Powidl: Difference between revisions
no need to notice |
Corrected spelling of the subject. As the citation had wrong translation of the word. Corrected citation. Corrected method of making as cited in citation. Tag: Reverted |
||
| Line 2: | Line 2: | ||
{{no footnotes|date=June 2015}} |
{{no footnotes|date=June 2015}} |
||
{{Infobox food |
{{Infobox food |
||
| name = |
| name = Povidla (Powidła) |
||
| image = File:Mazowieckie powidla sliwkowe (cropped).jpg |
| image = File:Mazowieckie powidla sliwkowe (cropped).jpg |
||
| image_size = 250px |
| image_size = 250px |
||
| Line 19: | Line 19: | ||
}} |
}} |
||
''' |
'''Povidla''' (also '''powidła''', '''porvidl''', '''powidl''', or '''powidel''') is a [[plum butter]], a type of [[fruit spread]] prepared from the [[prune plum]], that is popular in Central Europe. Unlike [[jam]] or [[marmalade]], and unlike the [[German language|German]] ''[[Pflaumenmus]]'' (plum puree), povidla is prepared without additional [[Sugar substitute|sweeteners]] or [[gelling agent]]s. The term ''povidla'' is plural only, coming from the Bohemia and Poland. |
||
Povidla is cooked for several hours, in order to achieve the necessary sweetness and consistency. The plums used should be harvested as late as possible, ideally after the first frosts, in order to ensure they contain enough [[sugar]]. |
|||
In [[Austria]], [[Moravia]] and [[Bohemia]], |
In [[Austria]], [[Moravia]] and [[Bohemia]], povidla is the basis for [[Buchteln]], povidla cake and [[Germknödel]], but it is also used as a sandwich spread. Povidla will keep for a long time, especially if kept in traditional crockery. |
||
Traditionally, large amounts of |
Traditionally, large amounts of povidla to be used as a winter store and natural sweetener were prepared in late autumn during a communal event. Since constantly stirring the pot was exhausting work, people took turns, and did easier work in between turns. |
||
Traditionally the plums were |
Traditionally the plums were stripped of seed, put in a copper kettle and then while stirring cooked until all water has evaporated and mass thickened. <ref>{{Cite book |last1=Pisch |first1=Ondřej |url=https://archive.org/details/zahradni_hospodarstvi/page/n27/mode/2up |title=Zahradní hospodářství |date=1902 |publisher=A. Píša |pages=24 |language=cs}}</ref> One recipe for "dark red plum jam" (povidl) begins with placing the plums in a [[fermentation crock]] along with sugar and cider vinegar, and letting the mixture sit for a day before cooking.<ref>{{Cite book |last=Farmers and Gardeners of Centre Terre Vivante |title=Preserving food without freezing or canning: traditional techniques using salt, oil, sugar, alcohol, vinegar, drying, cold storage, and lactic fermentation |date=2007 |publisher=Chelsea Green Pub |others=Foreword by [[Deborah Madison]] |isbn=978-1-933392-59-2 |edition=New |location=White River Junction, Vermont |pages=140 |language=en |oclc=122280218}}</ref> Another recipe for "traditional Austrian plum butter" recommends roasting the plums in an oven and then transforming that [[compote]]-like dish into jam.<ref>{{Cite book |last=Thample |first=Rachel De |url=https://books.google.com/books?id=LFuaDwAAQBAJ&dq=Powidl+Plums&pg=PT158 |title=Gifts from the Modern Larder: Homemade Presents to Make and Give |date=2019-10-03 |publisher=Octopus |isbn=978-0-85783-830-8 |language=en}}</ref> |
||
[[File:Povidla 6168-1.jpg|thumb|right|Cooking down the fruit for povidla made in Czechia]] |
[[File:Povidla 6168-1.jpg|thumb|right|Cooking down the fruit for povidla made in Czechia]] |
||
Povidla is a key ingredient of the popular Austrian street food ''pofesen'', which is a jam-filled form of French toast.<ref>{{Cite book |last1=Kraig |first1=Bruce |url=https://books.google.com/books?id=9XCjAQAAQBAJ&dq=Powidl+Plums&pg=PA30 |title=Street Food around the World: An Encyclopedia of Food and Culture |last2=Sen |first2=Colleen Taylor |publisher=ABC-CLIO |year=2013 |isbn=978-1-59884-955-4 |pages=30 |language=en}}</ref> |
|||
| Line 36: | Line 36: | ||
