Hanna
Thank you for letting me look on to your recipe for Kartoffelpuffer. I will
have to try them. When I was in Germany the past year I enjoyed some
"potato balls (?) with Sauerbraten and wonder if you have the recipe. The
were large (baseball size) and soft and Yummy. I don't even know what they
were called but were served in a restaurant in Düsseldorf. They were the
texture of dumplings.
Conrad
Hallo Conrad,
we call these kind of potato dumplings "Kartoffelklöße" (Kartoffelkloesse) oder auch "Kartoffelknödel" (Kartoffelknoedel). In the different regions you can find different recipes, but mostly they are made from cooked potatoes, flour, salt, eggs.
Do you speak German?? If yes, you can find lots of recipes in the internet. If not, then let me know and I'll send a translation.
Greetings from Berlin
Sabine
-------- Original-Nachricht --------
Ich sprechen ein bischen Deutsch but not enough to read recipes. I will
have to find one I wangled out of a chef at a hotel in Lüneburg last
October. It'd Champagne Mustard soup and is delicious. Modern German not
old fashioned.
Thanks for the offer.
Conrad
Hi Conrad
Gladly I will send you a recipe for Kartoffelkloesse, there are many
different varieties but I think you want this one: depending on the size of
your family...this is for about 4 poeple.
3 pounds of potatoes, 2 teasp salt, 8 ounces of cornstarch, obout 1/2
cup of warm milk, 1 level teasp of baking powder, a slice or two of
stale french bread, some butter.
Dice the french bread obout 1/2 inch sized and roast in butter in a fry pan
to make croutons, set aside.
The potatoes are washed and boiled with skin, then remove skin and let the
potatoes cool (or rest) for several hours. I let them sit over night. Rice
the potatoes with a masher or ricer. Add the salt, cornstarch, baking powder
and warm milk. ( I don't use milk but rather an egg or two.) Mix well, I
also add a little marjoram to the mix. Form balls, put a few croutons in
the middle. The balls are then put into boiling water, simmer for about 20
min. Place them into the serving dish with a converted saucer in the
bottom. This prevents them to become soggy or mushy. A hint: I make a
smaller ball first and boil it alone, if this ball falls apart, then the
mixture is too soft, add a little more cornstarch or some flour. If the test
ball does well boil the others. Our favorite meal is with red cabbage,
chuck roast and gravy. You can also serve with a variety of sauces or stewed
dried mixed fruit. Good luck and now you will have to sort out all the
other recipes that come through the list, may be try them all and pick the
one you like best.
Hanna---- Original Message -----
Hanna
Thank you very much. I will try the recipe soon.
Conrad
Hello Listers
I know food recipes are not the prime use of this email list but I could not help but ask about a recipe for a delicious bread that I had on my last trip to Germany. It was dark almost black bread and was very dense and sliced very thin. It was served by the family we stayed with in Hunteburg near Osnabrueck. It had some granular material in it - maybe some seeds or grains.
I have looked on the internet but can't find a recipe that sounds like it will turn out making this type of bread.
Thanks for any help you can offer.
Barney Speckman
aus San Francisco
Hi Barney, sounds like the bread you are talking about is called
"Pumpernickel". I do not know how to make it, I buy mine at the german
import store in Seattle. You have a store like that in San Francisco too, I
do not know the present address. I know of the store because my sister used
to live in San Carlos and I visited there years ago.
Greetings, Hanna
Barney,
I'm sure what youare talking about is "Volkornbrot". If you Google it
you will find lots of recipes.
Don Roddy
Ich habe die Nase voll, beendet bitte das Gelaber über Rezepte, ich suche
meine Ahnen und keine Kartoffelpuffer, auch kein "Volkornbrot" !!!!!
Ich suche immer Informationen zu den und um die Namen:
Wedemeyer, Carl, Sender, Könemann, Baxmann, Ohland, Schwerpunkt NS.
