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The following conventions are used: Cognates are in general given in the oldest well-documented language of each family, although forms in modern languages are given for families in which the older stages of the languages are poorly documented or do not differ significantly from the modern languages.
Noodle (from German Nudel)—a type of food; a string of pasta. Pfeffernüsse —peppernuts. Pilsener (also Pils or Pilsner)—a pale lager beer named after Pilsen, the German name of Plzeň , a city in Western Bohemia ; contains higher amounts of hops than usual Lager (or Export ) beer, and therefore is a tad more bitter.
The meanings of these words do not always correspond to Germanic cognates, and occasionally the specific meaning in the list is unique to English. Those Germanic words listed below with a Frankish source mostly came into English through Anglo-Norman, and so despite ultimately deriving from Proto-Germanic, came to English through a Romance ...
The importance of bread in German cuisine is also illustrated by words such as Abendbrot (meaning supper, literally evening bread) and Brotzeit (snack, literally bread time). In fact, one of the major complaints of the German expatriates in many parts of the world is their inability to find acceptable local breads. [67] [failed verification]
An English word meaning "fat", attested since the early 17th century. This word also exists in German with the same meaning, but it normally refers to pork fat with or without some meat in it. Steckrübeneintopf: Main course A hearty stew made from rutabagas, carrots, and potatoes. Welf pudding: Dessert
Eisbein is usually sold already cured and sometimes smoked, and then used in simple hearty dishes.Numerous regional variations exist, for example in Berlin it is served with pease pudding. [1]
There are a variety of cakes prepared in Swabian homes, since the German tradition of Sunday afternoon Kaffee und Kuchen is widely practiced by Swabians. Also very popular is the Swabian Träubleskuchen, a cake with a shortcrust pastry base and a filling of redcurrant and beaten egg whites.
A Bembel and a traditional ribbed Apfelwein glass. Hessian cuisine is based on centuries-old recipes, and forms a major part of the Hesse identity. Reflecting Hesse's central location within Germany, Hessian cuisine fuses north German and south German cuisine, [1] with heavy influence from Bavarian cuisine and Rhenish Hesse.