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64-499: Sugar was very costly until the 16th century, and early doughnuts were usually stuffed with savory fillings like cheese, meat and mushroom. When imports from Caribbean sugar plantations made sugar more affordable, fruit preserves gained in popularity. In 1485, the first German-language cookbook to be published in printed form Kuechenmeisterei was published in Nuremberg and remained in print at least until 1674 with 20 editions (it

128-516: A gelling agent , meaning when the pectin chains combine, they create a network that results in a gel. The strength and effectiveness of the side chains and the bonds they form depend on the pH of the pectin, the optimal pH is between 2.8 and 3.2. Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots and other citrus fruits, or any combination thereof. Marmalade

192-515: A chemical to adjust the pH; and/or an antifoaming agent . In the European Union , the jam directive (Council Directive 79/693/EEC, 24 July 1979) set minimum standards for the amount of "fruit" in jam, but the definition of fruit was expanded to take account of several unusual kinds of jam made in the EU. For this purpose, "fruit" is considered to include fruits that are not usually treated in

256-478: A culinary sense as fruits, such as tomatoes, cucumbers , and pumpkins; fruits that are not normally made into jams; and vegetables that are sometimes made into jams, such as rhubarb (the edible part of the stalks), carrots, and sweet potatoes . This definition continues to apply in the new directive, Council Directive 2001/113/EC of 20 December 2001 relating to fruit jams, jellies and marmalades and sweetened chestnut purée intended for human consumption. Extra jam

320-417: A distinctive bitter taste which it imparts to the preserve. Fruit preserves are used in many food preparations and recipes; some examples include: In general, jam is produced by taking mashed or chopped fruit or vegetable pulp and boiling it with sugar and water. The proportion of sugar and fruit varies according to the type of fruit and its ripeness, but a rough starting point is equal weights of each. When

384-530: A little ginger to enhance the flavor. The origin of the term is obscure, but it is theorized that it came from the French. The word is also based on the French term confiture via the Dutch confident (meaning candied fruit). A conserve , or whole fruit jam , is a preserve made of fruit stewed in sugar. The making of conserves can be trickier than making a standard jam; it requires cooking or sometimes steeping

448-416: A minimum percentage of water-soluble solids. Jams "shall be the product made by boiling fruit, fruit pulp or canned fruit to a suitable consistency with water and a sweetening ingredient", jellies "shall be the product made by boiling fruit juice or concentrated fruit juice that is free from seeds and pulp with water and a sweetening ingredient until it acquires a gelatinous consistency". In Canada, fruit jam

512-631: A pastry called " Fasnacht "; further south, the Swabians use the equivalent term in their distinctive dialect : Fasnetskiachla . In South Tyrol , Triveneto and other parts of northern Italy, the food is called kraffen or krapfen , while in the southern parts it can be referred as bomba or bombolone . In Slovenia, it is krof ; in Portugal it is "bola de Berlim" (Berlin ball) or malasada (from " mal - assada " = "badly-baked"); in Croatia, it

576-546: A process similar to that used for making jam, with the additional step of filtering out the fruit pulp after the initial cooking. Good jelly is clear and sparkling and has a fresh flavor of the fruit from which it is made. It is tender enough to quiver when moved but holds angles when cut. The characteristic clarity and jellied consistency of a jelly are qualities it shares with the gelatin-based dessert also called jelly in some places. High pectin fruits such as quinces, apples, or redcurrants are used for making jelly. In

640-432: A product made of whole fruit cut into pieces or crushed, then heated with water and sugar until it reaches "jelling" or "setting" point, which is achieved through the action of natural or added pectin . It is then sealed in containers. Jam making became "a great new industry" in 19th century England, at which point English jam makers were jam makers for the world, thriving after the repeal of sugar duties in 1874. Pectin

704-498: A replaceable tightly-fitting lid can be used. Other methods of packaging jam, especially for industrially produced products, include cans and plastic packets, especially used in the food service industry for individual servings. Under the Processed Products Regulations (C.R.C., c. 291), jams, jellies, citrus marmalade, and preserves are defined. Each must contain a minimum percentage of the named fruit and

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768-527: A sieve to give a smooth consistency. After sieving, cook the pulp ... add sugar and cook as rapidly as possible with constant stirring.… The finished product should mound up when dropped from a spoon, but should not cut like jelly. Nor should there be any free liquid. Fruit curd is a dessert topping and spread usually made with lemon, lime , orange, or raspberry . The basic ingredients are beaten egg yolks, sugar, fruit juice and zest which are gently cooked together until thick and then allowed to cool, forming