Fehrs, Rehquate, Evers, Liebrecht, Lange, Stürken, Hartmann, Amburger,
Reimers, Schwerpunkt SH, HH, NS,
Freundliche Grüße
Hans Hermann Drews FEHRS
Widemannstr. 6,
30625 Hannover.
Tel.: 0511-4382002
eMail: hans.fehrs@gmx.net
Hallo Hans Fehrs,
ich habe Carl (auch Kahrl) in Bartolfelde bei Bad Lauterberg im Harz vor 1850. Läßt sich da eine Verbindung herstellen.
viele grüße, lars machost
Hallo Hans Fehrs,
lese gerade die email mit der Suche s.u..
Zu Requate in verschiedenen Schreibweisen habe ich gerade vor einigen
Monaten eine Akte zur Eingabe in die Datenbank der NLF abgeschrieben.
Haben Sie dort schon einmal eingesehen. Ich habe die Datei neulich, weil
ich ein Computerproblem hatte, bei mir gelöscht. Ich bin mir jetzt nicht
sicher, ob diese Datei von Herrn Uhl schon in die Datenbank eingefügt wurde.
Wedemeyer auch in jeder Schreibform gibt es ja gerade dort oben eine
Menge. Vielleicht können Sie nennen, wo Sie am ehesten suchen und mit
welchen Auswertungen Sie sich dieserhalb schon befasst haben.
Mister Strong, wenn ich mich recht erinnere, hat sogar eine Datenbank zu
Wedemeyer. Jedenfalls hatte ich ihn einige Ws. geliefert vor einigen
Monaten aus dem Harz bzw. Goslar.
Gruss Ingrid (Gottschalk)
Barney,
I'm sure what youare talking about is "Volkornbrot". If you Google it
you will find lots of recipes.
Don Roddy
> Hi Barney, sounds like the bread you are talking about is called
> "Pumpernickel". I do not know how to make it, I buy mine at the german
> import store in Seattle. You have a store like that in San Francisco
too,
> I
> do not know the present address. I know of the store because my sister
> used
> to live in San Carlos and I visited there years ago.
> Greetings, Hanna
> From: <bmspeckman@aol.com>
> To: <hannover-l@genealogy.net>
> Sent: Tuesday, January 13, 2009 11:35 PM
> Subject: Re: [HN] Recipes
>
>
> Hello Listers
>
> I know food recipes are not the prime use of this email list but I could
> not
> help but ask about a recipe for a delicious bread that I had on my last
> trip
> to Germany. It was dark almost black bread and was very dense and sliced
> very thin. It was served by the family we stayed with in Hunteburg near
> Osnabrueck. It had some granular material in it - maybe some seeds or
> grains
> I have looked on the internet but can't find a recipe that sounds like
it
> will turn out making this type of bread.
>
> Thanks for any help you can offer.
>
> Barney Speckman
> aus San Francisco
>
>
>
> From: Conrad Luhmann <cluhmann@ec.rr.com>
> To: Hannover-L <hannover-l@genealogy.net>
> Sent: Tue, 13 Jan 2009 2:24 pm
> Subject: Re: [HN] Recipes
>
>
>
> Hanna
> hank you very much. I will try the recipe soon.
> Conrad
> > Hi Conrad
>
> Gladly I will send you a recipe for Kartoffelkloesse, there are many
> different varieties but I think you want this one: depending on the
size
> of
> your family...this is for about 4 poeple.
>
> 3 pounds of potatoes, 2 teasp salt, 8 ounces of cornstarch, obout
> 1/2
> cup of warm milk, 1 level teasp of baking powder, a slice or two of
> stale french bread, some butter.
>
> Dice the french bread obout 1/2 inch sized and roast in butter in a fry
> pan
> to make croutons, set aside.
> The potatoes are washed and boiled with skin, then remove skin and let
> the0D potatoes cool (or rest) for several hours. I let them sit over
> night.
> Rice
> the potatoes with a masher or ricer. Add the salt, cornstarch, baking
> powder
> and warm milk. ( I don't use milk but rather an egg or two.) Mix well,
I
> also add a little marjoram to the mix. Form balls, put a few
croutons
> in
> the middle. The balls are then put into boiling water, simmer for
about
> 20
> min. Place them into the serving dish with a converted saucer in the
> bottom. This prevents them to become soggy or mushy. A hint: I make a
> smaller ball first and boil it alone, if this ball falls apart, then
the
> mixture is too soft, add a little more cornstarch or some flour. If the
> test
> ball does well boil the others. Our favorite meal is with red cabbage,
> chuck roast and gravy. You can also serve with a variety of sauces or
> stewed
> dried mixed fruit. Good luck and now you will have to sort out all the
> other recipes that come through the list, may be try them all and pick
> the
> one you like best.
