Due to your ongoing commitment to EuropeEats we’ve upgraded your old flair
**Baden-Württembergian ★Chef** to **Baden-Württembergian ★★Chef**.
Keep up your outstanding work: it inspires others as is apparent from the upvotes they provide!
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The grey one looks like fish skin, the one in the foreground like small prawns (?), plus some kind of mush, and of course they’ve r/PutAnEggOnIt 🙂
What was it named on the menu?
I guess you had a Labskaus variant, https://de.wikipedia.org/wiki/Labskaus – the German Wikipedia entry is somewhat more enlightening than the English one.
DeepL translates as follows:
“First mentioned by the English author Ned Ward in 1706, the dish for sailors originated in the era of long-distance sailing and probably originally consisted mainly of salted meat. As salted meat was part of the prescribed ration for every sailor on sailing ships, but the sailors were often unable to eat solid food due to their scurvy-damaged teeth, the portion was chopped or pureed. As beet and cucumbers contain a lot of vitamin C and therefore prevent scurvy, they were considered a suitable ingredient early on – without this connection being explained at first. As the quality of the food suffered with the length of the journey, it was also possible to conceal inferior material by adding them.”
Krabben. Labskaus. Matjes / Hering. Spiegelei.
Basically a “best of” that usually isn’t eaten together, but as seperate dishes.
4 comments
Congratulations on your achievement!
Due to your ongoing commitment to EuropeEats we’ve upgraded your old flair
**Baden-Württembergian ★Chef** to **Baden-Württembergian ★★Chef**.
Keep up your outstanding work: it inspires others as is apparent from the upvotes they provide!
_I am a bot, and this action was performed automatically._
The grey one looks like fish skin, the one in the foreground like small prawns (?), plus some kind of mush, and of course they’ve r/PutAnEggOnIt 🙂
What was it named on the menu?
I guess you had a Labskaus variant, https://de.wikipedia.org/wiki/Labskaus – the German Wikipedia entry is somewhat more enlightening than the English one.
DeepL translates as follows:
“First mentioned by the English author Ned Ward in 1706, the dish for sailors originated in the era of long-distance sailing and probably originally consisted mainly of salted meat. As salted meat was part of the prescribed ration for every sailor on sailing ships, but the sailors were often unable to eat solid food due to their scurvy-damaged teeth, the portion was chopped or pureed. As beet and cucumbers contain a lot of vitamin C and therefore prevent scurvy, they were considered a suitable ingredient early on – without this connection being explained at first. As the quality of the food suffered with the length of the journey, it was also possible to conceal inferior material by adding them.”
Krabben. Labskaus. Matjes / Hering. Spiegelei.
Basically a “best of” that usually isn’t eaten together, but as seperate dishes.