knoedelとは 意味・読み方・使い方

名詞

knoedel (plural knoedel or knoedels)

1. Alternative spelling of knödel.
   • 1922 April 20, The Indianapolis Star, volume 19, number 319, Indianapolis, Ind., →ISSN, →OCLC, page 8, column 5:

     PLUM KNOEDEL. Boil two potatoes (medium size), mash, and when cold mix with one yolk.

   • 1923 March 31, “Gerstel’s Hotel Jerome: Special Easter Sunday Dinner, 12.30 to 2.30”, in Atlantic City Gazette-Review, volume 62, number 418, Atlantic City, N.J., →OCLC, page 3, column 6:

     Chicken Knoedel Soup

   • 1926 April 2, “For Your Table!”, in Buffalo Jewish Review, volume XVIII, number 29, Buffalo, N.Y., →OCLC, page 16, columns 2–3:

     POTATO PLUM KNOEDEL (Hungarian) Peel and cook seven or eight large potatoes, place in a bowl, add salt, four whole eggs, one and one-half tablespoons of melted chicken fat and a little more than a cup of matzoth meal. […] Have ready a cup of hot melted chicken fat and sugar and cinnamon. Serve over knoedel to taste.

   • 1931 April 3, Sibyl Soroker, “From Chometzdige to Pesachdige”, in The Buffalo Jewish Review […], volume XXIII, number 29, Buffalo, N.Y., →OCLC, page 20, column 3:

     The menu of an entree, gefillte fish, chicken soup with knoedels, roast chicken with matzoh stuffing, vegetables, salads, cooked fruits, almost cake or strawberry short cake (sponge cake with strawberry sauce) for dessert, with hot tea for the drink, makes a delicious, all-satisfying meal.

   • 1946 October 4, “Hart’s Club 41”, in Oshkosh Daily Northwestern, 79th year, Oshkosh, Wis., →OCLC, page 7, column 5:

     — SUNDAY SPECIAL — ROAST CHICKEN WITH KNOEDELS (Egg Dumplings)

   • 1957 April 12, “Strange, Exotic Dishes from 70 Lands in Israel”, in The Wisconsin Jewish Chronicle […], volume 79, number 7, Milwaukee, Wis., →ISSN, →OCLC, section 2, page 4, column 4:

     POTATO PLUM KNOEDEL / 7 large potatoes / 1 teaspoon salt / 1 cup matzoh meal / 4 eggs / 2 tablespoons melted chicken fat / Peel and cook potatoes until they are tender. […] Place into a kettle with boiling salt water and allow to cook 12 to 15 minutes. Take out the knoedels and strain them. Serve with the meat and gravy poured over them.

   • 2020 January 15, Katie Byard, “BLU Plate dishing up changes”, in Akron Beacon Journal, Akron, Oh.: Gannett Co., →OCLC, page D2, column 4:

     Dinner will include jaeger schnitzel (pork cutlet with mushroom gravy), baked chicken, knoedel (bread dumpling), potatoes and Bavarian kraut, green beans and salad.

   • 2021 September 19, “Cooking this week”, in Sun Journal, volume 176, number 261, New Bern, N.C.: Gannett Co., →OCLC, “Entertainment Today” section, page 12, column 2:

     8 p.m. COOKING Bizarre Foods: Delicious Destinations Heart-healthy dishes; beer drinking; dishes from schnitzel and spatzle to knoedel and cake.