Hi Marianne, Wilfried, Hans Peter and to the rest of the list,
As Marianne suggested, I have enjoyed the various opinions as to the name
Marhenke etc. Somehow through it all and considering my research in to
what the early Marhenke occupations were I have the feeling it is
definitely an agricultural name. It also seems original to be a fairly
localized name around South West Hannover (with less than 200 names
today in the German Phone directory.) My earliest research is a from a
1686 tax list in which the name was listed as Jobst Meyerhenke and later
shortened to Jobst Marhenke which tends to support the opinion Mar and
Meyer, Meier are synonymous.
Now to a different subject, one of my favorites, food. Today at a
restaurant, on the menu was listed KUC'EN. When I enquired as to what it
was it was explained that it was German KUC'EN pronounced Cugin. It was
made with a thin sweet roll dough in a pie tin with custard and fruit
filling and looked custardy. It was explained that " it was a old family
recipe", altho good, I questioned the spelling and as I left the
restaurant I think possibly they did also!!
I remember well the Koffee Kuchen my Grandmother made altho it was sweet
bread dough in a pie tin sprinkled with butter, cinnamon and sugar on top
then sliced and ate with your fingers. (Now I am getting hungry)
Once home, my dictionary offered no KUC'EN. In my Army days in Germany, I
do not recall any thing resembling what I tasted today, any clues as to
what the right spelling is??----Bob Marhenke=== (HEINRICHMEYER)
Bob Marhenke schrieb:
...
Today at a restaurant, on the menu was listed KUC'EN. When I enquired as to
what it was it was explained that it was German KUC'EN pronounced Cugin. It
was made with a thin sweet roll dough in a pie tin with custard and fruit fil-
ling and looked custardy. It was explained that " it was a old family recipe",
altho good, I questioned the spelling and as I left the restaurant I think
possibly they did also!!
...
That sounds a bit as "Auflauf", which is essentially made by fruit and eggs and
as a "Biskuit-Auflauf" gets more a dough. The common of all "Auflauf"is they have
to be made as a work-in-time. If not eaten when ready they might collapse and get
flat then. As a light thin dough with a possibility to fill it up with whipped
cream and fruit and a dough top one also may think of an "Windbeutel". HPA
I do not know, but you are making me hungry! (:
Hans Peter Albers <320097756779-0001@t-online.de> wrote:Bob Marhenke schrieb:
...
Today at a restaurant, on the menu was listed KUC'EN. When I enquired as to
what it was it was explained that it was German KUC'EN pronounced Cugin. It
was made with a thin sweet roll dough in a pie tin with custard and fruit fil-
ling and looked custardy. It was explained that " it was a old family recipe",
altho good, I questioned the spelling and as I left the restaurant I think
possibly they did also!!
...
That sounds a bit as "Auflauf", which is essentially made by fruit and eggs and
as a "Biskuit-Auflauf" gets more a dough. The common of all "Auflauf"is they have
to be made as a work-in-time. If not eaten when ready they might collapse and get
flat then. As a light thin dough with a possibility to fill it up with whipped
cream and fruit and a dough top one also may think of an "Windbeutel". HPA