Where does the egg omelette come from?

Pancakes

Pancakes are mostly eaten as a dessert in Vienna. Traditionally, pancakes and omelets were also served as a main dish on fasting days.

The name pancake is derived from the Latin "placenta" (cake). The word came to Vienna via Romanian "placinta", Hungarian "palatsinta" and Slavic "palatsinka". Like the word, the dish itself can be traced back to the Romans, because pancakes were eaten 2000 years ago (possibly as a substitute for bread). In Viennese cookbooks, however, the term "pancake" appeared very late, towards the end of the 19th century.

Pancakes are thin pancakes made from flour, milk (cream), salt, (sugar) and egg (s), baked in fat after swelling in a pan, filled with apricot or lingonberry jam, rolled, sugar-coated and served hot as home-style cooking. Variants: ice cream, nut, chocolate, curd cheese, meat or spinach pancake. There are slight differences in composition between the older egg cakes (known as frittaten) and those known as omelettes. In Viennese colloquial language and also in old cookbooks, pancakes are often called "amalets" or "amulets". "Fan pancakes" are the crepes from French cuisine (small pancakes folded in four). A frittata was prepared with a filling of butter, yolk, egg whites, cream, breadcrumbs and raisins, rolled and baked in a greased casserole with egg milk poured over it. The curd pancake, which is also recommended, has established itself to this day in two versions (baked and souffled).

The Viennese omelette is often a thick pancake made of fine Kaiserschmarrenteig (Schmarren) with snow, which is briefly baked in the pan and baked in the oven, then filled and served hot rolled up. In many cases, the egg mixture is poured directly over ingredients (such as steamed mushrooms, vegetables, fine herbs, ham, etc.). The egg omelette is prepared without flour; In addition, Viennese cuisine offers biscuit and choux pastry omelettes as well as casserole omelettes (omelettes soufflees), which consist of egg whites, yolks, sugar and various flavor ingredients without flour and are baked directly on a platter or a plate in a tube. The word omelette comes from French (old French alumelle) and appears in German cookbooks at the beginning of the 18th century (e.g. as an egg amulet, pancake or omelette stain).

literature

  • Gabi Weiss: How did the vanilla roast get its name? & other Viennese kitchen issues. Vienna: Metroverlag 2016
  • Richard Witzelsberger: The Austrian Pastry Cookbook. Vienna: Kremayr & Scheriau 1979, p. 350 f.
  • Franz Maier-Bruck: The Great Sacher Cookbook. Austrian cuisine. Munich: Schuler 1975, p. 512 ff.
  • Ernst Wasserzieher: Where from? Deriving dictionary of the German language. Bonn: Dümmler 18 1974, p. 321
  • Anna Bauer: The practical Viennese cook and housewife. Vienna: Derflinger and Fischer 1897, p. 352
  • Franz Zelena: General Austrian or the newest Viennese cookbook. Vienna: Mörschner & Jasper ²1832, p. 554