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It could be that your kolache recipe is better than the one my mom left
me. However, to be sure , please send at least one dozen of each flavor
to me before I bother you with a request for the recipe.
P.S. Although we have used strawberry, blackberry and boysenberry in
southern IN, Mom's tastes best!.
To answer the question that Karen posed. The Kuhland is very
likely the "Kuhlaendchen" with its districts as follows:
On the Silesian side: Wigstadl,Koenigsberg,Odrau and Wagstadt.
On the Moravian side: Neutitschein, Freiberg, Fulnek and
My source: "Maehren, Land und Leute" by Bernd Langin.
The term "Kuenische" has no meaning for me except
to indicate a posession of "Kuen" as in "Das Kuenische........."
I am seeking info about the Jan Haus Church, located in New York City. I
have an aunt's christening certificate that says she was christened there
on June 22, 1919. My mother said that both she and her brohter were also
christened there. Unfortunately, I an unable to read the address or the
minister's name. There is a good chance that my grandparents were married
there in 1917. Is this church still open? Has anyone been able to obtain
records from them? Thanks.
I just had to join in on this conversation. I live very near 2 totally
Czech communities, Protivin and Spillville in Iowa. There are a number
of "old" Czech cooks here that make kolaches on a regular basis,
especially at Christmas time. Although I am Norwegian, Swedish and
English by birth, my husband's ancestory(Czech and German) has rubbed
off on me through the years, and I too now make kolaches. They are very
good and we fill them with prune, poppyseed, and apricot filling. Some
of the ladies have started filling them with cherry filling also. I have
the recipe for them from one of these "old" Czech cooks. If anyone would
like it, let me know.
I also have a book written by Cyril M. KLIMESH called "They Came To This
Place. A History Of Spillville, Iowa and It's Czech Settlers". He
details the events leading up to and after the settlement of Spillville.
I have found by reading it, that not all of the people mentioned in it
are indexed in the back, but I am willing to do lookups in it if anyone
thinks their ancestors may have come to Iowa.
Bohemia: TUPY, MZIK, C(Y)ZAR, KRUCEK, NOVOTNY
Germany: BIGALK, KAPLER
England: MANUEL, MINERS, LAVIN, KEW, CASTERTON, OGDEN
I too recall spinach with hard boiled eggs and vinegar. My Dad always
insisted that "taragon" vinegar was the only proper vinegar to use. I
still enjoy this side dish today.
Along the same line ..... food ..... just this morning I enjoyed an old
favorite not readily found here in Southwest Florida - Prune filled
kolaches. My sister brought them down fresh from a bakery in New
Prague, MN. Delicious !!
Viola Seward wrote:
> i can well remember we ate a lot of spinach with boiled egg's on top, then
> vinegar over it. we loved it.
Joe in FL
See Our NEW Home Page: http://users.sunline.net/joepeh/
GENEALOGY RESEARCH: See surname list on our Home Page
I just came accross the following:
Aurthor: Curt Tillman
Title: Lexikon der deutschen Burgen und Schlosser
Stuttgart: Anton Hiersemann, c1958-1961
Gazetteer of castles and manor houses in German-speaking countries
Bibliographie: pages 1390-1412
Vol. 1 A-Marzoll
Vol 2 Maschau-Zyrowa
Vol 3, Nachtrage, Literaturverzeichnis, Landerregister, Besitzerregister
(various background information including transactions recorded in land
registers and list of the names of the families who occupied the properties)
Vol 4 Maps
The call number of the book(s) at LDS Library:
I would suggest that anyone needing to do reasearch on manor houses should get
all four volumes.
After 1648 - the end of the 30 years war -- a lot of Bohemia was devastated
and much of the farmland was abandonned. In order to get the land back in
production and to establish a population that would be friendly to the German
Kaiser, Germans were invited into Bohemia to take over abandonned farms or to
establish new ones. At first a lot of them had "free holder's" status meaning
they were not enserfed to a noble lord and did not have to pay the rents and
provide labor that serfs did. The DID pay taxes, though.