832-518: A significant portion of the fruit. In the English-speaking world, the two terms are more strictly differentiated and, when this is not the case, the more usual generic term is 'jam'. The singular preserve or conserve is used as a collective noun for high fruit content jam, often for marketing purposes. Additionally, the name of the type of fruit preserves will also vary depending on the regional variant of English being used. Cheong

896-568: A soft, smooth, flavorful spread. Some recipes also include egg whites or butter. In the United States the FDA has Requirements for Specific Standardized Fruit Butters, Jellies, Preserves, and Related Products , "fruit spread" is not defined. The term is sometimes used for a jam or preserve with no added sugar, but there are many foodstuffs described as "fruit spreads" by leading manufacturers that do contain added sugar. Jam refers to

960-407: A vacuum which both helps prevent spoilage and pulls down a tamper-evident "safety button" when used. The high sugar content makes jam keep for exceedingly long times before unsealing the packaging, and for a long time at room temperature after opening, as fruit preserves are typically of low water activity . Glass or plastic jars are often used to store jam that is not all to be used at once, as

1024-527: A variety of Krapfen (derived from Old High German kraffo and furthermore related to Gothic language krappa ), sometimes called Fastnachtskrapfen or Faschingskrapfen to distinguish them from Bauernkrapfen . In Hesse they are referred to as Kräppel or Kreppel . Residents of the Palatinate call them also Kreppel or Fastnachtsküchelchen ("little carnival cakes"), hence the English term for

1088-1322: Is krafne ; while in Bosnia and Herzegovina and Serbia, it is called krofne . In Poland, they are known as pączki , in Ukraine, as " pampushky "; and in the Czech Republic as kobliha . In Hungary, it is called bécsi fánk , meaning Viennese doughnut , as it was transited by Austria to the Hungarian kitchen. The pastry is called Berlinerbol in the Netherlands and Suriname, Berlijnse bol and boule de Berlin in Belgium, hillomunkki or (glazed) berliininmunkki or piispanmunkki in Finland, berlinerbolle in Norway, sufganiyot in Israel, Berlínarbollur in Iceland, šiška in Slovakia, and gogoși in Romania. In Denmark, it

1152-670: Is sugar and sometimes acid , often stored in glass jars and used as a condiment or spread . There are many varieties of fruit preserves globally, distinguished by the method of preparation, type of fruit used, and its place in a meal. Sweet fruit preserves such as jams, jellies, and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from " vegetable fruits " such as tomato, squash or zucchini , are eaten alongside savory foods such as cheese, cold meats, and curries. There are several techniques of making jam, with or without added water. One factor depends on

1216-465: Is a Serbo-Croatian name for profiteroles . In Portugal , Berliners are slightly bigger than their German counterparts. They are known as bolas de Berlim (lit. Berlin ball) or malasada, and the filling is frequently an egg-yolk-based yellow cream called creme pasteleiro (lit. confectioner's cream). The filling is inserted after a half-length cut and is always visible. Regular sugar is used to sprinkle it. They can be found in almost every pastry shop in

1280-486: Is a name for various sweetened foods in the form of syrups, marmalades, and fruit preserves in Korean cuisine. It is used as a tea base, as a honey-or-sugar substitute in cooking, and as a condiment. There are liquid varieties such as maesil-cheong ( plum syrup ), jam -like varieties such as yuja-cheong ( yuja marmalade ), and conserve -like varieties such as mogwa-cheong (preserved quince ). A chutney

1344-419: Is a relish of Indian origin made of fruit, spices and herbs. Although originally intended to be eaten soon after preparation, modern chutneys are often made to be sold, so they require preservatives – often sugar and vinegar – to ensure they have a suitable shelf life. Mango chutney, for example, is mangoes reduced with sugar. Confit , the past participle of the French verb confire , "to preserve",

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1408-436: Is an alternative definition of a conserve: a preserve made from a mixture of fruits or vegetables. Conserves in this sense may also include dried fruit or nuts. Fruit butter , in this context, refers to a process where the whole fruit is forced through a sieve or blended after the heating process. Fruit butter are generally made from larger fruits, such as apples, plums, peaches, or grapes. Cook until softened and run through

