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 Post subject: A new Chalet School Recipe Book
PostPosted: 27 May 2011, 10:58 
I've been talking with fraujackson about putting together a recipe book containing recipes for the foods mentioned within the Chalet School series (bar the original Cookbook itself). The idea is to locate recipes that might well have been used at the time, so their geography and place in time would be as accurate as possible. Frau has suggested putting alongside modern equivalents and possibly some vegetarian adjustments.

The thing is, my collection is so far from complete so I don't have a list of what food is mentioned where. I did ask KB of the Outstanding Knowledge of the Chalet School Books (OKCSB just awarded!) fame if she had any information, and she suggested asking everyone on the board.

So - if you know of a food mentioned, could you list it on this discussion? Just what it is and the book in which it's mentioned would be enough. I can go on from there, looking up dates of publication and so on. I know that things like Pink Fluff and Lemon Biscuits are so undefined that it'd be impossible to find and almost definative recipe, but for things like that I'd put those that I think come close to my own idea of what they might actually be. And, to be honest, Elinor probably didn't have anything specific in mind when she blythely wrote down such things!

If this works I hope I can put together a document that has recipes for meat pies, afpelstrudel, pink fluff ... anything you dream of, really ...


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 Post subject: Re: A new Chalet School Recipe Book
PostPosted: 27 May 2011, 11:13 
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Was reading School at the Chalet last night, and would love to have the recipe for Grandmother Marani's Honey and Nut Cakes. This was mentioned by Herr Marani when he took the girls up to the Alte Post. They could have them for Madges birthday.

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 Post subject: Re: A new Chalet School Recipe Book
PostPosted: 27 May 2011, 11:41 
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How exciting! At home in the UK I have a number of Austrian and Austro-Hungarian Empire cookery books of the period and could probably easily locate some of the recipes. (I can certainly lay my hands on something suitable for the Honey and Nut cakes - the problem will be deciding on which ones she was actually referring to :? ....)

Sadly I am in the Czech Republic the moment but will be in the UK for the next singing workshop between 22nd and 29th June so if we have a list by then I can do some digging in my spare time (though I don't think there will be much of that since not only is there the Summer Harmony workshop but also my daughter in law's 40th birthday party and hopefully my son's new house to admire....)

All my books are in the UK so I can't help with the list I'm afraid....

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 Post subject: Re: A new Chalet School Recipe Book
PostPosted: 27 May 2011, 11:46 
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This is a brilliant idea :) the only thing that would be good that I can think of off hand (but was never actually used in the CS) would be Sarchertorte. I have do have a recipie for it, but it does seem rather complicated, so a simple one would be good :D I know that the orignial would be unobtainable but I am sure it would go down well. Hopefully one day I will actually have a go at making it :)

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 Post subject: Re: A new Chalet School Recipe Book
PostPosted: 27 May 2011, 12:34 
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cestina wrote:
How exciting! At home in the UK I have a number of Austrian and Austro-Hungarian Empire cookery books of the period and could probably easily locate some of the recipes. (I can certainly lay my hands on something suitable for the Honey and Nut cakes - the problem will be deciding on which ones she was actually referring to :? ....)



Ooh goody! I've been wondering how to make them. Any idea what 'fancy bread twists' might be?


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 Post subject: Re: A new Chalet School Recipe Book
PostPosted: 27 May 2011, 12:41 
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I've always thought they were some kind of large Brezel
Brezel

ETA They can be hard or soft More on Brezels

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 Post subject: Re: A new Chalet School Recipe Book
PostPosted: 27 May 2011, 12:44 
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Some of it's basic stuff like black cherry jam and "special" (although we're never told what was special about it!) lemonade. There's also raspberry fluff: IIRC the Cookbook gives a recipe for blackberry fluff.

Roast veal.
Nectar-like coffee :D .
Meat pies with jelly (not very Continental, but never mind).
Onion-flavoured milk (ahem, possibly not).
Lemon biscuits.
Are Leckerli mentioned somewhere, or have I imagined that?
Potato balls.

Sachertorte and Apfelstrudel are the two obvious Austrian things, but I don't think either of them are ever mentioned (too Viennese?), but Apfeltorte is. Or Viennese schnitzel, but again that's very Viennese (er, obviously) - for Tyrol it'd be more chopped meat with vegetables. & dumplings.

I once took a photo of some fancy bread twists and black cherry jam in the breakfast room in an Austrian hotel. I dread to imagine what the other people there must have thought of me :lol: .

