Kartoffelpuffer, was: MARHENKE / MARHENKEN / MEIER / STEINECKEN

hannover-l
1

Hi Klaus,

Good to hear from you again. I do not think we are comparing the same
Fritter. The Fritter that I am speaking about was similar to Pancakes
only much thicker and smaller and cooked in deep fat.

Have you any new Bartling information? Bill Bartling is having some
progress on his Bartlings here in The Utica New York area. It would be
wondeful if we could find the parents of Heinrich Ludwig Bartling ca 1744
Baumeuhle----Bob Marhenke in cold Nebraska

n Mon, 12 Jan 2009 19:03:06 +0100 Klaus Vahlbruch
<klaus-vahlbruch@gmx.de> writes:

Bob Marhenke schrieb:
>
>
> Here is what I tried to post twice with no success.
>
> My Grand parents were from the Hannover area and they used to
make
> Fritters. I know they were cooked in quite a bit of grease and I
know I
> should not be even thinking about eating any today but I have a
big
> hankering to do so any way. These were probably about a half of an
inch
> or more thick and flat on both sides about the size of the palm
part of
> your hand or a little smaller. There was no fruit, nuts or
vegetable in
> them and we ate them with sugar or syrup or both on them.
>
> Would any one have a Idea how to make these fritters? Starving
Bob in
> Lincoln Nebraska

**********************************************************************

Hi Bob,

this seams to me as "Kartoffelpuffer" or "Kartoffel-Pfannkuchen".
Look at this:
>
Kartoffelpuffer von Carrie123| Chefkoch

Kartoffel = potatos

Zubereitung

Kartoffeln und Zwiebel reiben, mit den anderen Zutaten vermengen.
Margarine in die Pfanne, ein Häufchen Kartoffelmasse in die heiße
Pfanne
und flachdrücken. Von beiden Seiten goldgelb braten. Bei uns ist ein

Kartoffelpuffer immer ca. 1/2 Pfanne groß.
Wer es süß mag, die Kartoffelpuffer zum Schluss mit Zucker
bestreuen.
Wir essen gern Apfelmus dazu.

...or look at this:
> Kartoffel Puffer mit Apfel Kompott Rezept
> http://www.rezeptewiki.org/wiki/Kartoffelpuffer

Here are a lot of images:
>

ficial&hl=de&q=Kartoffelpuffer&btnG=Bilder-Suche&gbv=2

2

I'm thinking he may be looking for a corn fritter. We made these after a corn harvest. Google "corn fritter" and see if that sounds like what you were looking for.

Janice Seiler

Some family trees have beautiful leaves, but some just have a bunch of nuts. Remember it's the nuts that make the tree worth shaking.

3

STEINECKEN

Hello Bob,
maybe what you are looking for is called "Pickert", in former times very
common in the Hannover area.
There are two forms: Lappenpickert and Kastenpickert ( also called "Dicker
Pickert")
I have two recipes taken from "Dr.Oetkers Schulkochbuch" edition 1929, which
belonged to my grandmother.

Lappenpickert

1 1/2 kg of grated potatoes
250 g of wheat flour
1 1/2 soup spoons of salt (= 15g)
1/8 litre of milc
and, if you like, 1-5 eggs
If you take too few eggs, you must add 1 bag of baking powder
Mix it up. Originally "Pickert" is baked on an iron plate covered with
sliced bacon, but I think, you can take a pan too.
Bake it slowly on both sides so that it does not break when turning it with
a broad knife.

Kastenpickert (Dicker = thick Pickert) from Westfalia

3 kg of grated potatoes
2 eggs
20 g of salt
1 kg of wheat flour
40 g of yeast
some milc and sugar
250 g of raisins
Mix potatoes, eggs, salt and flour. The yeast is solved in lukewarm milc
with some sugar, add it to the dough.Finally add the cleansed raisins.Put it
in a baking tin at a warm place so that it can rise about 1/3. Then put it
into the oven and bake it at about 180°C for 2 hours. When it has cooled
down, it is sliced and the slices are roasted in an open pan in butter. You
eat it with coffee and butter.

Hi Klaus,

Good to hear from you again. I do not think we are comparing the same
Fritter. The Fritter that I am speaking about was similar to Pancakes
only much thicker and smaller and cooked in deep fat.

Have you any new Bartling information? Bill Bartling is having some
progress on his Bartlings here in The Utica New York area. It would be
wondeful if we could find the parents of Heinrich Ludwig Bartling ca 1744
Baumeuhle----Bob Marhenke in cold Nebraska

n Mon, 12 Jan 2009 19:03:06 +0100 Klaus Vahlbruch
<klaus-vahlbruch@gmx.de> writes:

Bob Marhenke schrieb:
>
>
> Here is what I tried to post twice with no success.
>
> My Grand parents were from the Hannover area and they used to
make
> Fritters. I know they were cooked in quite a bit of grease and I
know I
> should not be even thinking about eating any today but I have a
big
> hankering to do so any way. These were probably about a half of an
inch
> or more thick and flat on both sides about the size of the palm
part of
> your hand or a little smaller. There was no fruit, nuts or
vegetable in
> them and we ate them with sugar or syrup or both on them.
>
> Would any one have a Idea how to make these fritters? Starving
Bob in
> Lincoln Nebraska

