Gastric bread
In southwest Germany , gastric bread is a diamond-shaped , in Switzerland bread-slice -shaped , sometimes thinly glazed gingerbread biscuit, which is mainly sold at annual and Christmas markets.
Magenbrot contains stomach-friendly spices such as cloves , cinnamon , star anise and mace , which is what it is named for . Cocoa is responsible for the dark brown color of stomach bread . Honey was originally used for sweetening, but now also sugar. Magenbrot is a specialty from northern Switzerland and southern Germany, where it was known as “herbal bread” even before it had chocolate added to it. Today, in French and German-speaking Switzerland, gastric bread is mainly sold at autumn markets by market vendors and showmen. However, this season it can also be found increasingly on the shelves of major Swiss distributors.
In cookbooks published before 1946, you can find gastric bread recipes that have nothing to do with gastric bread sold at fairs. This was formerly also called alpine herb bread .
Web links
- Magenbrot, Pains à l'estomac , product from the inventory of the Swiss culinary heritage , Lindau, ZH 2009, accessed on October 10, 2018.
Individual evidence
- ↑ Schweizer Familie 44/2011, page 42
- ↑ Swiss Family 41/2009, page 37