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what is hirschhornsalz?

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Quasinerd

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Dec 15, 2001, 8:52:55 PM12/15/01
to
I have a recipe for Nurnberger Pfefferkuchen, but it
requires three ingredients I don't know what they are or
what reasonable substitutes might be:

hirschhornsalz

Pfefferkuchengewuerz

oblatten

Any ideas? Thanks.

EHS

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Dec 15, 2001, 9:15:21 PM12/15/01
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Salt, Pepper and ????

Ellen

Damsel in dis Dress

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Dec 15, 2001, 9:31:48 PM12/15/01
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Quasinerd <Quas...@netscape.net> wrote:

>I have a recipe for Nurnberger Pfefferkuchen, but it
>requires three ingredients I don't know what they are or
>what reasonable substitutes might be:

I can't help you out with the mystery ingredients, but I have a
Pfefferkuchen recipe that was given to me by my ex-husband's grandmother,
whose mother brought the recipe here from Germany with her.

* Exported from MasterCook *

Pfefferkuchen

Recipe By :Damsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : Christmas/Yule cookies
rolled

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
3 eggs
1/4 pound ground almonds -- blanched
1/2 teaspoon cloves
1 teaspoon cinnamon
zest of one lemon
1 teaspoon baking soda -- mixed with...
1 tablespoon vinegar
1 pound honey -- (1 1/8 cup)
4 cups flour -- up to 5 cups

Stir sugar and eggs together for 15 minutes. Combine almond with sugar and
egg mixture, and stir for an additional 15 minutes. Add cloves, cinnamon,
and lemon zest. Dissolve baking soda in vinegar and add to batter. Add
honey and flour, alternately. If it gets too thick to handle, add more
honey.

Cover with waxed paper and cloth, and let stand for several days (3-4)
until spongy.

Roll to slightly less than 1/4-inch using light pressure with rolling pin.
Cut into desired shapes and bake on an ungreased cookie sheet at 375F for
12-15 minutes. Watch carefully - they burn easily!

Cool, then frost with powdered sugar and milk icing.

These store very well. We generally put a slice of bread in with them.

Cuisine:
"German"
Source:
"Meta Bogen"

- - - - - - - - - - - - - - - - - - -
--
Damsel's Unofficial Web Home of RFC:
http://home.att.net/~edible-complex/rfc/
Culinary FAQs, RFC Cook-Ins, Birthdays,
Signature Dishes, Chat Channel
DALnet #rec.food.cooking

Quasinerd

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Dec 15, 2001, 9:17:56 PM12/15/01
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I don't think it is just table salt, because the recipe says
you get it in a german apotheke

Damsel in dis Dress

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Dec 15, 2001, 9:36:09 PM12/15/01
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Quasinerd <Quas...@netscape.net> wrote:

>I don't think it is just table salt, because the recipe says
>you get it in a german apotheke

I believe that this has been substituted by vinegar and baking soda in the
recipe that I posted. I remember Gramma saying something about formerly
buying an ingredient at the pharmacy, but that it was not available any
longer in the US.

Damsel

Boron Elgar

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Dec 15, 2001, 9:50:44 PM12/15/01
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On Sun, 16 Dec 2001 02:17:56 GMT, Quasinerd <Quas...@netscape.net>
wrote:

Hirschhornsalz is ammonium bicarbonate or carbonate
of ammonia

Pfefferkuchengewuerz is some kind of cake spice, but I cannot pin it.
I am out of my league now.

Boron


Orrie

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Dec 15, 2001, 10:06:10 PM12/15/01
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My German wife tells me that hirschhornsalz us literally "deer's horn salt"
and she has no idea what it is as a baking ingredient.

"Oblatten" are wafers. The same word is used for wafers offered during
Communion in church.

"Pfefferkuchengewuerz" is simply spices (gewuerz) for pfefferkuchen. I'm not
sure if they are significantly different from gingerbread spices.

