Bergische coffee table
The Bergisch coffee table is a traditional sequence of dishes in the Bergisches Land .
Components
The components of a Bergisch coffee table served today include raisin mares and black bread or pumpernickel . In addition to various sweet spreads such as honey and sugar beet syrup (also from apple and pear), sweetened rice pudding and quark are also offered, sometimes supplemented with apple compote and red fruit jelly. For this purpose, butter , sugar and cinnamon served. The coffee is typically poured with a crane jug (regionally called Dröppelminna or -mina ) at the table. Depending on the tradition and epoch, the table is supplemented by hearty components such as egg dishes, sausage and meat products . Typical regional cakes and pastries (waffles, pretzels, donuts, Bergischer rusk ) are combined with it in different compositions. It is not certain whether the coffee table was originally an independent dish or a combination of individual dishes that varied depending on the occasion and the financial strength of the host.
history
Coffee tables have been known in the Bergisches Land since the 18th century. In an anonymous travelogue from 1784, a child baptism is described in which a menu sequence similar to today's coffee table is described:
"When a child is baptized [...] the father usually gives the pastor a bowl of brandy, raisins, white sugar and chopped peppercakes immediately after the welcome, after he has tasted it himself. Then everyone present takes it, even small children; then again between the coffee. They call it 'Rümchesdüeg'. Then a lot of baked white bread, butter, ham and rice porridge are put on; and glasses with brandy, sugar and a fork. "
In 1907 Fritz Jorde also quotes a description of the baptism ceremony at the end of the 18th century:
"[...] before and before coffee and tea were in use [...] at a table full of all kinds of pastries, mares, pretzels, pretzels, crackers, waffles, rolls and the like with butter and cheese is served, eaten and drunk, bey but to the supervisors a large ham, crab, nuts, apples and pears, cherries and plums have been added [...] "
Since the end of the 18th century, both real coffee and substitute coffee from the Dröppelmina , a crane jug that got its name from Mina = Wilhelmine and because of its property of "dripping" (from drops), because coffee grounds easily run out clogged and the coffee then only ran out in drops.
Egon Viebahn dates the first mention of the term Bergische Kaffeetafel around 1870. He names white currant bread ( mares ), rice pudding , sugar and cinnamon for sprinkling rice pudding, honey, beet or apple cabbage, black bread, quark, butter and waffles as traditional ingredients Wheat flour or, more recently, oat flour, yeast dough balls, rusks , burger pretzels and bowl cakes .
In his book "Burg an der Wupper", published in Barmen in 1914, Hermann Bäcker mentions the term "Bergisches Kaffeestündchen" several times. Since the end of the 19th century, many city dwellers have been taking rail trips to the Bergisches Land. The innkeepers offered them an extensive coffee meal. "Excellent coffee with good." abundant Ingredients "," Daily large coffee restoration ”,“ Good coffee with Bauernblatz and rice porridge RM. 1.25 ”,“ Coffee with and without ingredients ”,“ Horticulture and coffee restoration ”advertised. In May 1929 the name "Bergischer Style coffee" appears. The name Bergische Kaffeetafel had established itself by 1939, but disappeared again with the outbreak of the Second World War.
The Niederbergisches Museum in Wülfrath only brought the Bergische Kaffeetafel back to life in 1963 and, under its director, Willi Münch, specified the term more precisely. It was only from this time that the slogan "Thinking about coffee with everything dröm on dran", in High German: "Drinking coffee with all the trimmings."
The Bergische coffee table is originally described as a festive meal, such as it was served at family reunions, annual festivals or the fair . Today it is more commercial, to be found as part of the “regional cuisine” in restaurants and cafés in the Bergisches Land, where hot cherries with vanilla ice cream often replace or complement traditional rice pudding and are thus included in the typical composition of a coffee table.
Individual evidence
- ↑ Description at dasbergische.de ( Memento from April 4, 2016 in the Internet Archive )
- ^ Description of the Niederbergisches Museum
- ↑ a b Hänel, Dagmar: From apple cabbage to cinnamon buns, the dictionary of Rhenish cuisine . Greven-Verl, Cologne 2011, ISBN 978-3-7743-0477-2 , p. 27 .
- ^ Eberhard Illner: Düsseldorf - Solingen - Elberfeld: An anonymous travelogue from 1784 . In: Wolfgang Köllmann, Jürgen Reulecke (eds.): Bergische Forschungen: With carriage, steam horse, suspension railway - journeys in the Bergisches Land II (1750-1919) . tape XIX . Bergischer Geschichtsverein, Neustadt / Aisch 1984, p. 36 .
- ^ Fritz Jorde: Pictures from the old Elberfeld . Elberfeld 1907, p. 235 .
- ↑ a b c Harro Vollmar: The historical Bergische coffee table. 2nd supplemented edition, Haan 1986.
- ^ Egon Viebahn: Bergisches Zinn . Wuppertal 1978.
- ↑ The Bergische Kaffeetafel: Koffeedrenken met allem Dröm on Dran, accessed on April 26, 2016
literature
- Harro Vollmar: The historic Bergische coffee table . 2nd supplemented edition, Haan 1986
- Herbert Stahl : Diverse traditions and customs . In: Rheinisch-Bergischer Kreis, Portrait of German Districts, Hannover 2000, ISBN 3-88363-190-6 , p. 32ff.
- Olaf Link: The history of coffee and the coffee table in the Bergisches Land. How coffee came to the Bergisches Land. , RGA-Buchverlag 2003, ISBN 3-923495-68-4
- Andrea Jungbluth-Zehnpfennig: Invitation to the Bergisch coffee table. Drinking coffee “met all dröm on draan” , Gaasterland-Verlag Düsseldorf 2009, ISBN 978-3-935873-35-2
- Klaus von Wiese: The history of the Dröppelminna and Bergische coffee table. Also as fairy tales for big and small children. Publishing group Bücken & Sulzer, Overath 2018. ISBN 9783947438051