> Hanna---- Original Message -----
> From: "Conrad Luhmann" <conrad.luhmann@gmail.com>
> To: <hannover-l@genealogy.net>
> Sent: Monday, January 12, 2009 3:54 PM
> Subject: [HN] Recipes
>
>
> Hanna
>
> Thank you for letting me look on to your recipe for Kartoffelpuffer. I
> will
> have to try them. When I was in Germany the past year I enjoyed some
> "potato balls (?) with Sauerbraten and wonder if you have the recipe.
> The
> were large (baseball
> size) and soft and Yummy. I don't even know what they
> were called but were served in a restaurant in Düsseldorf. They were
the
> texture of dumplings.
>
> Conrad
> ______________________________________________
>
> Hannover-L mailing list
> Hannover-L@genealogy.net
> hannover-l - genealogy.net
>
>
> --
> No virus found in this incoming message.
> Checked by AVG.
> Version: 7.5.552 / Virus Database: 270.10.6/1889 - Release Date:
> 1/12/2009
> 8:18 PM
>
>
> ______________________________________________
>
> Hannover-L mailing list
> Hannover-L@genealogy.net
> hannover-l - genealogy.net
>
> _____________________________________________
> Hannover-L mailing list
> annover-L@genealogy.net
> ttp://list.genealogy.net/mailman/listinfo/hannover-l
>
> ______________________________________________
>
> Hannover-L mailing list
> Hannover-L@genealogy.net
> hannover-l - genealogy.net
>
>
> --
> No virus found in this incoming message.
> Checked by AVG.
> Version: 7.5.552 / Virus Database: 270.10.6/1889 - Release Date:
1/12/2009
Barney,
I'm sure what youare talking about is "Volkornbrot". If you Google it
you will find lots of recipes.
Don Roddy
> Hi Barney, sounds like the bread you are talking about is called
> "Pumpernickel". I do not know how to make it, I buy mine at the german
> import store in Seattle. You have a store like that in San Francisco
too,
> I
> do not know the present address. I know of the store because my sister
> used
> to live in San Carlos and I visited there years ago.
> Greetings, Hanna
> From: <bmspeckman@aol.com>
> To: <hannover-l@genealogy.net>
> Sent: Tuesday, January 13, 2009 11:35 PM
> Subject: Re: [HN] Recipes
>
>
> Hello Listers
>
> I know food recipes are not the prime use of this email list but I could
> not
> help but ask about a recipe for a delicious bread that I had on my last
> trip
> to Germany. It was dark almost black bread and was very dense and sliced
> very thin. It was served by the family we stayed with in Hunteburg near
> Osnabrueck. It had some granular material in it - maybe some seeds or
> grains
> I have looked on the internet but can't find a recipe that sounds like
it
> will turn out making this type of bread.
>
> Thanks for any help you can offer.
>
> Barney Speckman
> aus San Francisco
>
>
>
> From: Conrad Luhmann <cluhmann@ec.rr.com>
> To: Hannover-L <hannover-l@genealogy.net>
> Sent: Tue, 13 Jan 2009 2:24 pm
> Subject: Re: [HN] Recipes
>
>
>
> Hanna
> hank you very much. I will try the recipe soon.
> Conrad
> > Hi Conrad
>
> Gladly I will send you a recipe for Kartoffelkloesse, there are many
> different varieties but I think you want this one: depending on the
size
> of
> your family...this is for about 4 poeple.
>
> 3 pounds of potatoes, 2 teasp salt, 8 ounces of cornstarch, obout
> 1/2
> cup of warm milk, 1 level teasp of baking powder, a slice or two of
> stale french bread, some butter.
>
> Dice the french bread obout 1/2 inch sized and roast in butter in a fry
> pan
> to make croutons, set aside.
> The potatoes are washed and boiled with skin, then remove skin and let
> the0D potatoes cool (or rest) for several hours. I let them sit over
> night.
