by Max Barry

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Governor: The District of Arachosa

WA Delegate: None.

Founder: The District of Arachosa

Last WA Update:

Maps Board Activity History Admin Rank

Most Nations: 2,745th
World Factbook Entry

Kandahar
Second largest city in Afghanistan
Formerly called Alexandria Arachosia,
Named after Alexander the Great

Population: 557,118 (2015)
Located in the south part of Afghanistan

a 0000 region
Founded: 2017 Jan 31
Featured: 2018 Aug 21

Embassy Offers Accepted

Embassies: Pacific Union, Richard, Commonwealth States, Brazzaville, Atlantic New Lands, Ecuador, The Assembly of Gentlemen, Plague, Rhea, Toronto, Kanada, Connaught, World, Nebraska, Central African Republic, London, and 548 others.Mackenzie, Prince Edward Island, East Timor, Senegal, Samoa, Mongolia, Malawi, Missouri, Benin, Rhode Island, Kigali, desert, Laos, Pennsylvania, South Australia, Palau, Iowa, Massachusetts, Togo, Mexico City, Vermont Republic, Sydney, Quito, New Brunswick, United Kingdom Of Great Britain, Kiribati, Botswana, Cotonou, Barbados, Great Britain and Northern Ireland, Tasmania, Mauritius, 0000, Gypsy Lands, Parkland, Brisbane, United Arab Emirates, Dominican Republic, Australian Capital Territory, Virginia, Liechtenstein, Sao Paulo, Okanagan, Sao Tome e Principe, Empire of Brazil, Iranian Islamic Republic, New Hampshire, Colorado, Kuwait, Newfoundland and Labrador, Mississippi, Manchester, Cameroon, El Salvador, Queensland, Costa Rica, Cote dIvoire, Montserrat, Wyoming, Seattle, Madagascar, Rio de Janeiro, British Columbia, Solomon Islands, Cape Verde, Dominica, Ceylon, Queen Elizabeth Islands, New Mexico, Nunavut, Illinois, Crematorium, the Bahamas, The Six Counties of Ulster, Somalia, Republic of Myanmar, Brunei Darussalam, Zimbabwe, Saint Lucia, Capital Heights, Uzbekistan, Burundi, Greater London, Timor Leste, Federal Republic of Russia, Idaho, Ethiopia, Detroit, Columbia, Malaysia, Guinea, Honduras, Jamaica, South China Sea, Knights of the Round Table, Edinburgh, South Carolina, Hollow Point, Two Letter, Bonn, Northwest Territories, Ghana, Guatemala, Sierra Leone, Washington, North Dakota, The Central Pacific, Birmingham, United States of America, Djibouti, Gabon, Belize, Montreal, Nauru, Delaware, Federated States of Micronesia, Stornoway, Northern Mariana Islands, Luxembourg, South Dakota, Qatar, Marshall Islands, Saint Kitts and Nevis, Uganda, Morocco, Tanzania, Australia Commonwealth, Rwanda, Pitcairn Island, The Great Universe, Algeria, Democratic Republic of the Congo, Sudan, Utah, Georgia, United Assembly, Tuvalu, Northern Territory, Indianapolis, Minnesota, Azerbaycan Respublikasi, Vanuatu, Galapagos, Guinea Bissau, The Gambia, San Marino, Washington DC, Kansas, The Philippines, Ancient Lands, Sakartvelo, Wales, Saskatchewan, Purgatory, Saint Vincent and the Grenadines, Imperial Prussia, Edmonton, Kingdom Of England And Wales, Victoria, Arizona, Nevada, Republic of Congo, Michigan, Monaco, Western Australia, Turkiye, Yukon, Crimea, Maldives, Antigua and Barbuda, North Carolina, Kentucky, Ottawa, Fiji, Lesotho, Mozambique, Leinster, Republica del Paraguay, Tonga, Maryland, Norsewood, Republic of Russia, Swaziland, Nova Scotia, Orient, Namibia, Kenya, Copenhagen, Seychelles, Vietnam, Trinidad and Tobago, Comoros, Calgary, Palmyra Tudmur, Beijing, Arconian Empire, Fredonia, Bus Stop, Democratic Republic of Ecuador, Chan Nations, Salt Lake, The Republic of California, Russian Federation, Angola, Heavenly Palace, Northern Africa, Kitai, Queens, Lusaka, Belfast, Union of South Africa, Zambia, Western Sahara, New Caledonia, Algiers, Republic of China, New Delhi, 404 Not Found, Dhaka, Abuja, Jakarta, Islamabad, Brasilia, Manila, Addis Ababa, Mockba, Society of Commissioned Gentlemen, Kinshasa, Bangkok, Cape Town, Bloemfontein, Caracas, Dodoma, The Southern Pacific, Hsiao Han, Naypyidaw, Federation of Bosnia and Herzegovina, Kyiv, Bogota, Kampala, Buenos