knödeln.

/ˈknʊdəl/

Forms: Also knoedel. Plural knödels, ‖ knödeln.

Etymology: German.

In Germany, a type of dumpling. Cf. knaidel n.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > puddings > [noun] > dumplings

dumpling1600

Norfolk dumpling1600

macaroni1616

doughboy1685

pot-ball1688

potato dumpling1765

fungee1789

hop-about1820

knödel1827

johnnycake1831

dough ball1836

Salzburger nockerl1855

pierogi1863

gnocchi1891

cob1898

matzo ball1902

knaidel1903

pizzelle1912

knish1916

mandlen1944

shumai1951

nockerl1954

potsticker1963

1827 M. Wilmot Jrnl. 23 July in More Lett. (1935) 276 [H]oltzknecht Knödel—Woodcutter's dumpling, a sort of rice moistened with butter..fried..in little round balls.

1873 German National Cookery for Eng. Kitchens x. 176 ‘Klösse’ or ‘Knödeln’... The bread used for them must be light, and without crust, either grated, crumbled, or soaked in cold milk or water.

1948 Lady Sysonby Cook Bk. (rev. ed.) 144 Mariller Knoedel... Wrap some peeled fresh apricots each in a square of the paste... Drop the dumplings into..boiling water.

1968 L. Deighton Continental Dossier §45 Baden-Württemberg... ‘Knödel’ (‘dumplings’) are famous.

1971 A. R. Daniel Bakers' Dict. (ed. 2) 108/2 Knödel, Bavarian name for a special kind of small dumpling.

This entry has not yet been fully updated (first published 1976; most recently modified version published online September 2018).

单词	knödel
释义	knödeln. /ˈknʊdəl/ Forms: Also knoedel. Plural knödels, ‖ knödeln. Etymology: German. In Germany, a type of dumpling. Cf. knaidel n. ΘΚΠ the world > food and drink > food > dishes and prepared food > puddings > [noun] > dumplings dumpling1600 Norfolk dumpling1600 macaroni1616 doughboy1685 pot-ball1688 potato dumpling1765 fungee1789 hop-about1820 knödel1827 johnnycake1831 dough ball1836 Salzburger nockerl1855 pierogi1863 gnocchi1891 cob1898 matzo ball1902 knaidel1903 pizzelle1912 knish1916 mandlen1944 shumai1951 nockerl1954 potsticker1963 1827 M. Wilmot Jrnl. 23 July in More Lett. (1935) 276 [H]oltzknecht Knödel—Woodcutter's dumpling, a sort of rice moistened with butter..fried..in little round balls. 1873 German National Cookery for Eng. Kitchens x. 176 ‘Klösse’ or ‘Knödeln’... The bread used for them must be light, and without crust, either grated, crumbled, or soaked in cold milk or water. 1948 Lady Sysonby Cook Bk. (rev. ed.) 144 Mariller Knoedel... Wrap some peeled fresh apricots each in a square of the paste... Drop the dumplings into..boiling water. 1968 L. Deighton Continental Dossier §45 Baden-Württemberg... ‘Knödel’ (‘dumplings’) are famous. 1971 A. R. Daniel Bakers' Dict. (ed. 2) 108/2 Knödel, Bavarian name for a special kind of small dumpling. This entry has not yet been fully updated (first published 1976; most recently modified version published online September 2018). < n.1827
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