Jodenkoek
Jodenkoek (German Jewish cake ) is a Dutch pastry specialty.
Jewish cakes are flat shortcrust pastries, usually around 10 cm in diameter. Common ingredients include flour, sugar, shortening, water, vanilla, egg, and various spices. Originally, the cakes were mainly eaten as a traditional dish during Easter .
The first evidence of the sale of Jewish cakes under this name is an advertisement from 1872. The pastry became popular from 1883 through a bakery in Alkmaar , which was taken over in 1924 by the Davelaar bakery in Zaandam , which produces the pastries to this day. The recipe is said to originally come from a Jewish baker in Amsterdam , which could explain the name of the cake. Other theories derive the name from the similarity of the cake to flatbreads of unleavened bread, eaten as matzos during Passover , or to a baker named de Joode . Another assumption is the derivation of the alleged avarice as a Jewish stereotype , because the cakes are quite large, but very thin.
In German, the term “Judenkuchen” was also used synonymously for matzo in the 19th century. In Thuringia , a type of plinse made from barley flour was also known as a Jewish or Yid cake.
They are now also exported to China under a different name ( Dutch Cookies ).
Individual evidence
- ↑ Recipe for Jewish cakes ( Memento from February 25, 2015 in the Internet Archive ) on the website of the Nederlands Bakkerijmuseum
- ^ Entry on Easter cookies on the website of the Nederlands Bakkerijmuseum.
- ↑ Java-bode: nieuws, handels- en advertentieblad voor Nederlandsch-Indie . July 24, 1872
- ↑ Jigal Krant: Jodenkoeken . Koosjere Hamvraag, August 17, 2012
- ^ Friedrich Erdmann Petri: compressed German dictionary of foreign expressions . 1817, p. 289
- ^ Journal for Austrian Folklore. Organ of the Association for Austrian Folklore in Vienna. Vol. 1-4, 1900, p. 40
- ↑ Article on bakkerswereld.nl