Bavarian-Austrian kitchen vocabulary
Especially in the area of food names, Bavarian has a very characteristic vocabulary that differs from the rest of the German-speaking area. In Austria and Old Bavaria this does not only apply to Bavarian dialect expressions. Many of them are loan words from Czech, Italian, Hungarian and Croatian (see the brief etymology in the middle column).
The words are given with their gender (which sometimes deviates from standard German) and, if applicable, number : m = masculine, f = feminine, n = neuter, pl = plural. The apocope of -e (as in "Eierspeis-e") is written down.
Words that are only used within Austria but not in Altbayern are marked with A (= Austrianism). The abbreviation B (= Bavarianism) is used for specially old Bavarian words . In addition, designations belonging to Standard German are marked with an H in Austria .
High German orthography is used to render the words ; Although some of them belong to the dialect vocabulary, they are often used in writing (especially on menus, etc.), so that translating them into the Bavarian dialect would only make limited sense here.
| Old Bavarian (B), Austrianzismen (A), Standard German in Austria (H) | Origin ( etymology ) | Federal German |
|---|---|---|
| Agrasel (f, spr. Ågråsl) A | mhd. agraz from the old fr. agras unripe or sour grape | Gooseberry |
| Ashanti, Ashantine nut (f) A | The Ashanti are a people in Ghana where the peanut is one of the staple foods. | peanut |
| Beiried (n) AH | roast beef | |
| Boasinger (n) AH | walnut | |
| Beuschel (n) AH , Lüngerl (n) B | Ragout from the lungs (and sometimes other ingredients such as heart and tongue) from veal or other slaughtered animals | |
| Red cabbage HB | motivated by color | Red cabbage |
| Blunze (f) A | to an old word for "puff up" | Blood sausage |
| Buchtel (f) A | Czech "buchty", Hungarian "bukta" | Rohrnoodle |
| Erdapfel (m) H , Grundbirne (f) | 1. Loan translation from French "Pomme de terre"; 2. (v. A. Bgld.) Slav. Krumpir (n) | potato |
| Eierschwammerl (n) H , Reherl (n) B | Diminutive of chanterelle meaning “ mushroom ”; Eggs because of the color (?) Or the main. Preparation with eggs (?) | chanterelle |
| Eierspeis (f) H | Egg dish | scrambled eggs |
| Extrawurst (f) AH | from Latin extra , actually “outside”, meaning “especially (fine)”, colloquial for group of cooked sausages and standard variety | |
| Minced H | from french farce | Minced meat , minced meat |
| Fischlaberl (n) AH , Fischpflanzerl (n) B | Diminutive to loaf or reinterpretation from Pfanzelte , so “pancake” to Pflanzerl | Fish dumpling , mostly fish cakes |
| Fisole (f) H , Strankerl (n) | bot. Phaseolus vulgaris | Kidney Bean and Green Bean |
|
Fleischlaberl (n) AH Fleischpflanzerl (n) B |
see Fischlaberl / -pflanzerl | Meatball , mostly meatball |
| Frittaten (f / pl) H | to Italian frittata , pancakes | pancakes cut into strips (side dish) |
| Yellow turnip | Note: the yellow carrot varieties Goliath or Palatinate are older than the orange French and Dutch new varieties from the 17th century. | (yellow) carrot |
| Germ (m) H. | from "Gerbe (n)", old word for "yeast" (cf. English yeast ) (German. ger- ) | yeast |
| Geselchtes (n) HB | to smoky " smoke , dry" | cured and hot smoked meat, smoked |
| Golatsche (f) H | Slavic, cf. Czech koláč from kolo = wheel | Dumpling , Kolatsche |
| Grammeln / Gremmeln (f / pl) H | Greaves | |
| Gröstl (n / pl) HB | either from "roasting" or from "rest" | |
| Spritzter (m, also G'spritzter ) H | to spray = " dilute with soda water " | spritzer |
| Guatl (n) | from ahd. guot "gut", possibly loan formation in French "bon (bon)" | AB: Bonbon B: also Christmas cookies |
| Guggummer (n) | Latin or French "cucumbre" | cucumber |
| Heiden (m) | Heather grain | Buckwheat |
| Hiefe (f), Hetschipetsch (f), Hetscherl (n) | rose hip | |
| Kaisersemmel (f) H | after Josef II. | Kaiserwecken (divided in a star shape) |
| Cauliflower H | from Italian cavolfiore (literally: "cabbage flower") | cauliflower |
| Carrot (noun) H | from french carrot | carrot |
| Kipferl (n) H | for Kipf "Wagenrunge", lateral (curved) support rod on the wagon (for long timber transport) | Croissant , croissant |
| Kletze (f) H | mhd. log for "columns" | Drying pear |
| Kletzenbrot (n) H | Bread with fruits | |
| Knödel (m) HB | related to German knot in the sense of "thickening" | Dumpling |
| Kohlsprossen (f / pl) AH | Brussels sprouts | |
| Kranawitt (m) | see. German crane and Wied for "wood, bushes" | juniper |