1472-608: Is applied both to preservation of meats, and to fruits or vegetables seasoned and cooked with honey or sugar till jam-like. Savory confits, such as those made with garlic or fennel, may call for an oil, such as virgin olive oil, as the preserving agent. Konfyt ( Afrikaans : "jam" or "fruit preserve" ) is a type of jam eaten in Southern Africa. It is made by boiling selected fruit or fruits (such as strawberries, apricots, oranges, lemons, watermelons, berries, peaches, prickly pears, or others) and sugar, and optionally adding

1536-501: Is called Berliner . In Turkey, they are known as Alman Pastası ( German Pie ). All of these are similar preparations. In Argentina, the pastries are called bolas de fraile ( lit.  'friar balls'); the reason for this relates to the anarchist bakers' union Sociedad Cosmopolita de Resistencia y Colocación de Obreros Panaderos . In English-speaking countries, Berliners are a type of doughnut usually filled with jam , jelly , custard , or whipped cream . In South Australia , however,

1600-609: Is categorized into two types: fruit jam and fruit jam with pectin . Both types contain fruit, fruit pulp or canned fruit and are boiled with water and a sweetening ingredient. Both must have 66% water-soluble solids. Fruit jam and fruit jam with pectin may contain a class II preservative , a pH adjusting agent or an antifoaming agent . Both types cannot contain apple or rhubarb fruit. Though both types of jam are very similar, there are some differences in fruit percent, added pectin, and added acidity . Fruit jam must have at least 45% fruit and may contain added pectin to compensate for

1664-467: Is distinguished from jam by the inclusion of citrus peel, and the use of more water, in which respect it resembles a jelly. It is distinguished from a jelly by containing pieces of fruit peel. The benchmark citrus fruit for marmalade production in Britain is the bitter Spanish Seville orange , Citrus aurantium var. aurantium , prized for its high pectin content, which gives a good set. The peel has

1728-721: Is mainly D-galacturonic acid connected by α (1–4) glycosidic linkages. The side chains of pectin may contain small amounts of other sugars such as L-fructose, D-glucose, D-mannose, and D-xylose. In jams, pectin thickens the final product via cross-linking of the large polymer chains. Recipes without added pectin use the natural pectin in the fruit to set. Tart apples , sour blackberries , cranberries , currants, gooseberries , Concord grapes , soft plums , and quinces work well in recipes without added pectin. Other fruits, such as apricots, blueberries, cherries, peaches, pineapple, raspberries, rhubarb, and strawberries are low in pectin. In order to set, or gel, they must be combined with one of

1792-736: Is one of the dialect groups of Upper German , sometimes one of the dialect groups of Alemannic German (in the broad sense) , that belong to the High German dialect continuum. It is mainly spoken in Swabia , which is located in central and southeastern Baden-Württemberg (including its capital Stuttgart and the Swabian Jura region) and the southwest of Bavaria ( Bavarian Swabia ). Furthermore, Swabian German dialects are spoken by Caucasus Germans in Transcaucasia . The dialects of

1856-415: Is subject to somewhat stricter rules that set higher standards for the minimum fruit content (45% instead of 35% as a general rule, but lower for some fruits such as redcurrants and blackcurrants), specifying the use of unconcentrated fruit pulp, and forbidding the mixture of certain fruits and vegetables with others. Extra jelly similarly specifies that the proportion of fruit juice or aqueous extracts in

1920-412: Is the open pan method, which is essentially a larger scale version of the method a home jam maker would use. This gives a traditional flavor, with some caramelization of the sugars. The second commercial process involves the use of a vacuum vessel, where the jam is placed under a vacuum, which has the effect of reducing its boiling temperature to anywhere between 65 and 80 °C depending on the recipe and

1984-715: The Azores went to Hawaii to work in the plantations. These immigrants brought their traditional foods with them, including a fried dough pastry called "malasada." Today, there are numerous bakeries in the Hawaiian islands specializing in malasadas. Mardi Gras ("Fat Tuesday"), the day before Lent, is Malasada Day in Hawaii. Being predominantly Catholic, Portuguese immigrants would need to use up all their butter and sugar prior to Lent. They did so by making large batches of malasadas, which they would subsequently share with friends from all

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2048-502: The Danube Swabian population of Hungary , the former Yugoslavia and Romania are only nominally Swabian and can be traced back not only to Swabian but also to Franconian , Bavarian and Hessian dialects, with locally varying degrees of influence of the initial dialects. Swabian can be difficult to understand for speakers of Standard German due to its pronunciation and partly differing grammar and vocabulary. In 2009,