Unlike with modern fruit spreads, the original method of long-boiling kills almost all germs while the water removal provides for high sugars content (above 70%), acting as a natural preservative. |
Unlike with modern fruit spreads, the original method of long-boiling kills almost all germs while the water removal provides for high sugars content (above 70%), acting as a natural preservative. |
||
In this the traditional method of production allows for a long shelf life even in unsealed containers. This property made '' |
In this the traditional method of production allows for a long shelf life even in unsealed containers. This property made ''povidla'' unique among other pre-industrial fruit products available in the area. |
||
The choice of prune plums, as compared to other sugar-rich fruit grown in the area, including other plum varieties, is their riping as one of the last fruits in the season, after the main harvest. The prune trees are less sensitive to cold, making them popular in harsher climate areas. '' |
The choice of prune plums, as compared to other sugar-rich fruit grown in the area, including other plum varieties, is their riping as one of the last fruits in the season, after the main harvest. The prune trees are less sensitive to cold, making them popular in harsher climate areas. ''Povidla'' and ''[[Slivovitz]]'', being both products of the fruit with long and very long storage, allowed yearly prunes harvest fluctuations to be compensated readily. |
||
The prune plums are naturally suitable for processing, compared to other late-season fruit. When ripe, the prune core separates from the shell easily, unlike with other plum varieties, and the fruit skin has little structural strength, dissolving while cooked. |
The prune plums are naturally suitable for processing, compared to other late-season fruit. When ripe, the prune core separates from the shell easily, unlike with other plum varieties, and the fruit skin has little structural strength, dissolving while cooked. |
||
| Line 45: | Line 45: | ||
=== Historic role in cooking === |
=== Historic role in cooking === |
||
The high-sugar content, combined with good availability and storability, made '' |
The high-sugar content, combined with good availability and storability, made ''Povidla'' into the general sweetener in many traditional recipes. |
||
Before processed sugar became affordable with industrial production, '' |
Before processed sugar became affordable with industrial production, ''Povidla'' was one of the main sweeteners in many local cuisines, alongside Honey. |
||
== Current availability == |
== Current availability == |
||
Most commercial products sold as '' |
Most commercial products sold as ''Povidla'' are made from dried fruit and fruit puree, using ingredients from not fully ripe fruits, then sweetened by processed sugar. |
||
The original production recipe '' |
The original production recipe ''Povidla'' is still made under various markings like "organic", "traditional" etc. While a good indication is that traditional ''Povidla'' must not include any other ingredient but fruits, that itself is not a guarantee that the traditional long-cooking process was used. Cheaper method of mixing dried fruit with fruit spread and then cooking only shortly is commonly used in production. |
||
The traditional method '' |
The traditional method ''Povidla'' have a distinct bittery and soury taste from the over-cooking that causes a different composition of the product as compared to the short-cooked versions. |
||
== See also == |
== See also == |
||
Revision as of 23:02, 18 January 2025
 | This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (June 2015) |
.jpg?lang=en) Powidła from Poland | |
| Type | Spread |
|---|---|
| Place of origin | Bohemia |
| Main ingredients | Prune plums |
Povidla (also powidła, porvidl, powidl, or powidel) is a plum butter, a type of fruit spread prepared from the prune plum, that is popular in Central Europe. Unlike jam or marmalade, and unlike the German Pflaumenmus (plum puree), povidla is prepared without additional sweeteners or gelling agents. The term povidla is plural only, coming from the Bohemia and Poland.