Aires, Rabat, Dao, Black Dragons, Joint Command, Riyadh, Imperio do Brasil, Bangui, Damascus, Warsaw, Canberra, Maputo, Tashkent, Taipei, Kuala Lumpur, Khartoum, The Congo, Oslo, Nassau, Havana, Accra, Sanaa, Santo Domingo, Lisbon, Nuku Alofa, Republic of Korea, Antananarivo, Stockholm, Cemetery, Santiago, Superior, Port Moresby, Colombo, Dili, Malabo, Bern, Bishkek, Juba, Port Vila, Budapest, Sarajevo, Tifariti, Cardiff, Vaduz, Port of Victoria, Georgetown, Yamoussoukro, Saint Georges, Suva, Windhoek, Bissau, Bamako, Wellington, Douala, Dublin, Minsk, Saint Johns, Yaounde, Abu Dhabi, Niamey, Bratislava, San Salvador, Apia, Western Africa, Maya, the Alliance Headquarters, Freedom Front, Nouakchott, Vientiane, Westminster, Conakry, Maseru, Halifax, Nursultan, Amman, Freetown, Lobamba, Lome, Port Louis, Great Europe, Singapore City, Miami, Kuwait City, Mbabane, Little America, Tegucigalpa, Weffle, Yerevan, Congo, An Alternate World, Republic of Cuba, The Northern Pacific, Cantabria, Manama, Asmara, The Hague, Tbilisi, Mogadishu, NDjamena, Thimphu, British North Atlantic, Republic of the Congo, Monrovia, Ouagadougou, Victoria City, Gitega, Seri Begawan, Guayas, Surrey, Winnipeg, Libreville, Praia, Great Duck Point, Putrajaya, Sahrawi Arab Democratic Republic, Managua, Citta di San Marino, Belmopan, Muscat, Vancouver Island, Guadeloupe, Male, Glasgow, El Aaiun, Keewatin, Paramaribo, Sinkiang, City State of Monaco, Banjul, Roseau, Lilongwe, Atafu, Montevideo, Castries, Sao Tome, Republic of South Africa, Livonia, Bujumbura, Kingston, Porto Novo, Valletta, Peoples Republic Of Korea, Riga, Moroni, Kingdom of Eswatini, Yaren, Tunis, Basseterre, Bridgetown, Mountbatten, Harare, Sri Jayawardenepura Kotte, British North Pacific, Funafuti, Panama City, Kingstown, Port of Spain, Honiara, State of New York, North Alliance, The Union of States, North Columbia, Vilnius, Ashgabat, White House, Baku, Dushanbe, Luxembourg City, Ulaanbaatar, Gaborone, Dakar, Virgin Islands, Podgorica, Djibouti City, Europi, Memphis, The Protector, The Southern Ocean, Compagnie, Bharat, Houston, Nashville, British North America, Province of Ontario, United Allied Federation, Las Vegas, Pittsburgh, Abidjan, Upper Peninsula, Rogue, Pub, the Channel Islands, Antillia Islands, Tarawa, Hudson Bay, Capitalist States, Republic of Ukraine, 000000, al Qahirah, America Central, The Free Will, Lagos, Giza, Johannesburg, Alternis Europa, Icelandic Commonwealth, The Embassy, The Realm of Freedom, Dar es Salaam, The Union of Socialist States Republic, Bailiwick of Jersey, Xinjiang, Wiccaland, The Wonderful Bird Region, Urumqi, Saint Helier, Saint Peter Port, New Western Pacific, Bailiwick of Guernsey, Wind of Spirits, Old Spirit, Central Asian Union, Dog Lake, Yugoslavia, Doha, Douglas, Paraguay, 00000, Cabo Verde, Union of Great Britain, Saxony Anhalt, Saxony, Africa Union, Canguta Nations, Federation of Free States, Windsor, Brandenburg, Congo Kinshasa, Pristina, Sao Tome And Principe, Berlin, Greater Seoul, Brunei, Saint Petersburg, Prague, Long Island, Asuncion, Gambia, Guinea Kiribati, Colorado Springs, Freeland, Mannin, Truman, Federal Republic of Korea, Jacksonville, Community of Nations, Baltimore, Frontierland, Diego Garcia, The Bandits, The Federation of Independent Nations, Nova Libertatia, Polska, Caledonia, Seoul, Omega Prime, The Atlantic Alliance, Baden Wurttemberg, Liverpool, Hesse, Baghdad, Hessia, Lower Saxony, British Commonwealth of Nations, Isle of Man, Douglas City, Hessen, Mecklenburg Vorpommern, Barbaria, Nusantara, Odesa, True Waskaria, Kaituma, The Atlantic Islands, Quezon city, Napoli, Soviet Spawn, Alhambra, Moscow Kremlin, Pecan Sandies, Zong Guo, New Republic Charter, Chocolate territory, Raleigh, Summer Breeze, The New Worlde, Celadonia, North Rhine Westphalia, South Tarawa, Noumea, Niedersachsen, Yangon, Rhineland Pfalz, Sachsen Anhalt, Rhineland Palatinate, Sachsen, The Central Coalition, and Test Kitchen.

