Soup dough

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Two chutes in a Frankfurt kitchen for macaroni and soup dough

Suppenteig was the name given to soups from (noodle) dough . This name was used in the (southern) Hessian area from the 19th century when the industrial mass production of pasta began. Soup dough is small instant noodles that are used to enrich soups , for example in the shape of asterisks. (Small-piece) pasta from Italy was then also referred to as "soup dough".

The name soup dough can be explained by the fact that a dough is made from flour, water, salt and possibly eggs and fat for the soup insert - which is supposed to make a broth a complete and filling meal - which is poured into the broth while stirring leaves. Later, ready-made products made from this type of dough and preserved by drying were also called “soup dough”.

Macaroni, on the other hand, are made from a dough made only from durum wheat flour and water and then pressed through a mold: This is how they get their typical appearance. In Germany, pasta was made by rolling out a dough and cutting it into strips.

Because of the different production methods and because macaroni was only known as imported goods from Italy , pasta, soup dough and macaroni were treated as different products at the time.

Individual evidence

  1. ↑ South Hessian Dictionary . tape 5 . NG Elwert, Marburg 1998, ISBN 3-7708-0388-4 , p. 1665 ( lagis-hessen.de ).
  2. ↑ Hektor Rößler: Detailed report on the ... General German industrial exhibition in Mainz (1842) . Darmstadt 1842, p. 309-310 ( books.google.de ).
  3. ^ Advertisement by GC Grandi (Bazar Nro. 32) . In: Munich Political Newspaper . No. 49 , August 26, 1833, p. 403 ( books.google.de [accessed November 22, 2019]).
  4. ^ Advertisement by GC Grandi, Bazar Nro. 32 . In: Karl Friedrich August Müller (Ed.): The Bayer'sche Landbötin . No. 4 , January 10, 1837, p. 38 ( bsb-muenchen.de [accessed on November 22, 2019]).
  5. ↑ South Hessian Dictionary . tape II . NG Elwert, Marburg 1969, ISBN 3-7708-0388-4 , pp. 101 ( lagis-hessen.de ).
  6. ↑ Karl Friedrich von Rumohr: Spirit of the culinary art . Insel, 1822, Chapter 12 "From the Soups" ( projekt-gutenberg.org [accessed November 22, 2019]).
  7. ↑ See e.g. B. Commission of the association "Arbeiterwohl" (Ed.): The domestic happiness . Complete housekeeping lessons and cooking instructions for working women. 11th edition. A. Riffarth, 1882, p. 187 .
  8. ↑ Collection of laws and highest ordinances . which were issued as a result of the farewell for the assembly of estates of the Grand Duchy of Hesse in 1826/27. Darmstadt 1828 ( books.google.de ).
  9. ↑ Leo Grünhut: Examination and assessment of pasta products . In: Journal for analytical chemistry . tape 42 , no. 1 , 1903, ISSN  1618-2650 , p. 64-68 , doi : 10.1007 / BF01353490 .

Remarks

  1. ↑ The bins in the " Frankfurt Kitchen ", which was modern at the time, were intended as storage containers for small-sized bulk goods: macaroni and soup dough (together with other soup ingredients or ingredients such as barley , peas , green spelled , rice , lentils , beans , pearl barley etc.) should be placed on them Wise to be at hand in everyday kitchen work.