tag:blogger.com,1999:blog-24170237.post1962596149339993799..comments2024-03-06T09:43:09.476+10:00Comments on The Old Foodie: The Pavlova: the story.The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-24170237.post-61386231848365881292007-02-27T07:52:00.000+10:002007-02-27T07:52:00.000+10:00I shouldn't limit it to just Northeastern Wisconsi...I shouldn't limit it to just Northeastern Wisconsin. The area was primarily settled by German immigrants. Schaum torte (foam cake) is a German/Austrian dessert. It's a baked meringue usually served with strawberries and whipped cream. Many of the big recipe sites have recipes.<BR/><BR/>I'm not sure how old the recipe my aunt uses to make them is but I think it's pre-1920's.Paulhttps://www.blogger.com/profile/10510395138003597967noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-62909251368139050362007-02-26T18:20:00.000+10:002007-02-26T18:20:00.000+10:00Hi Paul - great info to add to the story. What doe...Hi Paul - great info to add to the story. What does 'Schaum torte' translate as?The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-13803033017218909532007-02-26T17:12:00.000+10:002007-02-26T17:12:00.000+10:00I had a suspicion about these when you first poste...I had a suspicion about these when you first posted it but after seeing a picture of them on Shuna's site <A HREF="http://eggbeater.typepad.com/shuna/2007/02/weekend_wondrou.html" REL="nofollow">eggbeater</A> I know these are what we call 'Schaum Tortes' in northeastern Wisconsin.Paulhttps://www.blogger.com/profile/10510395138003597967noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-1797459246855129412007-02-07T09:40:00.000+10:002007-02-07T09:40:00.000+10:00Hi Bron - thanks! It is always good to have a new ...Hi Bron - thanks! It is always good to have a new bit of historic fact, even if the "win" goes to the other side! I have posted an update today, which you can see at http://theoldfoodie.blogspot.com/2007/01/pavlova-story.html.The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-43069950032911540452007-02-07T08:56:00.000+10:002007-02-07T08:56:00.000+10:00Great post, however I'm afraid you have missed a c...Great post, however I'm afraid you have missed a crucial piece of evidence to the New Zealand claim, that of a 1932 recipe published in a Rangiora Mother's Union cookery book. It had the correct name, was for one cake, contained the correct ingredients and correct method for cooking the pavlova. <br />You possibly will enjoy reading my post on the "delicate" subject.. <br />http://bronmarshall.com/?p=434Bronhttps://www.blogger.com/profile/07995114554382104340noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-44848496274207975272007-02-06T07:47:00.000+10:002007-02-06T07:47:00.000+10:00Good research there Janet. I follow Michael Symons...Good research there Janet. I follow Michael Symons view which is much he same as you said under the 1935 paragraph.Barbarahttps://www.blogger.com/profile/15074005234609879061noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-11220787849568465032007-02-01T00:39:00.000+10:002007-02-01T00:39:00.000+10:00I've never eaten a pavlova (crisp OR soft), but th...I've never eaten a pavlova (crisp OR soft), but this post absolutely rocks, Janet!Sallyhttps://www.blogger.com/profile/02202463147917151854noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-40182395897914525272007-01-31T07:29:00.000+10:002007-01-31T07:29:00.000+10:00I completely agree Sam, a pavlova by any other nam...I completely agree Sam, a pavlova by any other name is still a great idea!The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-21602811489309175982007-01-31T06:20:00.000+10:002007-01-31T06:20:00.000+10:00great read and research. Pavlova was a family favo...great read and research. Pavlova was a family favourite in our British houselhold, our meringue definitely being crispy on the outside and soft, gooey and marshmallowy within. <br /><br />I personally favoured a raspberry/banaa topping on whipped or double cream.<br /><br />My mum liked to use slices of kiwi [or rather chinese gooseberry].<br /><br />My friend down the street - her mum always used nestle's tinned cream and halved grapes.<br /><br />I for one, am just glad it <i>was</i> invented. That's the most important thing :)Samhttps://www.blogger.com/profile/07081680210434938456noreply@blogger.com