
Glossary of Austrian Culinary Terms
Say it like the locals! Some often used terms of the Austrian cuisine. From bloody Blunze to earthy Erdäpfel. And you simply need to know what Palatschinke is…
Aspik -> aspic
Beiried -> rib cut of beef
Beuschel -> veal or lamb lung and heart
Blaukraut -> red cabbage
Blunze -> blood sausage
Broesel -> finely grated, dry breadcrumbs made from leftover rolls or white bread (or from sweet sponge biscuits or cakes for use in desserts) Buchtel -> a bun with sweet filling
Dampfl -> yeast “pre-dough”
Dotter -> yolk
duensten -> to steam
Eiklar -> egg white
Einbrenn -> roux
Erdaepfel -> potatoes
Faschiertes -> ground meat, traditionally an equal mixture of pork and beef (faschieren = to grind using a masticator)
Fisolen -> green beans
Fritatten -> crepe strips
gekocht -> boiled
Germ -> yeast
Geselchtes -> smoked meat
Gespritzter -> wine mixed with soda or mineral water
glattes Mehl -> very fine textured cake flour
griffiges Mehl -> granular flour
Gugelhupf -> a popular coffee cake
Heidelbeeren -> blueberries
Heurige -> early potatoes
Karfiol -> cauliflower
Karotten -> carrots
Kartoffelpueree -> mashed potatoes
Kipfler -> the best potato variety for Austrian potato salad(similar to “ Bamberger Hoernchen”)
Knoedel -> dumplings
Kohl -> savoy cabbage
Kohlsprossen -> Brussels sprouts
Krapfen -> sweet pastry, similar to a filled donut
Kraut -> cabbage (typically red and green varieties)
Kren -> horseradish
Laibchen -> small patties
Lungenbraten -> tenderloin
Marille -> apricot
Marmelade -> preserves
Mehlspeise -> dessert
Melanzani -> eggplant
Nockerln -> small dumplings
Obers -> cream
Palatschinke -> crepe
panieren -> to bread (in flour, eggs and breadcrumbs)
Rexglas -> preserving jar or glass
Rindslungenbraten -> beef tenderloin
Rostbraten -> broiled or pan fried beef sirloin
Rote Ruebe -> red beet
Sauerkraut -> fermented cabbage
Sauerrahm -> sour cream (15 % fat)
Schlagobers -> whipped cream
Schmalz -> lard
Schwammerln -> mushrooms
Schweinsstelze -> crispy roast knuckle of pork
Semmel -> kaiser roll
Staubzucker -> powdered sugar
Stelze -> knuckle (of veal, pork, etc.)
Sulz -> aspic
Topfen -> a curd cheese similar to American farmers’ cheese
Vogerlsalat -> lamb’s lettuce
Zwetschke -> plum