> Rice
> the potatoes with a masher or ricer. Add the salt, cornstarch, baking
> powder
> and warm milk. ( I don't use milk but rather an egg or two.) Mix well,
I
> also add a little marjoram to the mix. Form balls, put a few
croutons
> in
> the middle. The balls are then put into boiling water, simmer for
about
> 20
> min. Place them into the serving dish with a converted saucer in the
> bottom. This prevents them to become soggy or mushy. A hint: I make a
> smaller ball first and boil it alone, if this ball falls apart, then
the
> mixture is too soft, add a little more cornstarch or some flour. If the
> test
> ball does well boil the others. Our favorite meal is with red cabbage,
> chuck roast and gravy. You can also serve with a variety of sauces or
> stewed
> dried mixed fruit. Good luck and now you will have to sort out all the
> other recipes that come through the list, may be try them all and pick
> the
> one you like best.
> Hanna---- Original Message -----
> From: "Conrad Luhmann" <conrad.luhmann@gmail.com>
> To: <hannover-l@genealogy.net>
> Sent: Monday, January 12, 2009 3:54 PM
> Subject: [HN] Recipes
>
>
> Hanna
>
> Thank you for letting me look on to your recipe for Kartoffelpuffer. I
> will
> have to try them. When I was in Germany the past year I enjoyed some
> "potato balls (?) with Sauerbraten and wonder if you have the recipe.
> The
> were large (baseball
> size) and soft and Yummy. I don't even know what they
> were called but were served in a restaurant in Düsseldorf. They were
the
> texture of dumplings.
>
> Conrad
> ______________________________________________
>
> Hannover-L mailing list
> Hannover-L@genealogy.net
> hannover-l - genealogy.net
>
>
> --
> No virus found in this incoming message.
> Checked by AVG.
> Version: 7.5.552 / Virus Database: 270.10.6/1889 - Release Date:
> 1/12/2009
> 8:18 PM
>
>
> ______________________________________________
>
> Hannover-L mailing list
> Hannover-L@genealogy.net
> hannover-l - genealogy.net
>
> _____________________________________________
> Hannover-L mailing list
> annover-L@genealogy.net
> ttp://list.genealogy.net/mailman/listinfo/hannover-l
>
> ______________________________________________
>
> Hannover-L mailing list
> Hannover-L@genealogy.net
> hannover-l - genealogy.net
>
>
> --
> No virus found in this incoming message.
> Checked by AVG.
> Version: 7.5.552 / Virus Database: 270.10.6/1889 - Release Date:
1/12/2009
Barney,
I'm sure what youare talking about is "Volkornbrot". If you Google it
you will find lots of recipes.
Don Roddy
> Hi Barney, sounds like the bread you are talking about is called
> "Pumpernickel". I do not know how to make it, I buy mine at the german
> import store in Seattle. You have a store like that in San Francisco
too,
> I
> do not know the present address. I know of the store because my sister
> used
> to live in San Carlos and I visited there years ago.
> Greetings, Hanna
> From: <bmspeckman@aol.com>
> To: <hannover-l@genealogy.net>
> Sent: Tuesday, January 13, 2009 11:35 PM
> Subject: Re: [HN] Recipes
>
>
> Hello Listers
>
> I know food recipes are not the prime use of this email list but I could
> not
> help but ask about a recipe for a delicious bread that I had on my last
> trip
> to Germany. It was dark almost black bread and was very dense and sliced
> very thin. It was served by the family we stayed with in Hunteburg near
> Osnabrueck. It had some granular material in it - maybe some seeds or
> grains
> I have looked on the internet but can't find a recipe that sounds like
it
> will turn out making this type of bread.
>
> Thanks for any help you can offer.
>
> Barney Speckman
> aus San Francisco
>
>
>
> From: Conrad Luhmann <cluhmann@ec.rr.com>
> To: Hannover-L <hannover-l@genealogy.net>
> Sent: Tue, 13 Jan 2009 2:24 pm
> Subject: Re: [HN] Recipes
>
>
>
> Hanna
> hank you very much. I will try the recipe soon.
> Conrad
> > Hi Conrad
>
> Gladly I will send you a recipe for Kartoffelkloesse, there are many
> different varieties but I think you want this one: depending on the
size
> of
> your family...this is for about 4 poeple.
