Meissner fumble

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Meissner fumble
Insight into a Meissner fumble

The Meißner Fummel g.gA is a pastry with a protected designation of origin from Meißen . It was first mentioned in a document in 1747, when a pastry called Fommel was deposited from the city of Meißen . Fummeln are still sold in Meißen.

Form and content

The EU seal protected geographical indication according to Regulation (EEC) No. 628/2008 of the European Commission

It is a hollow body made of very thin, simple dough. The shape corresponds to that of an irregular round "balloon". The pastry is extremely brittle and therefore fragile. Meißner Fummeln do not have a special taste and because of the very thin dough shell around the air inside, they do not have any significant nutritional value . The "Fummel" is a baking with enormous dimensions and without content. The fumble is a puff pastry that contains nothing but air. Why this pastry was invented is in the dark. "[...] Meissner fumbling. However, the fun factor is higher than the nutritional value. "

Manufacturing

The Fummel is made from a simple pasta dough (flour, sugar, salt, a little butter) that is rolled out very thinly. One sheet of dough is smeared with egg yolk, and the second is placed on top. Once beaten, the inside is slightly inflated and then baked over medium heat. The Meißner Fummel is always baked a little brownish.

The only manufacturer is (probably) the Zieger bakery, which offers "Fummel-Versand" for the fragile pastries. “Many holidaymakers buy a fumble in Meissen as a souvenir. If the tourist willing to transport has attached the fumble safely at home and bites into the marvel, he will not be spared a bitter disappointment. […] Taste is zero. ”Pustules on the outer skin, the size of a handball, two liters of air inside:“ The more bubbles the fumble has, the more stable it is, ”explains confectioner Astrid Zieger. The family has kept the recipe a secret for generations, their pastry shop was founded in 1844.

origin

There are several documents and opinions on age and origin, but there is no clear source of information.

  • The Meißen historical researcher Wilhelm Loose wrote in 1891 in the “Mitteilungen des Verein für Geschichte der Stadt Meißen” “When on January 14, 1747 the Saxon Princess Maria Josepha married to Dauphin Ludwig, the son of King Louis XV, on her journey from Dresden came to France through Meißen, the council donated 'the ordinary wine of honor to red and bare country wine together with a local ordinary pastry known as a fommel'. ”The council of Meißen donated the“ ordinary pastries ”to the princess traveling to the wedding, which is called“ fommel "Or" Fummel "called. Loose quotes the "Fommel / Fummel" with the Latin phrase "vulgo" as a "common", "common" and "well-known" local baking. At that time, the Saxon court spoke a French influenced by Saxon "Fummel" could be derived from the French "fumèe" (smoke, steam, smoke).
  • Another possible interpretation is the fumble as a puzzling figure . The "fummel" looks like a ham with a light topping.
  • The age of the Fummel recipe is also unclear. Some sources speak of a recipe that has been known in Meissen since the 14th century. That would contradict the Kurierreiter legend about the pastry that can be heard again and again in Meissen. However, the manufacture was only founded at the beginning of the 18th century. So the story is amusing, but rather not based on historical facts.
  • The Fummel pastry could have its origin in oriental cuisine, where bread baked like a balloon is known. Turkish culture and way of life, oriental splendor, was valued at the Saxon court in the 18th century. In Saxony, people loved Turkish coffee, fabric samples and clothes “a la turc”, oriental dishes and sweets, smoking tobacco with a hookah, oriental tents, leather goods, perfumes and plants.
  • A much-cited legend about origin and occasion: “It is said that August the Strong had the wafer-thin fumble made. Because between Dresden and Meißen there were regular Saxon couriers who transported the Meißner porcelain and broke it too often because they were very fond of Meißner wine. The elector then ordered the bakers' guild in Meissen to make fragile baked goods. From then on, they had to carry the fumble with them on their way and present it intact on arrival. "

Trivia

  • Every couple who get married in Meißen is given a fiddle: as a symbol of the fragility of love.
  • Habit or story: In particular, people from Dresden who went on their excursion to the Meissen wine region on Gentlemen's Day were encouraged to get hold of a fumble in order to prove with an unbroken fumble from the wife who had stayed at home that the consumption of wine had remained in moderation . On the other hand, the fact that Meißner men gave their wife a fiddle with them may be due to the lower transport costs.

literature

Web links

Commons : Meißner Fummel  - Collection of images

Individual evidence

  1. ↑ a b No fumbling here! No hollow body . n-tv , March 9, 2006
  2. ^ Church choir tour leads to Saxon Switzerland and Dresden - Baroque splendor and Meißner fummel . In: Schwäbische Post , May 20, 2005
  3. ↑ Stephan Orth: Cult pastries from Meißen Fummeln in the old town . In: Spiegel , October 4, 2013
  4. ^ Maria Josepha of Saxony (1731 - 1767), was the daughter of Elector Friedrich August II of Saxony and King August III. of Poland, the son of Augustus the Strong. The famous Marshal Moritz Graf von Sachsen (also known as “Marèchal de France”), a son of August the Strong and Countess Aurora von Königsmarck, negotiated diplomatically through the Marquise de Pompadour to marry his niece Maria Josepha to the French heir to the throne Louis Ferdinand de Bourbon in front. On her journey from Dresden to Paris, the 16-year-old princess was accompanied by Louis Francois Armand du Plessis, Duke of Richelieu, who had previously traveled to Dresden specifically. The wedding with the Dauphin finally took place on February 9, 1747 in Paris.
  5. ↑ This is known from research.
  6. ↑ Violent comments on the fumble theory . In: Sächsische.de (DDV Mediengruppe GmbH & Co. KG), January 26, 2018
  7. ^ A b Eckhard Bahr: Dresden: with Meißen, Radebeul and Saxon Switzerland . Trescher Verlag, Berlin 2010, online in the Google book search, ISBN 978-3-89794-156-4 .
  8. ↑ Sweet and tender delicacies from Dresden and Elbland . In: Dresden Magazin August 2, 2018