Sachertorte – Sacher Cake From Austria

A recipe from “Kulinarisk Pass” (Culinary Passport) published by Tupperware in 1970

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Wiener Gugelhupf – Wiener Cake

A recipe from “Mat fra alle land” (Food from every country) published by J W Cappelen in 1978. The book was first published in 1935.Wienergugelhupf_page

This cake is made both in Alsace and Germany, but the Viennese argue that it is one of their national dishes.

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Wiener Schnitzel – Breaded, Fried Veal From Austria

A recipe from “Berømte Retter” (Famous Dishes) published by Ernst G Mortensen in 1970

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Vienna allege – and not without reason – that the real Wiener Schnitzel is only available in Vienna. Maybe the Vienna air is an essential part of this course . Elsewhere, one very often get served Wiener Schnitzel as a thick piece of tough meat that has very little to do with the original. If you follow this recipe you should , however, get the right result. In it’s  hometown the schnitzel is sometimes placed momentarily in a cloth before it is served. The reason for this is a Vienna proverb, which says that the real Wiener Schnitzel should be so free of grease, that a lady should be able to sit on it wearing her best dress, without getting grease stains on it.

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Linzertorte – Cake From Linz

A recipe from “Kulinarisk Pass” (Culinary Passport) published by Tupperware in the mid seventieslinzertorte_post

Anyone who’s been to Austria knows that their cakes and cookies are worth giving a try. Not exactly diet food, but who cares  – Ted

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