Mutsch (biscuits)
Mutsch (also Mutschli or Mütschli ) is the widespread name in Switzerland for a biscuit made from bread dough made from semi-white or white flour.
distribution
Its main area of distribution is west of the Reuss river , in eastern Switzerland the term Pürli is common. In the regions bordering the core area, this round bun , which is baked four times together, is also spoken of as a bread roll or water roll. In the Lucerne area and southern Aargau , use is restricted to the two-part pair form. In the Bern area, on the other hand, the word does not appear at all, since historically this biscuit was not offered there until the middle of the 20th century. The distribution extends from the Reuss to the east through central Switzerland to the Glarnerland and to St. Gallen and the western tip of Graubünden , where it is usually formed in four parts again. Further east - and only there within Switzerland - one speaks of Migga . The name, which was still common in the middle of the 20th century, has since been largely reduced to the term Bürli .
Another use is in a halved, large Weggenbrot, which is distributed by the Legors on Shrovetide .
Web links
- Dialect dictionary , collection of Swiss German dialect words and terms
- The Mutsch or the Bürli . Confectionery and baked goods, Swiss Culinary Heritage Association
literature
- Paul Geiger, Richard Weiss : Atlas der Schweizerischen Volkskunde , 1st part, Basel 1951, page 112 and map I 19
Individual evidence
- ↑ The Mutsch or the Bürli . Confectionery and baked goods, Swiss Culinary Heritage Association .