Flour bag
The flour bag ( Low German Mehlbüdel , Mehlbüddel or Meelbüdel , Danish Melbudding ) is a traditional dish of Schleswig-Holstein , Hamburg and Danish cuisine . It is a napkin dumpling that - taken from the pudding of English cuisine - spread in northern Germany from the late 17th century . In particular, it was able to spread in Dithmarschen , where it assumed the position of a national court .
The Dithmarscher flour bag is a salty dumpling, flavored with a little lemon peel and loosened with eggs, in which the dough cooks in a pot wrapped in a cloth. The dumpling is served with sugar, liquid butter and slices of pork cheek meat.
For festive days, currants and raisins for the so-called colored flour bag were added to the dough for the Dithmarscher flour bag in addition to a larger number of eggs .
history
The pudding was first known in Germany in the cities of the German North Sea coast . The first recipes for “Püdding or flour sack” appeared in 1683 with Georg Andreas Böckler and in 1697 with Maria Sophia Schellhammer . They consisted of flour, eggs and various additives such as bacon or raisins.
With the popularity that England enjoyed, especially in Hamburg in the 18th century, English cuisine also gained in popularity, with the pudding being considered typical. It was used as a pastry substitute in home cooking until it went out of fashion at the end of the 19th century. From the North Sea region, the napkin dumpling spread throughout Germany, so that at the end of the 18th century it was found in cookbooks across Germany. However, it was only able to penetrate the people's kitchen in one area in Thuringia and Franconia as a napkin dumpling and in northern Germany around Hamburg as a flour bag. In Bremen , Hamburg and Holstein in particular , the flour bag was able to establish itself as part of numerous festive and everyday meals. In contrast to southern Germany, the dumpling followed the flour bag in popularity in northern Germany .
In Dithmarschen, the flour bag is documented from 1755. Since it spread there at a time of economic prosperity, in which Dithmarsch sailors sailed the coasts of Western Europe to the Iberian Peninsula, it is likely that they took over the dish not only from the Hanseatic cities, but also directly from England. There it was able to develop in great diversity, which led to a real "flour bag hierarchy", according to folklorist Günter Wiegelmann . While the flour bag went out of fashion in the rest of northern Germany at the end of the 19th to the middle of the 20th century, it has remained in Dithmarschen to this day.
See also
literature
- Günter Wiegelmann , Barbara Krug-Richter: Everyday and festive dishes in Central Europe. Innovations, structures and regions from the late Middle Ages to the 20th century (= Münster writings on folklore, European ethnology , volume 11). 2nd, expanded edition. Waxmann Verlag, Münster 2006, ISBN 3-8309-1468-7 .