>
> 3 pounds of potatoes, 2 teasp salt, 8 ounces of cornstarch, obout
> 1/2
> cup of warm milk, 1 level teasp of baking powder, a slice or two of
> stale french bread, some butter.
>
> Dice the french bread obout 1/2 inch sized and roast in butter in a fry
> pan
> to make croutons, set aside.
> The potatoes are washed and boiled with skin, then remove skin and let
> the0D potatoes cool (or rest) for several hours. I let them sit over
> night.
> Rice
> the potatoes with a masher or ricer. Add the salt, cornstarch, baking
> powder
> and warm milk. ( I don't use milk but rather an egg or two.) Mix well,
I
> also add a little marjoram to the mix. Form balls, put a few
croutons
> in
> the middle. The balls are then put into boiling water, simmer for
about
> 20
> min. Place them into the serving dish with a converted saucer in the
> bottom. This prevents them to become soggy or mushy. A hint: I make a
> smaller ball first and boil it alone, if this ball falls apart, then
the
> mixture is too soft, add a little more cornstarch or some flour. If the
> test
> ball does well boil the others. Our favorite meal is with red cabbage,
> chuck roast and gravy. You can also serve with a variety of sauces or
> stewed
> dried mixed fruit. Good luck and now you will have to sort out all the
> other recipes that come through the list, may be try them all and pick
> the
> one you like best.
> Hanna---- Original Message -----
> From: "Conrad Luhmann" <conrad.luhmann@gmail.com>
> To: <hannover-l@genealogy.net>
> Sent: Monday, January 12, 2009 3:54 PM
> Subject: [HN] Recipes
>
>
> Hanna
>
> Thank you for letting me look on to your recipe for Kartoffelpuffer. I
> will
> have to try them. When I was in Germany the past year I enjoyed some
> "potato balls (?) with Sauerbraten and wonder if you have the recipe.
> The
> were large (baseball
> size) and soft and Yummy. I don't even know what they
> were called but were served in a restaurant in Düsseldorf. They were
the
> texture of dumplings.
>
> Conrad
> ______________________________________________
>
> Hannover-L mailing list
> Hannover-L@genealogy.net
> hannover-l - genealogy.net
>
>
> --
> No virus found in this incoming message.
> Checked by AVG.
> Version: 7.5.552 / Virus Database: 270.10.6/1889 - Release Date:
> 1/12/2009
> 8:18 PM
>
>
> ______________________________________________
>
> Hannover-L mailing list
> Hannover-L@genealogy.net
> hannover-l - genealogy.net
>
> _____________________________________________
> Hannover-L mailing list
> annover-L@genealogy.net
> ttp://list.genealogy.net/mailman/listinfo/hannover-l
>
> ______________________________________________
>
> Hannover-L mailing list
> Hannover-L@genealogy.net
> hannover-l - genealogy.net
>
>
> --
> No virus found in this incoming message.
> Checked by AVG.
> Version: 7.5.552 / Virus Database: 270.10.6/1889 - Release Date:
1/12/2009
Barney,
I'm sure what youare talking about is "Volkornbrot". If you Google it
you will find lots of recipes.
Don Roddy
> Hi Barney, sounds like the bread you are talking about is called
> "Pumpernickel". I do not know how to make it, I buy mine at the german
> import store in Seattle. You have a store like that in San Francisco
too,
> I
> do not know the present address. I know of the store because my sister
> used
> to live in San Carlos and I visited there years ago.
> Greetings, Hanna
> From: <bmspeckman@aol.com>
> To: <hannover-l@genealogy.net>
> Sent: Tuesday, January 13, 2009 11:35 PM
> Subject: Re: [HN] Recipes
>
>
> Hello Listers
>
> I know food recipes are not the prime use of this email list but I could
> not
> help but ask about a recipe for a delicious bread that I had on my last
> trip
> to Germany. It was dark almost black bread and was very dense and sliced
> very thin. It was served by the family we stayed with in Hunteburg near
> Osnabrueck. It had some granular material in it - maybe some seeds or
> grains
> I have looked on the internet but can't find a recipe that sounds like
it
> will turn out making this type of bread.
>
> Thanks for any help you can offer.