2112-609: The Kitchener bun is a Berliner cut on the side for the filling of jam and cream. In Israel , a version of the pastry called sufganiyah (Hebrew: סופגנייה) is traditionally consumed during the Jewish holiday of Hanukkah . In Southeast Europe , they are called Krofne , Krafne or Krofi . They are the same size and often filled with jam as well, but unlike its German counterpart, chocolate fillings are also very common there. They are not to be confused with "princes krofne" which

2176-488: The 1800s, based on the legend of a patriotic baker from Berlin who became a regimental baker after he was deemed unfit for combat by the Prussian Army . When the army was in the field, he "baked" the doughnuts the old-fashioned way, by frying them over an open fire. According to the tale, the soldiers called the pastry Berliner after the baker's hometown. The term Bismarcken (for Otto von Bismarck ) came into use by

2240-611: The Berliners themselves and residents of Brandenburg , Western Pomerania , Saxony-Anhalt and Saxony know them as Pfannkuchen , which translates literally and wrongly to "pancakes". A pancake in the rest of Germany is indeed a Pfannkuchen , in Austria and sometimes Southern Germany called Palatschinken . The people of Berlin call their pancakes Eierkuchen , which translates to "egg cakes". In parts of southern and central Germany ( Bavaria ), as well as in much of Austria, they are

2304-408: The United States, jellies made from strawberries or concord grapes are most popular and are used for making peanut butter and jelly sandwiches . Fruit jellies may be used in a meal or dish in a similar way to jam. Some jellies, such as redcurrant , or mint , are classic accompaniments to roasted meats such as turkey, game, and lamb. Pectin is essential to the formation of jelly because it acts as

2368-487: The classical Pfannkuchen made in Berlin the dough is rolled into a ball, deep-fried in lard, whereby the distinctive bright bulge occurs, and then filled with jam. The filling is related to the topping: for plum-butter, powdered sugar; for raspberry, strawberry and cherry jam, sugar; for all other fillings, sugar icing, sometimes flavoured with rum. Today the filling usually is injected with a large syringe or pastry bag after

2432-688: The country. It's a typical beach food, provided by street vendors. Such versions are also found in Latin American countries with German descended populations, such as in Mexico ( berlinesas ), Chile ( Berlín ), Paraguay ( bollo ), Venezuela ( bomba ), Uruguay and Argentina ( bola de fraile or suspiro de monja or berlinesa ), where it is filled not only with custard (called "crema pastelera"), but also with jam (especially red ones), dulce de leche , or manjar blanco . In Brazil , they are known as sonho (dream) and are also widely consumed in

2496-535: The country. Their commercialization began in the 1920s in bakeries in São Paulo , with the use of leftover bread dough. They are presented filled, usually with pastry cream, chocolate, or dulce de leche. In Finland , berliininmunkki (Berlin doughnut) is a commonly consumed pastry, although unlike a traditional Berliner, this variant has pink caramel colored frosting on top as opposed to regular or powdered sugar. In Tromsø , Norway, Berliners are eaten to celebrate

2560-436: The difference in the formation of the past participle of 'sein' (to be) into gwäa and gsei. The Gsei group is nearer to other Alemannic dialects , such as Swiss German . It can be divided into South-East Swabian , West Swabian and Central Swabian . The Danube Swabians from Hungary, Romania, and former Yugoslavia have been speaking several different Swabian dialects, called locally Schwowisch , some being similar to

2624-497: The dough is fried in one piece. Today, Berliners can be purchased throughout the year, though they were traditionally eaten to celebrate on New Year's Eve ( Silvester ) as well as the carnival holidays ( Rosenmontag and Fat Tuesday ). A common German practical joke is to secretly fill some Krapfen with mustard instead of jam, especially on April Fool's Day , and serve them together with regular Krapfen without telling anyone. The jelly-filled Krapfen were called Berliners in

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2688-730: The end of the 19th century. Immigrants from Central Europe settled in the United States in large numbers during the 19th century, and jelly doughnuts are called "bismarcks" in some parts of the Midwestern United States , Boston, and Alberta and Saskatchewan in Canada. The terminology used to refer to this delicacy differs greatly in various areas of modern Germany. While called Berliner Ballen or simply Berliner in Northern and Western Germany , as well as in Switzerland,