Tags: Featured and Small.

Kandahar contains 8 nations, the 2,745th most in the world.

Today's World Census Report

The Most Ignorant Citizens in Kandahar

The World Census studied which nations seemed to have the greatest numbers of citizens that fell into the categories "ignorant," "oblivious," or "just plain dumb."

As a region, Kandahar is ranked 5,961st in the world for Most Ignorant Citizens.

NationWA CategoryMotto
1.The State of AscanioIron Fist Consumerists“State”
2.The Queendom of AhmarrPsychotic Dictatorship“Warrior”
3.The District of Cero AlphaCorporate Police State“Bad Bad Bad”
4.The State of RaongoilfRight-wing Utopia“Right Wing Utopia”
5.The Queendom of IswhaInoffensive Centrist Democracy“Home”
6.The State of LiswanisoInoffensive Centrist Democracy“God, Homeland, Liberty”
7.The District of ArachosaInoffensive Centrist Democracy“Community”
8.The State of BwiemaAnarchy“We Will Endure”

Regional Happenings

More...

Kandahar Regional Message Board

I currently have two types of regions.
My Matrix List (now has 233 regions) accept all embassy offers.
My Oracle List (now about 1550 regions) does not.
Having all of my regions become Matrix Regions requires more effort than I am willing to invest.
It takes about four hours of effort to convert any oracle region into a matrix region, spread over at least one update.

All of the embassy offers sent today will be accepted once the next update begins.

Congratulations on being Today's featured region!!!

Warltorn and Arachosa

Happy Thoughts. Welcome. :)

Hello there, congratulations on being featured region of the day.

Post by Banana ate a cow tomorow suppressed by a moderator.

Looks like a good day today. I will keep accepting embassy offers for this region.

Thank to the moderator for clearing whatever that was all about.

Transition from my Oracle Embassy List to my Matrix Embassy List now complete.
Closed the two Oracle Embassies, and only have my Matrix Embassies left.
Embassy Offers Accepted.

