods Service
Randall A Hermanson
Pioneer Commander
FCF 1998
OP#1, Woodstock Il
Hi Janet,> "Schw�bische Maultaschen":
>
> It sounds really wonderful! It sounds almost like ravioli.
Yes, it is like ravioli but they are much bigger than ravioli.> With ravioli, you can boil it and then cover it with spaghetti sauce,
> or dip it in beaten egg, roll in Italian bread crumbs and fry it.
You could probably do this with "Maultaschen", too. I've never tried them
like this. Normally you would boil them in a meat-broth.> Would you like some recipies from us? We are originally from St.
> Louis, Missouri, but we have been in Texas 14 years. We've travelled
> all over the US in the mid west and southwest as home missionaries. I
> can tell you how to make Navajo fry bread and Navajo tacos. Just let
> me know.
Why not?Allzeit bereit f�r Jesus,
Fani
Pioneer-Cmdr
OP #78 M�tzingen/Germany_______
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