Don't they try some of the Swiss cheese things? Raclette's mentioned somewhere.

Totally the wrong time of year, but there are always a very good "Tyrolean kitchen" stall and a very good Swiss food stall at the Christmas market!

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 Post subject: Re: A new Chalet School Recipe Book
PostPosted: 27 May 2011, 12:52 
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I like the brezel images Cestina and the more doughy sugared ones could be 'bread twists,' though would have to be mini versions for the CS. Some of them are far from dainty!


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 Post subject: Re: A new Chalet School Recipe Book
PostPosted: 27 May 2011, 12:53 
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Alison H wrote:
Are Leckerli mentioned somewhere, or have I imagined that?


They go on an Expedition to Berne and have leckerli - can't remember which book. Have never seen a leckerli with a dancing bear on top, but we can try !

Quote:
Sachertorte and Apfelstrudel are the two obvious Austrian things, but I don't think either of them are ever mentioned (too Viennese?), but Apfeltorte is. Or Viennese schnitzel, but again that's very Viennese (er, obviously) - for Tyrol it'd be more chopped meat with vegetables. & dumplings.


Schnitzel's quite easy though - we can put it in.

More...
'little' sausages (and traditional accompaniments !)
meringues

Do they ever eat venison, or was that just a conversational put-down ?


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 Post subject: Re: A new Chalet School Recipe Book
PostPosted: 27 May 2011, 13:04 
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fraujackson wrote:
Quote:
Sachertorte and Apfelstrudel are the two obvious Austrian things, but I don't think either of them are ever mentioned (too Viennese?), but Apfeltorte is. Or Viennese schnitzel, but again that's very Viennese (er, obviously) - for Tyrol it'd be more chopped meat with vegetables. & dumplings.


Schnitzel's quite easy though - we can put it in.


I think "Wiener" Schnitzel was fairly ubiquitous across the whole Austro-Hungarian Empire,and indeed much of the rest of the world, though it might have had different names. It was certainly well known in Bohemia, even before the WW1. It goes here in the Czech Republic by the name of smažený řízek....

I think it should certainly be included though since it is fairly time consuming to make, despite being easy, makes me suspect that they would not have had it very often!

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 Post subject: Re: A new Chalet School Recipe Book
PostPosted: 27 May 2011, 13:42 
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I always understood that it was actually Veal Milanese and the Austrians copied it when their troops went in to put down the Milanese rising during the 1848 Revolutions :lol: . It's very nice whatever it's called, though!

I associate pretzels with Salzburg. For some reason there seem to be more of them in Salzburg than anywhere else :lol: .

The Austrians do seem to be pretty good at influencing other people's cuisine: you can always tell anywhere that was once part of the Habsburg Empire (even Krakow which they only ruled for 70 years) by the excellent quality of its cakes :D .

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 Post subject: Re: A new Chalet School Recipe Book
PostPosted: 27 May 2011, 14:37 
Oh - brilliant. Thank you!!!!! I've started listing who tells me what and where (so if I do ever get anywhere with it people will be acknowledged), yes, Cestina, I'd really appreciate some help locating specific recipes, if you have them.

I'm just making fraujackson's Sand Cake, which is very like a Madeira Cake, so I'm pleased about that becuase I've never been able to make Madeira before - I think it's using cornflour that changes the consistancy. But they never ate Sand Cake apart from mentioning it in the CB, did they?


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 Post subject: Re: A new Chalet School Recipe Book
PostPosted: 27 May 2011, 15:05 
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julieanne1811 wrote:

I'm just making fraujackson's Sand Cake, which is very like a Madeira Cake, so I'm pleased about that becuase I've never been able to make Madeira before - I think it's using cornflour that changes the consistancy. But they never ate Sand Cake apart from mentioning it in the CB, did they?

Well my guess is that even if it isn't mentioned by name it's the basic cake that they would have often been given. Very simple, very standard (and personally I think very boring but that's just my opinion :D ) It's a bit like the Gugelhupf or Babovka that is the sponge cake equivalent that is dished up all over Austria and the Czech Republic on every semi-festive occasion - or simply for Sunday tea. The only thing going for it in my view is the interesting shape! Thanks again Wiki

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 Post subject: Re: A new Chalet School Recipe Book
PostPosted: 27 May 2011, 15:41 
Someone says somewhere something about 'those great hunks of school cake they give you'. Sand Cake has 4 eggs in the basic mixture so I wasn't sure if it would qualify for routine 'school cake'. I would have thought of that as something rather more utilitarian!