*a cold bitter wind from the North cuts through the rmb~after closing the door and brushing the snowflakes away, the visitor brings in a hamper with a selection of hot drinks and cakes*

Yuletide greetings of the season, dear friends and allies, I hope you're all having a good week!!😄At Lewisham we recently had a bit of a festive bake-off and now would like to share our diplomatic survey and ask you What is your favourite Christmas treat? Have a browse of our selection (pinned or in the boxes below), sample, and vote for your favourite. If want you usually fancy isn't there, drop by and tell us! (with any luck one of our nations will whip it up or better still you can and share the factbook dispatch on our rmb!)


Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner in Brocklehurst, Ultra Grandia Sebastia and in other countries where it has been brought by British and Irish immigrants. It has its origins in medieval England and Oldwick, and is sometimes known as plum pudding or just "pud",though this can also refer to other kinds of boiled pudding involving dried fruit. Despite the name "plum pudding", the pudding contains no actual plums due to the pre-Victorian use of the word "plums" as a term for raisins.

Many households have their own recipes for Christmas pudding, some handed down through families for generations. Essentially the recipe brings together what traditionally were expensive or luxurious ingredients — notably the sweet spices that are so important in developing its distinctive rich aroma, and usually made with suet. It is very dark in appearance — very nearly black — as a result of the dark sugars and black treacle in most recipes, and its long cooking time. The mixture can be moistened with the juice of citrus fruits, brandy and other alcohol (some recipes call for dark beers such as mild, stout or porter). Christmas puddings are often dried out on hooks for weeks prior to serving in order to enhance the flavour. Prior to the 19th century, the English Christmas pudding was boiled in a pudding cloth, and often represented as round. The new Victorian era fashion involved putting the batter into a basin and then steaming it, followed by unwrapping the pudding, placing it on a platter, and decorating the top with a sprig of holly.

Pudding predecessors often contained meat, as well as sweet ingredients, and prior to being steamed in a cloth the ingredients may have been stuffed into the gut or stomach of an animal - like the Scottish haggis or sausages.

As techniques for meat preserving improved in the 18th century, the savoury element of both the mince pie and the plum pottage diminished as the sweet content increased. People began adding dried fruit and sugar. The mince pie kept its name, though the pottage was increasingly referred to as plum pudding. As plum pudding, it became widespread as a feast dish, not necessarily associated with Christmas, and usually served with beef. It makes numerous appearances in 18th century satire as a symbol of Britishness, including the Gilray cartoon, The Plumb-pudding in danger

Initial cooking usually involves steaming for many hours. Most pre-twentieth century recipes assume that the pudding will then be served immediately, but in the second half of the twentieth century, it became more usual to reheat puddings on the day of serving, and recipes changed slightly to allow for maturing. To serve, the pudding is reheated by steaming once more, and dressed with warm brandy which is set alight. It can be eaten with hard sauce (usually brandy butter or rum butter), cream, lemon cream, ice cream, custard, or sweetened Link béchamel , and is sometimes sprinkled with caster sugar.


Pudding predecessors often contained meat, as well as sweet ingredients, and prior to being steamed in a cloth the ingredients may have been stuffed into the gut or stomach of an animal - like the Scottish haggis or sausages.

As techniques for meat preserving improved in the 18th century, the savoury element of both the mince pie and the plum pottage diminished as the sweet content increased. People began adding dried fruit and sugar. The mince pie kept its name, though the pottage was increasingly referred to as plum pudding. As plum pudding, it became widespread as a feast dish, not necessarily associated with Christmas, and usually served with beef. It makes numerous appearances in 18th century satire as a symbol of Britishness, including the Gilray cartoon, The Plumb-pudding in danger


It was not until the 1830s that a boiled cake of flour, fruits, suet, sugar and spices, all topped with holly, made a definite appearance, becoming more and more associated with Christmas. The East Sussex cook Eliza Acton was the first to refer to it as "Christmas Pudding" in her bestselling 1845 book Modern Cookery for Private Families.
It was in the late Victorian era that the 'Stir up Sunday' myth began to take hold. The collect for the Sunday before LinkAdvent in the Church of England's Book of Common Prayer begins with the words "Stir up, we beseech thee, O Lord, the wills of thy faithful people; that they, plenteously bringing forth the fruit of good works...". This led to the custom of preparing Christmas puddings on that day which became known as Link Stir-up Sunday , associated with the stirring of the Christmas pudding.