Try this website, which has a whole bunch of German baking recipes for
Christmas. http://community-2.webtv.net/euromom/GERMANCHRISTMAS/

To buy ingredients you might www.germandeli.com
This company has a huge assortment of German delicacies and may have baking
ingredients as well.

Orrie


"Quasinerd" <Quas...@netscape.net> wrote in message
news:3C1BFE0F...@netscape.net...

PENMART01

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Dec 15, 2001, 10:16:35 PM12/15/01
to

>> > I have a recipe for Nurnberger Pfefferkuchen, but it
>> > requires three ingredients I don't know what they are or
>> > what reasonable substitutes might be:
>> >
>> > hirschhornsalz

baker's ammonia = ammonium carbonate = carbonate of ammonia = baking ammonia =
bicarbonate of ammonia = ammonium bicarbonate = powdered baking ammonia =
triebsalz = hartshorn = salt of hartshorn = *hirschhornsalz* = hjorthornssalt =
hartzhorn Notes: Originally made from the ground antlers of reindeer,
this is an ancestor of modern baking powder. Northern Europeans still use it
because it makes their springerle and gingerbread cookies very light and crisp.
Unfortunately, it can impart an unpleasant ammonia flavor, so it's best used
in cookies and pastries that are small enough to allow all of the ammonia odor
to dissipate while baking. Look for it in German or Scandinavian markets, drug
stores, baking supply stores, or a mail order catalogue. It comes either as
lumps or powder. If it isn't powdered, crush it into a very fine powder with a
mortar & pestle or a rolling pin. Don't confuse this with ordinary household
ammonia, which is poisonous. Substitutes: baking powder (This is very
similar, but might not yield as light and crisp a product.) OR 1 teaspoon
baker's ammonia = 1 teaspoon baking powder plus 1 teaspoon baking soda.

>> > Pfefferkuchengewuerz

Pepper cake spice

>> > oblatten

Wafers.

>> > Any ideas? Thanks.
>>
>> Salt, Pepper and ????


Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Janet Bostwick

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Dec 15, 2001, 10:48:35 PM12/15/01
to

"Damsel in dis Dress" <dam...@postmark.net.invalid> wrote in message
news:to1o1uoqru2qsapch...@4ax.com...
Thank you, thank you, thank you. These were a favorite of mine as a child;
an aunt made them--by the time that I was old enough to want the recipe, she
was no longer with us. I've thought about them for years and never had any
idea what they were.
Janet


Barb Anne

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Dec 15, 2001, 10:51:23 PM12/15/01
to
>> hirschhornsalz
>> >

I wonder if it's hartshorn? (Baker's ammoinia).

Barb Anne

Io Saturnalia! (my wip)
http://hometown.aol.com/barbtail/Saturnalia1.html

Barb Anne

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Dec 15, 2001, 10:55:57 PM12/15/01
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You can get baker's ammonia from King Arthur Flour (the baker's catalogue).

http://ww3.kingarthurflour.com/cgibin/htmlos/23137.3.024452391820229192

Damsel in dis Dress

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Dec 16, 2001, 12:28:29 AM12/16/01
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"Janet Bostwick" <nos...@cableone.net> wrote:

>"Damsel in dis Dress" <dam...@postmark.net.invalid> wrote...


>>
>> * Exported from MasterCook *
>>
>> Pfefferkuchen
>

>Thank you, thank you, thank you. These were a favorite of mine as a
>child; an aunt made them--by the time that I was old enough to want the
>recipe, she was no longer with us. I've thought about them for years and
>never had any idea what they were.

Janet,

I'm so glad to have had the opportunity to share these wonderful cookies
with you! They're a favorite of mine, too. Gramma gave me the recipe over
the phone, in narrative style, and I somehow pulled it all together into a
recipe. The long-term stirring does seem to make a difference. The batter
gets very creamy and lemony in appearance. If Gramma told me to do it, I
do it! LOL!

