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Bethmännchen (German for "a little Bethmann") is a pastry made from marzipan with almond, powdered sugar, rosewater, flour and egg.It is a traditional cookie usually baked for Christmas Day and is widely available in chocolate shops around Frankfurt.
The first documented strudel recipe was a recipe of a milk-cream strudel (Millirahmstrudel) from 1696 in Vienna, a handwritten recipe at the Viennese City Library.[2] [3]A Viennese legend credits Franz Stelzer (1842–1913), who owned a small inn in Breitenfurt near Vienna, for the invention of the Millirahmstrudel, [4] [5] maintaining that the pastry made him a very famous and rich man.
The invention of the croquembouche is often attributed to Antonin Carême, [4] who includes it in his 1815 cookbook Le Pâtissier royal parisien, but it is mentioned as early as 1806, in André Viard's culinary encyclopedia Le Cuisinier Impérial, and Antoine Beauvilliers' 1815 L'Art du Cuisinier.
The name macaroon is borrowed from French macaron, in turn from the Sicilian maccarone, a variant form of maccherone, the same word as macaroni.The origin of that is unclear; it may be from medieval Greek μακαρία, 'barley broth', or μακαρώνεια, 'funeral chant'.
Rosół (Polish: ⓘ) is a traditional Polish soup based primarily on meat broth.Its most popular variety is the rosół z kury, or clear chicken soup.It is commonly served with capellini pasta (polish makaron nitki).
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