Schuxen
Schuxen , also spelled Schuchsen or Schuxn , is an elongated lard pastry that is widespread in Upper Bavaria and was usually made from rye flour and yeast ; it is similar to lard , but not sweet.
Because of the elongated-oval shape, which resembles a shoe sole, the name could be derived from shoe . However, the lack of the diphthong is problematic, as the shoe is called in Bavarian Schua, Schuach (from Middle High German schuoh ). The name for a pastry already appears in Johann Andreas Schmeller's work.
Schuxen served as a side dish in bad times (e.g. with sauerkraut with / without black pudding and liver sausage at the farmers).
In the area around Landshut , Schuxen is eaten from Georgentag, April 24th , to the parish fair on the third Sunday in October. In the foothills of the Alps and in the Chiemgau they are eaten on Epiphany. Schuxen were mentioned in the Scheyrer service regulations as early as 1500 .
The nutritional factor of the Schuxen is relatively high, as they are baked in fat.
Individual evidence
Web links
- Bayerischer Rundfunk: Recipe for Schuxen ( Memento from September 24, 2010 in the Internet Archive )