Re: [Cz-L] "treatise on Fluden recipes"

Miriam (Mimi) Taylor <mirtaylo_at_indiana.edu>

I too think that Czernowitzer Kaiserschmarren was better than the one
I ate in Vienna. The recipes are identical, except that the Czernowitz one
contained grated lemon rind and crocus stamen extract. Crocuses were grown
specially to give the "Koilitch" its yellow color. The stamens were picked,
immersed in a little hot water, then removed and the water was mixed into
the dough.
In the case of the Kaiserschmarren, just a few drops of this water were
used.

> happynew year to all! i too have a cookery question. both my grandmother
> and mother used to make what they called "czernowitzer kaiserschmarren" . it
> was certainly similar to what i have had in vienna....at least in
> appearance,but the taste was very lemony and had an almost spicy undertone.
> if anybody has this recipe i would be most grateful, even though it would
> probably totally ruin my attempts at losing weight!!!!!!
> in hope, cornel. p.s. re the cookbook, i seem to remember that
> madelon fleminger was compiling that???
> ----- Original Message -----
> From: "Miriam Taylor" <mirtaylo_at_indiana.edu>
> To: "Czernowitz" <czernowitz-l_at_cornell.edu>
> Sent: Monday, September 25, 2006 6:15 PM
> Subject: [Cz-L] "treatise on Fluden recipes"
>
Received on 2006-09-25 16:47:52