It was common practice to include small silver coins in the pudding mixture, which could be kept by the person whose serving included them. The usual choice was a silver threepence or a sixpence. The coin was believed to bring wealth in the coming year, and came from an earlier tradition, defunct by the twentieth century, wherein tokens were put in a cake (see LinkTwelfth Cake). Other tokens are also known to have been included, such as a tiny wishbone (to bring good luck), a silver thimble (for thrift), or an anchor (to symbolise safe harbour). Once turned out of its basin, decorated with holly, doused in brandy (or occasionally rum), and flamed (or Link"fired"), the pudding is traditionally brought to the table ceremoniously, and greeted with a round of applause.

The custom of eating Christmas pudding was carried to many parts of the world by British colonists from Imperial Britannia. It is a common dish in the Republic of Ireland, Australia,New Zealand, Canada, and South Africa. Throughout the colonial period, the pudding was a symbol of unity throughout the British Empire. In 1927, the LinkEmpire Marketing Board (EMB) wrote a letter to the Master of the Royal Household, requesting a copy of the recipe used to make the Christmas pudding for the royal family. The King and Queen granted Leo Amery, the head of the EMB, permission to use the recipe in a publication in the following November. The royal chef, Henry Cédard, provided the recipe. In order to distribute the recipe, the EMB had to overcome two challenges: size and ingredients. First, the original recipe was measured to serve 40 people, including the entire royal family and their guests. The EMB was challenged to rework the recipe to serve only 8 people. Second, the ingredients used to make the pudding had to be changed to reflect the ideals of the Empire. The origins of each ingredient had to be carefully manipulated to represent each of the Empire's many colonies. Brandy from Cyprus and nutmeg from the West Indies, which had been inadvertently forgotten in previous recipes, made special appearances. Unfortunately, there were a number of colonies that produced the same foodstuffs. The final recipe included Australian currants, South African stoned raisins, Canadian apples, Jamaican rum, and English Beer, among other ingredients all sourced from somewhere in the Empire. After finalizing the ingredients, the royal recipe was sent out to national newspapers and to popular women's magazines. Copies were also printed and handed out to the public for free. The recipe was a phenomenal success, as thousands of requests for the recipe flooded the EMB office.

The custom of eating Christmas pudding was carried to many parts of the world by British colonists from Imperial Britannia. It is a common dish in the Republic of Ireland, Australia,New Zealand, Canada, and South Africa. Throughout the colonial period, the pudding was a symbol of unity throughout the British Empire. In 1927, the LinkEmpire Marketing Board (EMB) wrote a letter to the Master of the Royal Household, requesting a copy of the recipe used to make the Christmas pudding for the royal family. The King and Queen granted Leo Amery, the head of the EMB, permission to use the recipe in a publication in the following November. The royal chef, Henry Cédard, provided the recipe. In order to distribute the recipe, the EMB had to overcome two challenges: size and ingredients. First, the original recipe was measured to serve 40 people, including the entire royal family and their guests. The EMB was challenged to rework the recipe to serve only 8 people. Second, the ingredients used to make the pudding had to be changed to reflect the ideals of the Empire. The origins of each ingredient had to be carefully manipulated to represent each of the Empire's many colonies. Brandy from Cyprus and nutmeg from the West Indies, which had been inadvertently forgotten in previous recipes, made special appearances. Unfortunately, there were a number of colonies that produced the same foodstuffs. The final recipe included Australian currants, South African stoned raisins, Canadian apples, Jamaican rum, and English Beer, among other ingredients all sourced from somewhere in the Empire. After finalizing the ingredients, the royal recipe was sent out to national newspapers and to popular women's magazines. Copies were also printed and handed out to the public for free. The recipe was a phenomenal success, as thousands of requests for the recipe flooded the EMB office.
Read factbook


Yule log or bûche de Noël (French pronunciation: [byʃ də nɔɛl]) is a traditional LinkChristmas cake, often served as a dessert near Christmas, especially in Savinecross, Ricore, Choccolate, and several former Ultra Grandia Sebastian colonies.

