Old World German Foods

Germany

Old World Germany was separated into many kingdoms and regions before the country's national unification in 1871. These diverse areas produced different types of recipes from dairy, grains, vegetables and meats that were grown or raised. Old World German foods reflect the authentic recipes that have come from historic German cuisine. Old World German foods use many of the same ingredients that are used worldwide, but in a different combination or with different spices.

Spaetzle, Dumplings, Potatoes and Bread

Noodles are a big part of Old World German food

Spaetzle is a very popular side dish in Old World German foods; it is a type of noodle that consists of flour, egg, water and salt. Germans make dumplings from different ingredients such as potatoes, flour or bread, mixed with eggs, water or milk, formed into a ball and cooked in hot water or on top of a hot soup. Potatoes are popular side dishes as well and are often fried with onions in butter or bacon fat. The main ingredient of breads made from Old World recipes is a whole grain. Popular breads include whole rye, pumpernickel and sunflower bread.

German Meats

Sausages

Sausages rank number one as the most popular of Old World German meats. The frankfurter, named after the city of Frankfurt, Germany, is known in the U.S. as a hot dog. More than 1,500 different varieties of sausage are made in Germany now, but many Old World sausages are known by the names of the city where they originated, such as Munich weisswurst or Thuringian rotwurst. Other well-known German sausages include bratwurst and summer sausage. Beef is common in Old World German cuisine and includes marinated pot roast, known as sauerbraten; braised beef with gravy, known as beef goulash; or a pan-fried cutlet of veal, which is fixed as wiener schnitzel.

Vegetables

Pickles

Pickled vegetables and relishes are popular Old World German foods including sweet or sour gherkins (pickles), red beets and baby corn. Red cabbage, known as rotkraut, is cooked, rather than fermented, like white cabbage and salt, or sauerkraut. White asparagus ranks as one of the most popular of spring vegetables and its harvest season has its own name, "Spargelzeit."

References

• German Foods
• Typical German Foods
• German menu items