P1100724
Translation Notes

Direct Translation: Pea Soup

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Language and vocabulary notes

“schwitzen” – usually this means to sweat. So I wasn’t really sure what sweating peas meant. Apparently it can also mean to steam up or be in a sweat. I chose “steam” in the end. Anyone else have any other suggestions?

“Zergangen” – “zer-” is one of the most beautiful prefixes of the German language, at least when it comes to the emotions it invokes. The very thought of it gives me shivers and images of violence. “Zer-” usually implies something being destroyed. So when reading “zergangener Butter” the first image that came to mind was that of pulverized butter. Turns out it just means melted….

“Griesflöße” – (Kudos to anyone who can actually pronounce this!)

I still am not exactly sure what this means. When I searched this word on google THERE WAS ONLY ONE RESULT! However, inferring from my research on pea soup, and the fact that “gris” is the Norwegian word for pig, I am guessing it means pig fat. For those better versed in 19th century German, I would love an update!

45.  A Soup made from petit pois

Without washing the peas, let the peas steam in melted butter for a short amount of time. Depending on the size of the soup, you can throw in 1-2 spoons of flour, but make sure that the flour remains white. Then, pour the required amount of broth or boiling water (never cold water) to the mixture and when the peas are cooked, add salt and chopped parsley. You can cook meat or pig fat in the soup or you can add some white bread fried in Butter.

Cooking time: 1 hour


Thought I would add this short note as well! I stumbled upon this site yesterday. Of course, there are tons of other cookbooks but I found tons of versions of Davidis’ Praktische Kochbuch. Needless to say, it’s a neat way of seeing just how popular she was. I’ve added a few of my favorites below:

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1 Comment

  • Reply Nadia April 9, 2016 at 11:43 am

    Nice to see someone take the time to translate from Henriette Davidis’ classic, and one of my favorite German springtime soups. “Griesflöße” is actually “Griesklöße” (the old German “k” does look like a “k”) and it means semolina or farina dumplings, depending on whether you make them from Hartweizengrieß (semolina) or Weichweizengrieß (farina), both is possible and tasty. So this is can actually be a vegeterian soup and the last sentence of the recipe reads: You can cook meat dumplings or semonlina/farina dumplings in the soup or you can add some white bread fried in Butter.

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