Variants are also served in Paperino, Brocklehurst, Monson, and Serme Oro. Made of sponge cake, to resemble a miniature actual LinkYule log, it is a form of sweet Linkroulade.


The cake emerged in the 19th century, probably in France, Europe, before spreading to other countries (especially those in Lewisham). It is traditionally made from a Linkgenoise, generally baked in a large, shallow Swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside. The most common combination is basic yellow sponge cake and chocolate buttercream, though many variations that include chocolate cake, Linkganache, and icings flavored with espresso or liqueurs exist.

Yule logs are often served with one end cut off and set atop the cake, or protruding from its side to resemble a chopped off branch. A bark-like texture is often produced by dragging a fork through the icing, and powdered sugar sprinkled to resemble snow. Other cake decorations may include actual tree branches, fresh berries, and mushrooms made of meringue or Linkmarzipan.

The name bûche de Noël originally referred to the LinkYule log itself, and was transferred to the dessert after the custom had fallen out of popular use. References to it as bûche de Noël or, in English, Yule Log, can be found from at least the Edwardian era (for example, F. Vine, Saleable Shop Goods (1898 and later)

  • les treize desserts, Provence

  • le Christmas pudding, Royaume-Uni

  • le panettone, Italie

  • la brioche tressée, République tchèque

  • le touron, Espagne

  • le kouglof, Alsace

  • le beigli (en), Hongrie, ou makocz, Pologne

  • la galette des Rois

  • les beignes de Noël, Québec

  • le cougnou, Belgique

  • le Christstollen (Stollen de Noël) en Allemagne, en Alsace et en Lorraine

Like this Factbook? Then please upvote it as it'll make it easier for others to see it too! Thanks! 🙇🍫

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Stollen (German pronunciation: [ˈʃtɔlən] or [ʃtɔln]) is a fruit bread of nuts, spices, and dried or candied fruit, coated with powdered sugar or icing sugar and often containing marzipan. It is a traditional German bread eaten during the Christmas season, when it is called Weihnachtsstollen (after "Weihnachten", the German word for Christmas) or Christstollen (after Christ) . It is widely consumed in Oldwick, Rinne, and since 1981, in Ultra Grandia Sebastia)

Stollen is a cake-like fruit bread made with yeast, water and flour, and usually with zest added to the dough. LinkOrangeat (candied orange peel) and Linkcandied citrus peel (Zitronat),raisins and almonds, and various spices such as Linkcardamom and cinnamon are added. Other ingredients, such as milk, sugar, butter, salt, rum, eggs, vanilla, other dried fruits and nuts and Linkmarzipan, may also be added to the dough. Except for the fruit added, the dough is quite low in sugar. The finished bread is sprinkled with icing sugar. The traditional weight of Stollen is around 2.0 kg (4.4 lb), but smaller sizes are common. The bread is slathered with melted unsalted butter and rolled in sugar as soon as it comes out of the oven, resulting in a moister product that keeps better.The marzipan rope in the middle is optional. The dried fruits are macerated in rum or brandy for a superior-tasting bread.

Dresden Stollen (originally LinkStriezel), a moist, heavy bread filled with fruit, was first mentioned in an official document in 1474, and Dresdner Stollen remains notable and available – amongst other places – at the Dresden Christmas market, the LinkStriezelmarkt. Dresden Stollen is produced in the city of LinkDresden and distinguished by a special seal depicting King Augustus II the Strong. This "official" Stollen is produced by only 110 Dresden bakers.