But as 'we'll never know', that gives some freedom of interpretation!


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 Post subject: Re: A new Chalet School Recipe Book
PostPosted: 27 May 2011, 15:51 
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Sorry, what on earth is sand cake? It sounds awful, but that's because I can only imagine it made with sand - after all, seed cake is made with seeds!

I love this idea, Julianne, and I'm glad you're doing something with it. I'll have a more thorough look when I have a spare hour or two, but off the top of my head, Apfeltorte is mentioned in School At. Blueberry jam comes up a few times, and is an interestimg idea - I've never come across blueberry jam in real life.

What about edible versions of Joey's sandwiches from Oberland? Some of them are actually quite nice. Ham and sweet red peppers is a good combination, although I'd leave out the curry paste. I don't like marmelade, but cream cheese and jam is a wonderful combination - and very Germanic: my in-laws introduced me to it and they acquired the habit when they lived in Germany.

Thick vegetable soup with small sausages is mentioned in Jo Of, and I had preceisely that meal in a restaurant in Pertisau. It was wonderful.

Then there are simple things like hard goat's cheese and rye bread. The cheese would be beyond most of us, but a recipe for rye bread would be great.

Then there are the "high, bun-like cakes wfilled with whipped cream" that are mentioned in Does it Again and several more of the Swiss books.

I will add more when I think of them...

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 Post subject: Re: A new Chalet School Recipe Book
PostPosted: 27 May 2011, 16:34 
I've just made the Sand Cake and it looks and smells wonderful! I've made 3, but they're for the PWRR Fun Day (cake stall) on Sunday, so I can't try one.

And many many thanks for all your help! You are now in a table on my laptop.


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 Post subject: Re: A new Chalet School Recipe Book
PostPosted: 27 May 2011, 17:09 
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Joey wrote:

Then there are the "high, bun-like cakes wfilled with whipped cream" that are mentioned in Does it Again and several more of the Swiss books.


I suspect these are Windbeutel (Windbags)
Windbeutel images

And a recipe: Windbeutel

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 Post subject: Re: A new Chalet School Recipe Book
PostPosted: 27 May 2011, 17:28 
Ah ... like big profiteroles? Except that the recipe for these uses plain flour rather than breaad flour. I wonder if that makes them softer in texture?


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 Post subject: Re: A new Chalet School Recipe Book
PostPosted: 27 May 2011, 17:33 
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julieanne1811 wrote:
Ah ... like big profiteroles? Except that the recipe for these uses plain flour rather than breaad flour. I wonder if that makes them softer in texture?


I would've thought so. There's something called 'Plunder' or 'Tasche' as well, which is a bit like a huge profiterole with cream/vanilla cream/fruit in the middle; or very large almost 'flaky pastry' type "envelopes" (imagine something the shape of a cornish pasty, but hollow, split along the side), filled with the same options.

Would you like me to go to the library tomorrow and borrow a few books ? :)


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 Post subject: Re: A new Chalet School Recipe Book
PostPosted: 27 May 2011, 17:34 
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cestina wrote:
Joey wrote:

Then there are the "high, bun-like cakes wfilled with whipped cream" that are mentioned in Does it Again and several more of the Swiss books.


I suspect these are Windbeutel (Windbags)
Windbeutel images

And a recipe: Windbeutel


Interesting. Those look like perfectly ordinary cream puffs to me: not what I visualised at all! The recipe describes choux pastry, which is exactly how I'd make cream puffs. Maybe it's the word "bun" that is confusing me. To me, the definition of a "bun" is a sweetened yeast dough. However, I have friends who call an unsweetened bread roll a bun, which I find terribly confusing; and I'm equally confused by people who refer to rock buns and butterfly buns instead of rock cakes and butterfly cakes!

ETA: I make choux pastry with plain flour and would never have thought of using strong flour!

julieanne1811 wrote:
I've just made the Sand Cake and it looks and smells wonderful! I've made 3, but they're for the PWRR Fun Day (cake stall) on Sunday, so I can't try one.


I'm glad it looks and smells good, but what on earth is it? Here are the Google Images for sand cake, which I don't find at all reassuring! http://www.google.co.uk/search?q=sand+c ... 40&bih=807

Surely cake with sand in it would be terribly dry and gritty and taste horrible?

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