- 5 Franconian recipes, that already almost forgotten are advised
- Schneidersläppla
- Hofer Schnitz
- anise pretzels
- grog
- potato cheese
- Franconian recipes: Here you can find more about recook
Do you remember these recipes from before? We introduce you to Franconian delicacies that have become rare and show what is special about them.
Poor man’s food: Schneidersläppla
A typical poor man’s mealwhich has now almost fallen into oblivion Schneidersläppla. The recipe comes from the Franconian Forest and is a simple potato dishin which leftover jacket potatoes are processed.
The name of the dish alludes to a professional group that used to depend on cheap food. Inexpensive and very tasty: As a rule, the Pancake-like slices with cinnamon, sugar and some butter served.
Older generations may remember that the Schneidersläppla is also a popular place kids food were. Sweet and quickly made, the thickly sugared slices may also delight your family.
Franconian stew: Hofer Schnitz
Hofer Schnitz is not just any vegetable stew, but a special Upper Franconian recipe from the city of Hof. Traditionally it is eaten together with “Hofer Backela”.that are similar too Franconian excavators are.
The name comes from the cut, regional vegetables that go into the stew. Depending on the current season, the recipe changes, as it is for the Hofer Schnitzel only seasonal vegetables is used. Anything that has just been harvested and can be cut into small pieces is allowed. So don’t panic if you don’t have all the ingredients at hand.
who one meat filling wishes, uses mutton according to a traditional recipe. But chicken or beef also go well with it.
Anise pretzels: Hardly to be found in bakeries anymore
Anyone who enters a bakery in Franconia today will find Pretzels in all kinds of shapes and flavors pretzels: pretzels, salted pretzels, pretzels with cheese or even pepper paste. But a real Franconian classic, which unfortunately can hardly be found in any bakery anymore, are anise pretzels.
In Franconia, the pretzels traditionally baked between St. Andrew’s Day on November 30th and Ash Wednesday. In contrast to pretzels, the version with aniseed is slightly smaller and baked lighter. The taste may be unusual at first, but then tastes pleasantly spicy and slightly sweet.
If you have never tried the delicious pretzels or miss their taste, find the recipe here. We love the aniseed pretzel and wish it would find its way back into the counters of Franconian bakeries. Until then, though, we’ll just bake them at home.
Against the first signs of a cold: Grog
Who doesn’t know it, especially when you have a cold: your throat is scratchy and grandma recommends one first grog. Because for many of the older generation, the mixture of alcohol and sugar is a helpful home remedy.
Whether the two ingredients are really a good solution for illness is debatable. But for that mental wellbeing a grog is certainly not bad.
A song was even written for the popular cold drink: rum must sugar is allowed water not too much, ein grog, it has to have percentages, otherwise it’s not much use to you.
Cooking sparingly: Franconian potato cheese
potato cheese, or also known as potato cheese, is a typical Franconian dish from the past. Since you sometimes had to cook very sparingly in everyday life and many potatoes were usually harvested in Franconia, you have this hearty cheesy recipe invented.
Potato cheese goes perfectly with a slice of a Franconian snack homemade bread, with onions, radishes or cucumbers garnished. You drink beer or self-pressed cider.
You can find more classic recipes from the past at Franconian recipes. We wish you a lot of fun trying it out!