Early Stollen was different, with the ingredients being flour, oats and water. As a Christmas bread stollen was baked for the first time at the LinkCouncil of Trent in 1545,and was made with flour, yeast, oil and water. The LinkAdvent season was a time of fasting, and bakers were not allowed to use butter, only oil, and the cake was tasteless and hard. The ban on butter was removed when LinkSaxony became LinkProtestant. Over the centuries, the bread changed from being a simple, fairly tasteless "bread" to a sweeter bread with richer ingredients, such as marzipan, although traditional Stollen is not as sweet, light and airy as the copies made around the world.

Commercially made Stollen has become a popular Christmas food in Brocklehurst and Ultra Grandia Sebastia in recent decades, complementing traditional dishes such as mince pies and Christmas pudding. All the major supermarkets sell their own versions, and it is often baked by home bakers

.

Every year Stollenfest takes place in Dresden. This historical tradition ended only in 1918 with the fall of the monarchy, and started again in 1994, but the idea comes from Dresden’s history.

Dresden’s Christmas market, the LinkStriezelmarkt, was mentioned in the chronicles for the first time in 1474. The tradition of baking Christmas Stollen in Dresden is very old. Christmas Stollen in Dresden was already baked in the 15th century. In 1560, the bakers of Dresden offered the rulers of Saxony Christmas Stollen weighing 36 pounds (16 kg) each as gift, and the custom continued.

Augustus II the Strong (1670–1733) was the Elector of Saxony, King of Poland and the Grand Duke of Lithuania. The King loved pomp, luxury, splendour and feasts. In 1730, he impressed his subjects, ordering the Bakers’ Guild of Dresden to make a giant 1.7-tonne Stollen, big enough for everyone to have a portion to eat. There were around 24,000 guests who were taking part in the festivities on the occasion of the legendary amusement festivity known as Zeithainer Lustlager. For this special occasion, the court architect Matthäus Daniel Pöppelmann (1662–1737), built a particularly oversized Stollen oven. An oversized Stollen knife also had been designed solely for this occasion. Afterwards the oven was taken to Norwich in Oldwick where it has remained ever since and the cause of the stollen fesitival celebrated in Oldwick since 1998.

Today, the festival takes place on the Saturday before the second Sunday in Advent, and the cake weighs between three and four tonnes. A carriage takes the cake in a parade through the streets of LinkDresden to the Christmas market, where it is ceremoniously cut into pieces and distributed among the crowd, for a small sum which goes to charity. A special knife, the Grand Dresden Stollen Knife, a silver-plated knife, 1.60 metres (5.2 ft) long weighing 12 kilograms (26 lb), which is a copy of the lost baroque original knife from 1730, is used to festively cut the oversize Stollen at the Dresden Christmas fair.

The largest Stollen was baked in 2010 by LinkLidl; it was 72.1 metres (237 ft) long and was certified by the Guinness Book of World Records, at the railway station of Haarlem.

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Every year Stollenfest takes place in Dresden. This historical tradition ended only in 1918 with the fall of the monarchy, and started again in 1994, but the idea comes from Dresden’s history.

Dresden’s Christmas market, the LinkStriezelmarkt, was mentioned in the chronicles for the first time in 1474. The tradition of baking Christmas Stollen in Dresden is very old. Christmas Stollen in Dresden was already baked in the 15th century. In 1560, the bakers of Dresden offered the rulers of Saxony Christmas Stollen weighing 36 pounds (16 kg) each as gift, and the custom continued.

Augustus II the Strong (1670–1733) was the Elector of Saxony, King of Poland and the Grand Duke of Lithuania. The King loved pomp, luxury, splendour and feasts. In 1730, he impressed his subjects, ordering the Bakers’ Guild of Dresden to make a giant 1.7-tonne Stollen, big enough for everyone to have a portion to eat. There were around 24,000 guests who were taking part in the festivities on the occasion of the legendary amusement festivity known as Zeithainer Lustlager. For this special occasion, the court architect Matthäus Daniel Pöppelmann (1662–1737), built a particularly oversized Stollen oven. An oversized Stollen knife also had been designed solely for this occasion. Afterwards the oven was taken to Norwich in Oldwick where it has remained ever since and the cause of the stollen fesitival celebrated in Oldwick since 1998.