2752-417: The end result desired. The lower boiling temperature enables the water to be driven off as it would be when using the traditional open pan method, but with the added benefit of retaining more of the volatile flavor compounds from the fruit, preventing caramelization of the sugars, and of course reducing the overall energy required to make the product. However, once the desired amount of water has been driven off,

2816-460: The finished product must not be less than that laid down for the manufacture of extra jam. The U.S. Food and Drug Administration (FDA) published standards of identity in 21 CFR 150, and treats jam and preserves as synonymous, but distinguishes jelly from jams and preserves. All of these are cooked and pectin-gelled fruit products, but jellies are made from fruit juice, without seeds and pulp, while jams and preserves are gelled fruit that may include

2880-417: The fruit in the hot sugar mixture for just long enough to allow the flavor to be extracted from the fruit, and sugar to penetrate it, but not so long that the fruit breaks down and liquefies. This process can also be achieved by spreading the dry sugar over raw fruit in layers, and leaving for several hours to penetrate into the fruit and soak the water out, then heating the resulting mixture to bring it just to

2944-482: The fruits in sugar overnight and cook this down to a syrup. The term preserves is usually interchangeable with jams even though preserves contain chunks or pieces of the fruit whereas jams in some regions do not. Closely related names include: chutney , confit , conserve , fruit butter , fruit curd , fruit spread , jelly , cheese , leather and marmalade . Some cookbooks define preserves as cooked and gelled whole fruit (or vegetable), which includes

3008-480: The higher pectin fruits or used with commercially produced or homemade pectin. Use of added pectin decreases cooking time. Freezer jam is uncooked (or cooked less than 5 minutes), then stored frozen. It is popular in parts of North America for its very fresh taste. [REDACTED] The category of fruit preserve referred to as a jelly (from the French gelée ) is a clear or translucent fruit spread made by

3072-426: The jam still needs to be heated briefly to 95 to 100 °C (203 to 212 °F) for safety, to kill pathogens that would otherwise proliferate. During commercial filling it is common to use a flame to sterilize the rim and lid of jars to destroy any yeasts and molds which could cause spoilage during storage. Steam is commonly injected immediately before lidding; when the steam condenses after lidding it creates

3136-743: The meaning of Muggeseggele in their Swabian dictionary in the Swabian-based TV series Ein Fall für B.A.R.Z. In many regions, the Swabian dialect is spoken with a unique intonation that is also present when native speakers speak in SHG. Similarly, there is only one alveolar fricative phoneme /s/ , which is shared with most other southern dialects. Most Swabian-speakers are unaware of the difference between /s/ and /z/ and do not attempt to make it when they speak Standard German. The voiced plosives,

3200-496: The mixture reaches a temperature of 104 °C (219 °F), the acid and the pectin in the fruit react with the sugar, and the jam will set on cooling. Most home cooks work by trial and error rather than temperature measurement, bringing the mixture to a "fast rolling boil ", watching to see if the seething mass changes texture , and dropping small samples on a plate to see if they run or set. Commercially produced jams are usually produced using one of two methods. The first

3264-408: The natural pectin content of the ingredients. When making jam with low-pectin fruits like strawberries, high-pectin fruit like orange can be added, or additional pectin in the form of pectin powder, citric acid or citrus peels. Often the fruit will be heated gently in a pan to release its juices (and pectin), sometimes with a little added water, before the sugar is added. Another method is to macerate

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3328-459: The natural acidity of the fruit, a chemical to adjust the pH, and/or an antifoaming agent . Jelly with pectin must be made with a minimum of 62% water-soluble solids and a minimum of 32% juice of the named fruit, and may contain an acid ingredient that compensates for the lack in the natural acidity of the fruit; the additional juice of another fruit; a gelling agent; food color; a Class II preservative (such as benzoates , sorbates , or nitrites );

3392-641: The natural pectin level found in the fruit. Fruit jam with pectin need only contain 27% fruit and is allowed to contain added acidity to compensate for the natural acidity of the fruit. In Canada , the Food and Drug Regulations of the Food and Drugs Act of Canada categorizes jelly into two types: jelly, and jelly with pectin . Jelly may be made from the fruit, the fruit juice, or a fruit juice concentrate, and must contain at least 62% water-soluble solids. Jelly may contain an acid ingredient that makes up for any lack in