Enjoy!
Carol

Janet Bostwick

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Dec 16, 2001, 2:50:47 AM12/16/01
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"Damsel in dis Dress" <dam...@postmark.net.invalid> wrote in message
news:0vbo1uoei1uhjlm87...@4ax.com...

> "Janet Bostwick" <nos...@cableone.net> wrote:
>
> >"Damsel in dis Dress" <dam...@postmark.net.invalid> wrote...
> >>
> >> * Exported from MasterCook *
> >>
> >> Pfefferkuchen
> >
> >Thank you, thank you, thank you. These were a favorite of mine as a
> >child; an aunt made them--by the time that I was old enough to want the
> >recipe, she was no longer with us. I've thought about them for years and
> >never had any idea what they were.
>
> Janet,
>
> I'm so glad to have had the opportunity to share these wonderful cookies
> with you! They're a favorite of mine, too. Gramma gave me the recipe
over
> the phone, in narrative style, and I somehow pulled it all together into a
> recipe. The long-term stirring does seem to make a difference. The
batter
> gets very creamy and lemony in appearance. If Gramma told me to do it, I
> do it! LOL!
>
> Enjoy!
> Carol

All the good family recipes come narrative style. I have written recipes
from my mother that start with "get a 25 cent soup bone," or "buy your fruit
for kuchen late on Saturday when they sell the fruit cheap" (because stores
weren't open on Sundays and the grocer wanted to get rid of something that
might not be saleable on Monday.)
Janet


Thierry Gerbault

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Dec 16, 2001, 3:22:36 AM12/16/01
to
In article <20011215225123...@mb-mf.aol.com>,
barb...@aol.comnospam says...

> >> hirschhornsalz
> >> >
>
> I wonder if it's hartshorn? (Baker's ammoinia).
>
> Barb Anne

Yes.

--
Thierry Gerbault

(remove NOSPAM from address to reply)

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Victor Sack

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Dec 16, 2001, 5:25:50 AM12/16/01
to
Quasinerd <Quas...@netscape.net> wrote:

> I have a recipe for Nurnberger Pfefferkuchen, but it
> requires three ingredients I don't know what they are or
> what reasonable substitutes might be:
>
> hirschhornsalz

Ammonium carbonate

> Pfefferkuchengewuerz

"Gingerbread spice". It is a mix of cinnamon, aniseed and cardamom.

> oblatten

Wafers.

Victor

eusmeel

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Dec 16, 2001, 7:53:26 AM12/16/01
to
On 12/16/01 3:50 AM, in article te2o1u47isml8p7n8...@4ax.com,

Hi there,
Hirschhorns salt you now know, hartshorn!
Oblaten are those things like you get in church, afther ceremony, like candy
paper but firm!

Pfefferkuchengewuerz kan be like: pepper, nudmeg, cinnemon, klove,
allspice!!!! it tasts very much like allspice and cinnemon!!
In the Netherlands they have a spice called speculaas, its almost the same.
The point is the cinnemon and cloves taste!

Bye and enjoy
Eugenie

Arri London

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Dec 16, 2001, 10:57:29 AM12/16/01
to
Quasinerd wrote:
>
> I have a recipe for Nurnberger Pfefferkuchen, but it
> requires three ingredients I don't know what they are or
> what reasonable substitutes might be:
>
> hirschhornsalz

Ammonium bicarbonate... an early form of baking powder. Can
be had in any German grocery.
>
> Pfefferkuchengewuerz

Literally 'pepper cake spices' Premixed spices for use in
making these cakes.

>
> oblatten

Thin rice paper circles or rectanges that the batter/dough
is placed on. Also in any German grocery. They are often
also sold in Polish groceries too, but may be a little
thicker. Ordinary cooking rice paper will do.


> Any ideas? Thanks.

E

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Dec 16, 2001, 11:04:37 AM12/16/01
to
Boron Elgar wrote:

> Hirschhornsalz is ammonium bicarbonate or carbonate
> of ammonia
>

An ingredient that is hard to find in the US... At least in my area.

