cream strudel

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Milk cream strudel with vanilla sauce in Vienna
Millirahmstrudel from Munich, Ramersdorf

Cream strudel (in Viennese strudel ) is a classic of Viennese dessert cuisine , which in the time of Austria-Hungary became fashionable.

The first mention of the milk cream strudel and its recipe can be found in Wolf Helmhardt von Hohberg's Georgica Curiosa Aucta from the beginning of the 18th century, which in turn refers to an anonymous handwritten cookbook, which is why Franz Stelzer (1842–1913, often referred to as the "inventor" of the milk cream strudel) ), Innkeeper in Breitenfurt near Vienna , must have resorted to older recipes.

For the filling of the strudel , diced rolls moistened with milk , egg yolks , icing sugar , butter , vanilla , grated lemon peel, sour cream , strained curd cheese and raisins are used. Snow that has been stiffly beaten with granulated sugar is lifted in. The topping consists of milk, sugar and egg. You also need a little butter to coat the form and to keep the dough supple.

“In contrast to the curd cheese strudel , 1/3 of the topping is added immediately, the rest is added gradually during baking, i. H. the milk cream strudel is actually more cooked than baked. "

The dessert is warm, poured with vanilla sauce , so-called 'Kanari milk', and served in cast-iron, now often earthen or glass cookware.

literature

  • The legend of the Breitenfurt milk cream strudel. Kitchen stories from the Vienna Woods. ( Online )
  • Helmut Schinagl : Plush Baroque and milk cream strudel . Austria as it is, Innsbruck 1976.
  • Franz Maier-Bruck : The great Sacher cookbook, Schuler Verlag GesmbH, Herrsching, licensed edition 1975, ISBN 3-88199-388-6 .
  • Wolf Helmhardt von Hohberg: Georgica curiosa. That is "aristocratic country and field life". Report and instruction on all agriculture and housekeeping common in Germany . Selected and introduced by Heinrich Wehmüller. Age d'Homme, Karolinger, Vienna 1995, ISBN 3-85418-022-5 .

References and comments

  1. ^ Entry on Austrian cuisine in the Austria Forum  (in the AEIOU Austria Lexicon );
    Spoken Mülli ~ . One of the Bavarian-Austrian sound forms for milk is Milli . In the older language levels of German it was called milich (2-syllable). The final consonant ch has disappeared according to the law (cf. ich, also, but, still, -lich > i, di, aa, do, no, -li ).
  2. ↑ Wolf Helmhardt von Hohberg: Georgica Curiosa Aucta, That is: Complicated report and clear instruction of the aristocratic country and field life, directed to all land and house management common in Germany [...] Third part [...] Deme to Decision / A proven / mostly from personal experience / and variously practiced manuscripts, well-prepared-very useful cookbook is attached. Everything / with perfect registers belonging to this / also useful coppers well provided . Relocated Michael and Johann Friederich Endters seel. Erben or Martin Endters, Nuremberg 1715.
  3. ^ Felix Czeike : Historical Lexicon Vienna . Volume 5. Verlag Kremayr & Scheriau, Vienna 1997, ISBN 3-218-00547-7 , p. 384.
  4. ↑ Inventor of the milk cream strudel - Franz Stelzer, from: BRENNNESSEL, Das Blatt der Breitenfurter Grünen ( Memento of the original from August 12, 2011 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. (PDF; 1.5 MB) @1@ 2Template: Webachiv / IABot / broadfurt.gruene.at
  5. ↑ a b c Lit. Maier-Bruck p. 494. Ann Tizia Leitich , Das süße Wien , is also quoted on this page : 'Once upon a
    time, the day trippers made a pilgrimage on Sundays, and on weekdays rows of fiacers with their elegant cargo to Breitenfurt and the “ Roten Stadl ”in the Vienna Woods for the“ Millirahmstrudel ”.
  6. ↑ Alfred Kofranek: The new Danubia cookbook . Kremayr & Scheriau, Vienna 1975.

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