Povidla is cooked for several hours, in order to achieve the necessary sweetness and consistency. The plums used should be harvested as late as possible, ideally after the first frosts, in order to ensure they contain enough sugar.
In Austria, Moravia and Bohemia, povidla is the basis for Buchteln, povidla cake and Germknödel, but it is also used as a sandwich spread. Povidla will keep for a long time, especially if kept in traditional crockery.
Traditionally, large amounts of povidla to be used as a winter store and natural sweetener were prepared in late autumn during a communal event. Since constantly stirring the pot was exhausting work, people took turns, and did easier work in between turns.
Traditionally the plums were stripped of seed, put in a copper kettle and then while stirring cooked until all water has evaporated and mass thickened. [1] One recipe for "dark red plum jam" (povidl) begins with placing the plums in a fermentation crock along with sugar and cider vinegar, and letting the mixture sit for a day before cooking.[2] Another recipe for "traditional Austrian plum butter" recommends roasting the plums in an oven and then transforming that compote-like dish into jam.[3]
Povidla is a key ingredient of the popular Austrian street food pofesen, which is a jam-filled form of French toast.[4]
Historical context
Unlike with modern fruit spreads, the original method of long-boiling kills almost all germs while the water removal provides for high sugars content (above 70%), acting as a natural preservative.
In this the traditional method of production allows for a long shelf life even in unsealed containers. This property made povidla unique among other pre-industrial fruit products available in the area.
The choice of prune plums, as compared to other sugar-rich fruit grown in the area, including other plum varieties, is their riping as one of the last fruits in the season, after the main harvest. The prune trees are less sensitive to cold, making them popular in harsher climate areas. Povidla and Slivovitz, being both products of the fruit with long and very long storage, allowed yearly prunes harvest fluctuations to be compensated readily.
The prune plums are naturally suitable for processing, compared to other late-season fruit. When ripe, the prune core separates from the shell easily, unlike with other plum varieties, and the fruit skin has little structural strength, dissolving while cooked.
The sturdier Apple or Pear fruit require mechanical core separation and either the removal or pre-processing of the tough skins before cooking. While such processing can be economical with modern machinery, it was a major challenge in the pre-industrial era or in a household setting.
Historic role in cooking
The high-sugar content, combined with good availability and storability, made Povidla into the general sweetener in many traditional recipes.
Before processed sugar became affordable with industrial production, Povidla was one of the main sweeteners in many local cuisines, alongside Honey.
Current availability
Most commercial products sold as Povidla are made from dried fruit and fruit puree, using ingredients from not fully ripe fruits, then sweetened by processed sugar.
The original production recipe Povidla is still made under various markings like "organic", "traditional" etc. While a good indication is that traditional Povidla must not include any other ingredient but fruits, that itself is not a guarantee that the traditional long-cooking process was used. Cheaper method of mixing dried fruit with fruit spread and then cooking only shortly is commonly used in production.
The traditional method Povidla have a distinct bittery and soury taste from the over-cooking that causes a different composition of the product as compared to the short-cooked versions.
See also
References
- ^ Pisch, Ondřej (1902). Zahradní hospodářství (in Czech). A. Píša. p. 24.
- ^ Farmers and Gardeners of Centre Terre Vivante (2007). Preserving food without freezing or canning: traditional techniques using salt, oil, sugar, alcohol, vinegar, drying, cold storage, and lactic fermentation. Foreword by Deborah Madison (New ed.). White River Junction, Vermont: Chelsea Green Pub. p. 140. ISBN 978-1-933392-59-2. OCLC 122280218.
- ^ Thample, Rachel De (2019-10-03). Gifts from the Modern Larder: Homemade Presents to Make and Give. Octopus. ISBN 978-0-85783-830-8.
- ^ Kraig, Bruce; Sen, Colleen Taylor (2013). Street Food around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 30. ISBN 978-1-59884-955-4.