Austrian German


Terms in Austrian German 1-10 of 58



A round, soft cheese made with cow’s milk. It has a smooth, even, golden yellow paste, acid-curdled. It is made with skimmed milk and contains 10% fat (dry). The curds are cooked, In the early stages of its manufacture, the same method is as used as that for making quark. It can weigh from 200 g (7 oz) to 1 kg (2 lbs 2oz).



A cow’s milk cheese with elastic, yellow paste.



A sauce made from grated raw apples and horseradish combined with vinegar, sugar and paprika and a little white wine. This is usually served with Tafelspitz or boiled beef.



Diced apple, fried, broken into pieces, cooked in pancake batter and served sprinkled with sugar.


[Austrian_German] plural Apfelstrudeln

Apple strudel made from phyllo pastry stuffed with diced cooking apples, sultanas, brown sugar and chopped nuts and rolled.



A brioche-like bun, larger then the French equivalents.


[Austrian_German] plural Ausbrüche

An Austrian wine term for a quality level in the Prädikatswein category, somewhere between Beerenauslese and Trockenbeerenauslese in requirements, which makes it a sweet dessert wine typically made from grapes affected by noble rot.



Bakery. Biscuits (US: cookies) or pastries, of which there are many kinds. Baked goods. Pâtisserie.



Pork chops, bacon and sausage cooked in beer with sauerkraut, cumin seeds, grated potatoes and onions.



Boiled beef