>
> Barney Speckman
> aus San Francisco
>
>
>
> From: Conrad Luhmann <cluhmann@ec.rr.com>
> To: Hannover-L <hannover-l@genealogy.net>
> Sent: Tue, 13 Jan 2009 2:24 pm
> Subject: Re: [HN] Recipes
>
>
>
> Hanna
> hank you very much. I will try the recipe soon.
> Conrad
> > Hi Conrad
>
> Gladly I will send you a recipe for Kartoffelkloesse, there are many
> different varieties but I think you want this one: depending on the
size
> of
> your family...this is for about 4 poeple.
>
> 3 pounds of potatoes, 2 teasp salt, 8 ounces of cornstarch, obout
> 1/2
> cup of warm milk, 1 level teasp of baking powder, a slice or two of
> stale french bread, some butter.
>
> Dice the french bread obout 1/2 inch sized and roast in butter in a fry
> pan
> to make croutons, set aside.
> The potatoes are washed and boiled with skin, then remove skin and let
> the0D potatoes cool (or rest) for several hours. I let them sit over
> night.
> Rice
> the potatoes with a masher or ricer. Add the salt, cornstarch, baking
> powder
> and warm milk. ( I don't use milk but rather an egg or two.) Mix well,
I
> also add a little marjoram to the mix. Form balls, put a few
croutons
> in
> the middle. The balls are then put into boiling water, simmer for
about
> 20
> min. Place them into the serving dish with a converted saucer in the
> bottom. This prevents them to become soggy or mushy. A hint: I make a
> smaller ball first and boil it alone, if this ball falls apart, then
the
> mixture is too soft, add a little more cornstarch or some flour. If the
> test
> ball does well boil the others. Our favorite meal is with red cabbage,
> chuck roast and gravy. You can also serve with a variety of sauces or
> stewed
> dried mixed fruit. Good luck and now you will have to sort out all the
> other recipes that come through the list, may be try them all and pick
> the
> one you like best.
> Hanna---- Original Message -----
> From: "Conrad Luhmann" <conrad.luhmann@gmail.com>
> To: <hannover-l@genealogy.net>
> Sent: Monday, January 12, 2009 3:54 PM
> Subject: [HN] Recipes
>
>
> Hanna
>
> Thank you for letting me look on to your recipe for Kartoffelpuffer. I
> will
> have to try them. When I was in Germany the past year I enjoyed some
> "potato balls (?) with Sauerbraten and wonder if you have the recipe.
> The
> were large (baseball
> size) and soft and Yummy. I don't even know what they
> were called but were served in a restaurant in Düsseldorf. They were
the
> texture of dumplings.
>
> Conrad
> ______________________________________________
>
> Hannover-L mailing list
> Hannover-L@genealogy.net
> hannover-l - genealogy.net
>
>
> --
> No virus found in this incoming message.
> Checked by AVG.
> Version: 7.5.552 / Virus Database: 270.10.6/1889 - Release Date:
> 1/12/2009
> 8:18 PM
>
>
> ______________________________________________
>
> Hannover-L mailing list
> Hannover-L@genealogy.net
> hannover-l - genealogy.net
>
> _____________________________________________
> Hannover-L mailing list
> annover-L@genealogy.net
> ttp://list.genealogy.net/mailman/listinfo/hannover-l
>
> ______________________________________________
>
> Hannover-L mailing list
> Hannover-L@genealogy.net
> hannover-l - genealogy.net
>
>
> --
> No virus found in this incoming message.
> Checked by AVG.
> Version: 7.5.552 / Virus Database: 270.10.6/1889 - Release Date:
1/12/2009
Hallo,
Someone mentioned Potato Pancakes. My dad often used to make breakfast on Sunday mornings. Potato Pancakes was one of his recipes. Now I must admit that when I was I kid...I'd rather have a bowl of Captain Crunch Cereal...
But today I would give anything to have one of my dads special pancakes.
Warmest Regards,
Barbie-Lew
P.S. Pumpernickel bread is a favorite of mine. Love a Rueben sandwich.
Anyone ever remember eating Jewish Rye Bread? Was a staple at my paternal grandfathers house. He purchased it at a bakery on North and South Street in St. Louis. That bakery isn't there any longer. It is a St. Louis Bread Company today I think. Wish I could find that bread.