3456-931: The original Swabian dialect, but also the Bavarian dialect, mostly with Palatine and Hesse mixed dialects. In this regard, the Banat Swabians speak the Banat Swabian dialect . The Baden-Württemberg Chamber of Commerce launched an advertising campaign with the slogan "Wir können alles. Außer Hochdeutsch." which means "We can [do] everything. Except [speak] Standard German" to boost Swabian pride for their dialect and industrial achievements. However, it failed to impress Northern Germans and neighboring Baden. Dominik Kuhn ( Dodokay ) became famous in Germany with Swabian fandub videos, dubbing among others Barack Obama with German dialect vocals and revised text. In

3520-572: The other ethnic groups in the plantation camps. John F. Kennedy 's words " Ich bin ein Berliner " are standard German for "I am a Berliner", meaning a person from Berlin. Mentioned in Len Deighton 's 1983 novel Berlin Game , an urban legend has it that due to his use of the indefinite article ein , Berliner is translated as "jelly doughnut", and that the population of Berlin

3584-567: The post-alveolar fricative, and the frequent use of diminutives based on " l " suffixes gives the dialect a very "soft" or "mild" feel, often felt to be in sharp contrast to the harder varieties of German spoken in the North. Swabian is categorized as an Alemannic dialect, which in turn is one of the two types of Upper German dialects (the other being Bavarian ). The Swabian dialect is composed of numerous sub-dialects, each of which has its own variations. These sub-dialects can be categorized by

3648-463: The return of the sun at the end of the polar night on January 21. They are called a solbolle (lit. sun bun), and around 60,000 Berliners, roughly one per capita, are consumed in Tromsø on this day. In recent years, bakeries have also made a special type of Berliner called a mørketidsbolle (lit. polar night bun), with a yellow custard filing and a dark chocolate covering (to symbolize darkness covering

3712-583: The seeds and pulp. The United States Department of Agriculture offers grading service based on these standards. [REDACTED]  This article incorporates public domain material from websites or documents of the United States Department of Agriculture . [REDACTED]  This article incorporates public domain material from websites or documents of the U.S. Government Publishing Office . Swabian German Swabian ( German : Schwäbisch [ˈʃvɛːbɪʃ] )

3776-512: The set point. As a result of this minimal cooking, some fruits are not particularly suitable for making into conserves, because they require cooking for longer periods to avoid faults such as tough skins and spoiling. Currants and gooseberries , and a number of plums are among these fruits. Because of this shorter cooking period, not as much pectin will be released from the fruit, and consequently conserves, particularly if home-cooked, will sometimes be slightly softer set than some jams. There

3840-530: The sun). This Berliner is eaten in the build up to and during the polar night period, from the end of the September until the start of Christmas. In Italy they are known as K rapfen and are usually filled with custard. They are more common in northern Italy, probably due to the proximity with Germany. Portuguese style Malasadas are also very popular in Hawaii . In 1878, Portuguese laborers from Madeira and

3904-610: The word Berliner is not used in Berlin to refer to the Berliner Pfannkuchen . These are simply called Pfannkuchen there and therefore no Berliner would mistake Berliner for a doughnut. Throughout the 1980s, the legend was spread even by reputable media like The New York Times , The Guardian , BBC and NBC . Fruit preserves This is an accepted version of this page Fruit preserves are preparations of fruits whose main preserving agent

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3968-544: The word Muggeseggele (a Swabian idiom ), meaning the scrotum of a housefly , was voted in a readers' survey by Stuttgarter Nachrichten , the largest newspaper in Stuttgart , as the most beautiful Swabian word , well ahead of any other term. The expression is used in an ironic way to describe a small unit of measure and is deemed appropriate to use in front of small children (compare Bubenspitzle ). German broadcaster SWR 's children's website, Kindernetz , explained

4032-439: Was amused by the supposed mistake. This is incorrect, insofar as when leaving out ein , the meaning only changes slightly (compare I am Berliner and I am a Berliner ). The normal convention when stating a nationality or, for instance, saying one is from Berlin, would be to leave out the indefinite article ein . However, Kennedy used the indefinite article here correctly to emphasize his relation to Berlin. Additionally,

4096-488: Was later translated into Polish in 1532). It was one of the first cookbooks printed using the Gutenberg press and contains the first known recipe for a jelly doughnut , called Gefüllte Krapfen made with jam-filled yeasted bread dough deep-fried in lard . It's unknown whether this innovation was the author's own or simply a record of an existing practice. The yeast dough contains a good deal of eggs, milk and butter. For

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