Talk:German cuisine/Archive 8
 | This is an archive of past discussions about German cuisine. Do not edit the contents of this page. If you wish to start a new discussion or revive an old one, please do so on the current talk page. |
| Archive 5 | Archive 6 | Archive 7 | Archive 8 | Archive 9 | Archive 10 | → | Archive 15 |
Rote Grütze
I changed the description of the dish from a "jelly" to a "pudding". Even though grütze translates roughly as grits, which might make some think it was a jelly, I've found descriptions of it in a German menu translator and a cookbook which both refer to it as a pudding, and the cooking process seems to reflect that. As for the related dishes, I assumed the same applied. LindeeK 09:31, 12 November 2006 (UTC) Hmm. As far as I know, "pudding refers to a soft stuff containing flours and egg yolk, boiled in hot steam, whereas "rote Grütze" consists of berry juice and utilises starch as a thikening agent...I would think "jelly" is more like it, even if there are whoile berries in it —Preceding unsigned comment added by 84.56.132.233 (talk) 22:46, 13 November 2007 (UTC)
I think jelly is more correct, as pudding in english has a different meaning as in german. — Preceding unsigned comment added by JenWen123 (talk • contribs) 16:47, 20 September 2018 (UTC)