But as time went by, if a noble estate happened to change owners the new owner
would choose to ignore the "free" status of those farmers and forced them into
serfdom. Sometimes a whole village was considered "free" but the people
living there still had certain duties to a nearby noble lord or monastery and
those duties gradually led to loss of free status. One of my ancestral
villages, Beneschau bei Mies, was "free" while still being a part of the lands
administered by the monastery at Kladrau. After the Monastery was
expropriated by Joseph II and it became the property of Prince Windischgraetz,
that "free" status was not always respected.
You may find the original settlers from Bavaria who are your ancestors on the
Tax Rolls of 1654 which are the first Bohemia-wide effort by the Kaiser to
find out the economic status of his lands and to see who was able to pay
In 1848 all farmers were given the opportunity to take title to their land as
regular citizens and were no longer enserfed. But most of them had to pay
"compensation" to the noble lord who used to "own" the land and the mortgages
some farmers took to pay that compensation eventually caused them to lose
their ancestral farms.
There was a German "sprach-insel" (isolated pocket of German speaking
populatiion) in a part of Bohemia called "Kuhland" but I can't tell you
exactly where it is -- not relevant to my own research so I have not checked
it out. It may be the "Kuenishe" land mentioned.
Find where Kuhland was and get the general geograpical coordinates for that
part of Bohemia. Then find your village name in a Gazetteer of Bohemia
(pre-1938) and see how many possibilities there are. Then pick the one with
latitude and longitude that is in "Kuhland" or -- if someone else on the list
thinks "Kuenische" is elsewhere -- the one that would be most likely correct.
Lost skills. My grandfather and great grandfather were decorative glass
blowers. My great grandfather, Anton Kroen, was from Bohemia or Transylvania.
He moved to Beaver Pa. and worked in a glass co. there. I don't know which
one. He died young and we are wondering if it had anything to do with the
lead in the paint. My grandfather, Harry Kroen, was born in Beaver. He died
working in a glass co. in Morgantown WVA. I don't know if companies use
Food: My grandmother was born in Transylvania. She made something like
dumplings in bacon & onions. Fried the bacon, sauted the onions, and mixed it
all with the hard dumplings, not the fluffy kind. There was probably more to
it than that but we don't remember. My sister and I have tried to make it,
but doesn't taste the way we remember. Of course we haven't had it in 45 yrs.
so maybe that is why we don't remember. Ha!
I know it was posted before, and I printed it, but can't find it. I haven't
posted to this board or the Austria one, or the Beaver co. one because I can't
remember how to do it. HELP!! Linda Kroen Kirkpatrick
I would like to know the meaning of kuenishe Freibauern who lived in the
Eisenstein (Zelezna Ruda), Bohemia. Please tell me about property ownership
in the Eisenstein region, which was settled by Bavarian settlers in the mid to
late 1600s. Did these settlers get free land? Who were the land-owners for
this area from the 1600- 1800s? When did everyday citizens begin owning land?
Any ideas on books in German or English that would explain this for me.
-=> Quoting William Chapman of 26 Feb 98 05:56:35 <=-
-=> Quoting Elaine T. Maddox of 26 Feb 98 19:18:47 <=-
W> Has anyone heard of either of these two vegetable recipes
W> (neither of which I can resist)
E> Bill, I hope you noticed the cookbook available from the
E> German-Bohemian Heritage Society. I love it, reminds me of
E> what good eatings we had as children! Guten Appetit!
Wow, what dreams and memories of serious grown-up people. ;-,)
W> How about apple strudel with tissue paper thin crust???
Tried to make these Blaetterteig-Apfelstrudel, like my late
mother did, but never reached the same quality and taste. :-((
And it is a lot of work.
I wonder what childhood-food our descendants will dream of.
McDonald's apple strudels?
Burger King's hamburgers?
Pizza Hut's pizzas?
I don't intend to say they are bad -- but poor dreams!
Od: Ing.GROSSMANN <jurajg(a)inseko.sk>
Komu: GERMAN-BOHEMIAN-L-request(a)rootsweb.com <GERMAN-BOHEMIAN-L-request(a)rootsweb.com>
Kopie: Juraj Grossmann <jurajg(a)inseko.sk>
Datum: 27. február 1998 10:31
Předmět: Maps and telephone numbers
All telephone numbers (persons and firms) of Czech republic are on http://iol.telecom.cz , sorry only in czech language.