| Donut (m) HB | same root word as mitteldt. "Kreppel" | Berlin pancakes , crepe |
| Herb (s) H | Cabbage | |
| Kren (m) H | Slavic; see. sorbian , czech kren , russian chren , croatian hren | horseradish |
| Kriecherl , Kriacherl (n) | German "creeping plum" | yellow plum, mirabelle plum |
| Kukuruz (m) AH | Hungarian kukorica or Slavic; see. Czech kukuřice , possibly. also from the Kuruzzen (rebellious Hungarian farmers) | Corn |
| Tripe (f / pl) H | Germanic; see. Icelandic kvidh- "stomach" | rumen |
| Leberkäs (m) HB | Meat loaf , meat loaf | |
| Treat (noun) | Diminutive formation for German yummy , cf. above Guatl | Biscuit , cookie , treat |
| Spoon Cheese (m) AH | Cream cheese , cottage cheese | |
| Apricot (f) AH | see. Croatian marelica | apricot |
| Jam (noun) H | Italian | Jam , marmalade |
| Maroni (f / pl) H. | Italian | Sweet chestnut |
| Melange (f) H | French | Milk coffee |
| Melanzani (f) AH | Italian : melanzana , melanzane (pl.) | aubergine |
| Mixture of red or white wines with mineral water; Usage form: “G Spritzter Red, G Spritzter White” (f) A | to spray "dilute with mineral water" | Wine spritzer |
| Murke (f) A | from Czech mrkev = carrot, carrot | Carrot , carrot, root |
| Nockerl (n / pl), in New Austrian also: Nockerln (n / pl) H , ( Salzburger Nockerl ) | from Italian gnocco "(potato) dumplings" | Eischaumnocken (at somlói or Salzburg type) and various molded with 2 spoons cam , dumplings , as supplements and soup garnishes |
| Obers (n) HA | for "on top", milk skin | (unbeaten) sweet cream , |
| Pancake (f) HA | from Romanian placinta , from Latin placenta = cake , in the same meaning through Hungarian ( pl- to pal- ) and Czech palačinka | thin (mostly sweet) pancakes |
| Paradeiser (m) HA | Reduction from the old word " paradise apple " which in German also the times pomegranate has called | tomato |
| Potitze (f) A | Slavic; see. Slovenian potica , from Croatian povitica "roll cake (made from yeast dough)", rolled out, mostly filled or topped with ground poppy seeds, rolled up and baked in a baking pan) | (Slovenian) yeast cake |
| Danish pastry (m) H | plunder = rise strongly | (in the bakery :) Yeast dough with toasted butter . |
| Powidl (m / n) H. | Slavic; see. Czech povidla , from povídat = to tell | Plum jam |
| Reiberdatschi / Platzke (m) B , Platzki (pl), Platzka (f) A | Placka Czech for cookie , from Latin placenta = cake , see also pancake | Potato pancakes , potato cookies, etc. Ä. kitchen products |
| Ribisel (f) HA | Latin Ribes | Currants |
| Rote Rübe (f) HB , Raaner (f), Rhonen | Beetroot | |
| Sauce (f) H | French | Dunk, sauce |
| Scherzerl (n), Buckel (m) HB | (Bread) tip , cut | |
| Whipped cream, whipped cream (m) AH | to hit German and obers for "on top" | whipped sweet cream , whipped cream , whipped cream |
| Schupfnudeln (f / pl), tummy tucks | Bubespitzle (Swabian), noodles as thick as a finger made from potato dough | |
| Blackberry (noun) | motivated by color | Blueberry, bilberry |
| Semmel (f) HB | lat. simila (finely ground wheat flour ) | (light wheat) bun |
| Sparrows (m / pl) | Spaetzle , Knöpfle (Swabian), small dough balls | |
| Icing sugar (m) H | powdered sugar | |
| (Heiden- / Türken-) Sterz (m) A Plent, Schwarzplent (m) | hardly too German. stert- for "tail" | ( Buckwheat / corn ) polenta |
| Stilt (noun) HA | meaningful stilt | Knuckle , lower leg of pork |
| Struzen (m) | denotes the elongated bread shape (in contrast to the round loaf) | |
| Storm AH | refers to the "stormy" fermentation | Spring white , young wine |
| Topfen (m) HB | since the 13th century, suggests production in a "pot" | Quark |
| Umurke (f) A | not clear; Probably parallel formation to murk and cucumber | (Salad) cucumber , grief |
| Hacked (es) (n) H | Smoked bacon and pork lard, finely pureed in a meat grinder as a spread | |
| Vogerlsalat (m) H | Lamb's lettuce , Rapunzel | |
| Awakening (m) H | Germanic; see. engl. wedge "wedge" | denotes the elongated roll shape (in contrast to the round loaf) |
| Weckerl (m) H | Germanic; see. engl. wedge "wedge" | (dark) elongated bun |
| Weichsel (f) HB | Slavic, cf. Croat. visnja | sour cherry |
| Weinber (f) | (whole) grapes | |
| Weinberl, Weinbirl (n) | (single) raisin , grape berry | |
| Sweetener (s) A | Diminutive to German sugar | Sweet , candy |
|
Zwetschke (f) AHB , Zwetschge BH (f) |
Greek damaskēnón , Latin damascenum for "plum" via old French davoise , Lyon davañi into German as Tzwetzschen (14th century) | plum |