I tried to find someone who carried this last year because of wanted to
make a specific cookie that requires this... Couldn't find it.

WardNA

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Dec 16, 2001, 11:20:04 AM12/16/01
to
>Pfefferkuchengewuerz is some kind of cake spice, but I cannot pin it.

Or, more likely, combination of spices (cf. "pumpkin pie spice")

Neil

MH

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Dec 16, 2001, 11:49:43 AM12/16/01
to
Janet Bostwick <nos...@cableone.net> wrote in message
news:u1oj2sf...@corp.supernews.com...

>
>
> All the good family recipes come narrative style. I have written recipes
> from my mother that start with "get a 25 cent soup bone," or "buy your
fruit
> for kuchen late on Saturday when they sell the fruit cheap" (because
stores
> weren't open on Sundays and the grocer wanted to get rid of something that
> might not be saleable on Monday.)
> Janet

I am continuing my mother's tradition of writing in her cookbooks. I have
two of my mom's old cookbooks that have little notes by her beside her
favorite recipes. There are also hand-writting recipes on slips of paper
throughout the two books. I do the same with my favorite books. You can tell
that I don't really care for a cookbook if I haven't written in it.
>


Boron Elgar

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Dec 16, 2001, 11:58:31 AM12/16/01
to

King Arthur Flour has it in the catalog as Baker's ammonia.

http://ww3.kingarthurflour.com/cgibin/htmlos/05135.5.345699964410766460

Boron

Barb Anne

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Dec 16, 2001, 12:35:11 PM12/16/01
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"MH" bast...@worldnet.att.net writes:

>You can tell
>that I don't really care for a cookbook if I haven't written in it.

I do the same thing!

Sam Waring

unread,
Dec 20, 2001, 11:49:56 PM12/20/01
to
On Sun, 16 Dec 2001 02:50:44 GMT, Boron Elgar <boron_elgar@"warm"mail.com>
said this about that:

> Hirschhornsalz is ammonium bicarbonate or carbonate of ammonia

And here I thought it was salt that you sprinkled on an art gallery
in Washington, DC! <vbg>

SamIAm

--
Sam Waring <curmudgn@-t-e-x-a-s.-n-e-t>
take out alla them hyphens to answer
ICQ 15346038; AIM TheCurmudgn; Y!M the_curmudgn

“I got these lines in my face from straightenin’ out
the wrinkles in my life.”
—Ramblin’ Jack Elliott

igpo...@gmail.com

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Dec 3, 2015, 10:00:31 AM12/3/15
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Hirschornsalz is Ammonium Bicarbonate _
Pottasche is Potassium Bicarrbonate

tert in seattle

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Dec 3, 2015, 1:40:07 PM12/3/15
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igpo...@gmail.com wrote:
> Hirschornsalz is Ammonium Bicarbonate _
> Pottasche is Potassium Bicarrbonate

danke!

norma...@juno.com

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Dec 22, 2018, 4:29:29 PM12/22/18
to
Hirschhornsalz is "baker's ammonia" but literally ground up deer antlers, used as a leavening agent for a dough such as Lebkuchen which must rest for several days before baking. No modern baking powder would stand up to that delay. You can find it at specialty stores catering to German or Austrian clientele, such as Cardullo's in Cambridge, MA. They would perhaps also have Pfefferkuchengeweurz, which is gingerbread spice and can range from cinnamon, clove, cardamom, ground star anise, powdered ginger, white pepper, etc. Select the ones you like and read old recipes online to see what you might favor, or just buy the mix.
Oblaten are not necessary and can be substituted by alu foil on your baking pan. They were originally communion wafers and in modern times are laid under the cooky before baking, to make it easy to remove the cooky from the pan.

Ophelia

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Dec 22, 2018, 4:31:10 PM12/22/18
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wrote in message
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==

lol

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