**********************************************************************

Hi Bob,

this seams to me as "Kartoffelpuffer" or "Kartoffel-Pfannkuchen".
Look at this:
>
Kartoffelpuffer von Carrie123| Chefkoch

Kartoffel = potatos

Zubereitung

Kartoffeln und Zwiebel reiben, mit den anderen Zutaten vermengen.
Margarine in die Pfanne, ein Häufchen Kartoffelmasse in die heiße
Pfanne
und flachdrücken. Von beiden Seiten goldgelb braten. Bei uns ist ein

Kartoffelpuffer immer ca. 1/2 Pfanne groß.
Wer es süß mag, die Kartoffelpuffer zum Schluss mit Zucker
bestreuen.
Wir essen gern Apfelmus dazu.

...or look at this:
> Kartoffel Puffer mit Apfel Kompott Rezept
> http://www.rezeptewiki.org/wiki/Kartoffelpuffer

Here are a lot of images:
>

ficial&hl=de&q=Kartoffelpuffer&btnG=Bilder-Suche&gbv=2

4

STEINECKEN

Hello Bob,
maybe what you are looking for is called "Pickert", in former times very
common in the Hannover area.
There are two forms: Lappenpickert and Kastenpickert ( also called "Dicker
Pickert")
I have two recipes taken from "Dr.Oetkers Schulkochbuch" edition 1929, which
belonged to my grandmother.

Lappenpickert

1 1/2 kg of grated potatoes
250 g of wheat flour
1 1/2 soup spoons of salt (= 15g)
1/8 litre of milc
and, if you like, 1-5 eggs
If you take too few eggs, you must add 1 bag of baking powder
Mix it up. Originally "Pickert" is baked on an iron plate covered with
sliced bacon, but I think, you can take a pan too.
Bake it slowly on both sides so that it does not break when turning it with
a broad knife.

Kastenpickert (Dicker = thick Pickert) from Westfalia

3 kg of grated potatoes
2 eggs
20 g of salt
1 kg of wheat flour
40 g of yeast
some milc and sugar
250 g of raisins
Mix potatoes, eggs, salt and flour. The yeast is solved in lukewarm milc
with some sugar, add it to the dough.Finally add the cleansed raisins.Put it
in a baking tin at a warm place so that it can rise about 1/3. Then put it
into the oven and bake it at about 180°C for 2 hours. When it has cooled
down, it is sliced and the slices are roasted in an open pan in butter. You
eat it with coffee and butter.

Hello Bob,
I'm sorry, I missed to sign the Pickert recipes
Greatings from Munich (very cold, sunny, sky white and blue, as it should be
here
Angela (Fischer)

Hi Klaus,

Good to hear from you again. I do not think we are comparing the same
Fritter. The Fritter that I am speaking about was similar to Pancakes
only much thicker and smaller and cooked in deep fat.

Have you any new Bartling information? Bill Bartling is having some
progress on his Bartlings here in The Utica New York area. It would be
wondeful if we could find the parents of Heinrich Ludwig Bartling ca 1744
Baumeuhle----Bob Marhenke in cold Nebraska

n Mon, 12 Jan 2009 19:03:06 +0100 Klaus Vahlbruch
<klaus-vahlbruch@gmx.de> writes:

Bob Marhenke schrieb:
>
>
> Here is what I tried to post twice with no success.
>
> My Grand parents were from the Hannover area and they used to
make
> Fritters. I know they were cooked in quite a bit of grease and I
know I
> should not be even thinking about eating any today but I have a
big
> hankering to do so any way. These were probably about a half of an
inch
> or more thick and flat on both sides about the size of the palm
part of
> your hand or a little smaller. There was no fruit, nuts or
vegetable in
> them and we ate them with sugar or syrup or both on them.
>
> Would any one have a Idea how to make these fritters? Starving
Bob in
> Lincoln Nebraska

**********************************************************************

Hi Bob,

this seams to me as "Kartoffelpuffer" or "Kartoffel-Pfannkuchen".
Look at this:
>
Kartoffelpuffer von Carrie123| Chefkoch

Kartoffel = potatos

Zubereitung

Kartoffeln und Zwiebel reiben, mit den anderen Zutaten vermengen.
Margarine in die Pfanne, ein Häufchen Kartoffelmasse in die heiße
Pfanne
und flachdrücken. Von beiden Seiten goldgelb braten. Bei uns ist ein

Kartoffelpuffer immer ca. 1/2 Pfanne groß.
Wer es süß mag, die Kartoffelpuffer zum Schluss mit Zucker
bestreuen.
Wir essen gern Apfelmus dazu.

...or look at this:
> Kartoffel Puffer mit Apfel Kompott Rezept
> http://www.rezeptewiki.org/wiki/Kartoffelpuffer

Here are a lot of images:
>

ficial&hl=de&q=Kartoffelpuffer&btnG=Bilder-Suche&gbv=2