Hildesheimer Pumpernickel
The Hildesheimer Pumpernickel is a diamond-shaped biscuit . It is a specialty from Hildesheim that is sold all year round despite its Christmassy taste.
It is not to be confused with the whole grain bread pumpernickel . The biscuit gets its shape after baking the approx. 5 cm wide strands of dough, which are still hot.
According to a recipe from 1733, Hildesheim pumpernickels contain almonds , flour, sugar, butter, cinnamon and egg.
In 1893, the Hildesheimer Pumpernickel was mentioned in Volume 2 of the book Chemistry of Human Food and Beverage by Joseph König .
The invention of the biscuit recipe is claimed by several baker families within the city of Hildesheim. The biscuit should "taste like Aachener Printen". The cabaret artist and writer Manfred Hausin published grotesques under the title Hildesheimer Pumpernickel in 1988 .
Web links
- Recipe on the Hildesheimer Allgemeine website, December 11, 2012
Individual evidence
- ↑ Dagmar Giersberg: "A city that does not play up" - Hanns-Josef Ortheil on Hildesheim . Goethe-Institut e. V., Internet-Redaktion June 2012 [1] ( Page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice.
- ↑ Hildesheimer Allgemeine Zeitung: Hildesheimer Pumpernickel
- ↑ Johanna Ramm, The practical and modern kitchen and menu for the individual seasons. A surefire guide for young cooks. Written by Johanna Ramm, Herm. Bremer Meldorf, 1884, pages 478–479, quoted in Hildesheimer Pumpernickel , www.spezialitaeten-aus-niedersachsen.de
- ↑ Joseph König : Chemistry of Human Food and Beverage, Volume 2, 1893, p. 623 [2]
- ↑ Guesswork on Pumpernickel , Hildesheimer Allgemeine , December 19, 2014
- ↑ Jürgen Streich: Monika Griefahn: Politics, Positions, Perspektiven, Zebulon, 1997, p. 78 [3]
- ↑ German Literature Lexicon, The 20th Century, Volume XV, De Gruyter, 2010, p. 213 [4]