Maps of Czech republic (today situation) are on http://www.maps.cz, there also maps of cities -Prag, Brno...sorry only in czech language.
I surfed today on Czech Internet and there are interested sites:
1. http://www.seznam.cz List of Czech Internet (only in czech language)
2. http://www.seznam.cz/vladni_instituce list of Czech governoment institutes
3. http://www.seznam.cz/knihovny list of libraries
I was afraid that I would start something with asking about a recipe. It seems I remember someone getting mad that the group was talking about recipes and unsubscribed. Then again who cares. This stuff is still about our heritage so I guess it's worth while.
I got plenty of questions about the recipe since I had not included it so here it is. I hope some one had heard of it. I hope more of this kind of thing comes up. At least it got some talk on the net. I wonder if anyone has any info about some of the lost skills from the old country?
Everything is in proportion to the size of the pork roast.
Take a pork roast and place in large pot.
Cover with enough water that the entire roast is under water. Add salt, garlic powder and a bay leaf.
Boil at a rolling boil until meat is done. Meat falls apart.
Remove meat and cool stock.
Soak hard rolls in stock. The amount of rolls should be the same amount as the water ½ and ½. So if you have one quart of stock you should have about one quart of rolls.
Run the meat through a grinder. Squeeze out the rolls and add salt and pepper, butter garlic powder and stir together. Add enough stock to medium consistancy (like oatmeal).
Bake in a covered dish at 300 degrees for 1 to 2 hours, uncover last hour so it gets really brown, crusted over.
Serve over small boiled potatoes and layer with brown sauer kraut.
Brown Sour Kraut
2 large cans to sour kraut drain juice and reserve.
Slice up two medium onions very thin.
Pour sour kraut juice into a large sauce pan. Add Kitchen bouquet to desired darkness (medium) add onions, caraway, dill and kraut. Stir to blend. Cook on low for at least two hours but closer to four hours.
Serve layered. First - Boiled potatoes
Second - Meat mixture
Third - Sour kraut
The Left overs;
Heat and spread over caraway rye, season with pepper and eat open faced.
William Chapman wrote:
> Has anyone heard of either of these two vegetable recipes (neither of
> which I can resist)
> creamed spinach topped with chopped up hard-boiled egg
> creamed cut up cabbage with mixed in stewed tomatoes and caraway
> My grandmother, born in Hungary whose parents were Germans from
> used to make that. How about apple strudel with tissue paper
> thin crust???
> Bill Chapman Downey, CA
Bill, I hope you noticed the cookbook available from the German-Bohemian
Heritage Society. I love it, reminds me of what good eatings we had as
children! Guten Appetit!
For FamilyJRS: On your villages, I looked for some possible connections and
found a couple that may provide leads for you: There is a village Ceminy about
10 km NW of Prague. The letter C has a "hachek" over the C so it is pronounced
like a Ch.
There is another village on the SE suburbs of Praha named Hostavice where the
"vice" sounds like "veetsay". Sorry that I could help more.
Many years i search for my GGGgrandparents, at first with good result.
Now,I´m finished, wich give Information and help over my
a) Burda Frantisek, Gingerbread-Master and inhabitant from
away from Town-Tabor / Middle-Bohemia;
+ in Milevsko Nr.231, at 4.11.1831, at the age of 87
so born in Year 1744;
his first married woman Katharina..............?
The marriage was born five Child´s:
Antonin, * 4.6.1774, in Milevsko Nr.86
Katharina, * 26.11.1775, - " -
Venceslaus, * 22.9.1777, in Milevsko Nr.107
Anna Maria, * 16.8.1799, - " -
Joannes, * 23.4.1781, - "
have no date of birth the married couples, or date
origins, background etc.
b) which of you have Information over: Chronicle-Book
Milevsko-Town, dates off 1740 - 1850 Year.
I request so much the composer, publishing house
Many thanks and greetings,