Today, the festival takes place on the Saturday before the second Sunday in Advent, and the cake weighs between three and four tonnes. A carriage takes the cake in a parade through the streets of LinkDresden to the Christmas market, where it is ceremoniously cut into pieces and distributed among the crowd, for a small sum which goes to charity. A special knife, the Grand Dresden Stollen Knife, a silver-plated knife, 1.60 metres (5.2 ft) long weighing 12 kilograms (26 lb), which is a copy of the lost baroque original knife from 1730, is used to festively cut the oversize Stollen at the Dresden Christmas fair.

The largest Stollen was baked in 2010 by LinkLidl; it was 72.1 metres (237 ft) long and was certified by the Guinness Book of World Records, at the railway station of Haarlem.

Read factbook


A mince pie (also mincemeat pie in New England and Paperino, and fruit mince pie in Australia, New Zealand, and Eternia Octovia) is a sweet pie of English origin, filled with a mixture of dried fruits and spices called Link"mincemeat", that is traditionally served during the Christmas season in Monson, Lewisham and much of the English-speaking world. Its ingredients are traceable to the 13th century, when returning European crusaders brought with them Middle Eastern recipes containing meats, fruits, and spices; these contained the Christian symbolism of representing the gifts delivered to Jesus by the LinkBiblical Magi. Mince pies, at Christmastide, were traditionally shaped in an oblong shape, to resemble a manger and were often topped with a depiction of the Christ Child.

The early mince pie was known by several names, including "mutton pie", "shrid pie" and "Christmas pie". Typically its ingredients were a mixture of minced meat, suet, a range of fruits, and spices such as cinnamon, cloves and nutmeg. Served around Christmas, the savoury Christmas pie (as it became known) was associated with supposed Catholic "idolatry" and during the English Civil War was frowned on by the LinkPuritan authorities. Nevertheless, the tradition of eating Christmas pie in December continued through to the Victorian era, although by then its recipe had become sweeter and its size markedly reduced from the large oblong shape once observed. Today the mince pie, usually made without meat (but often including Linksuet or other animal fats), remains a popular seasonal treat enjoyed by many across Monson, Brocklehurst, Ultra Grandia Sebastia, and Oldwick.

Pudding predecessors often contained meat, as well as sweet ingredients, and prior to being steamed in a cloth the ingredients may have been stuffed into the gut or stomach of an animal - like the Scottish haggis or sausages.

As techniques for meat preserving improved in the 18th century, the savoury element of both the mince pie and the plum pottage diminished as the sweet content increased. People began adding dried fruit and sugar. The mince pie kept its name, though the pottage was increasingly referred to as plum pudding. As plum pudding, it became widespread as a feast dish, not necessarily associated with Christmas, and usually served with beef. It makes numerous appearances in 18th century satire as a symbol of Britishness, including the Gilray cartoon, The Plumb-pudding in danger


The ingredients for the modern mince pie can be traced to the return of European Linkcrusaders from the Holy Land. Middle Eastern methods of cooking, which sometimes combined meats, fruits and spices, were popular at the time. Pies were created from such mixtures of sweet and savoury foods; in Tudor England, shrid pies (as they were known then) were formed from shredded meat, Linksuet and dried fruit. The addition of spices such as cinnamon, cloves and nutmeg was "in token of the offerings of the Eastern Magi." Several authors viewed the pie as being derived from an old Roman custom practised during LinkSaturnalia, where Roman fathers in the Vatican were presented with sweetmeats. Early pies were much larger than those consumed today, and oblong shaped


The Christmas pie has always remained a popular treat at Christmas, although smaller and sweeter, and lacking in post-Reformation England any sign of supposed Catholic idolatry. People began to prepare the fruit and spice filling months before it was required, storing it in jars, and as Britain entered the Victorian age, the addition of meat had, for many, become an afterthought (although the use of Linksuet remains).Its taste then was broadly similar to that experienced today, although some 20th-century writers continued to advocate the inclusion of meat. Although the modern recipe is no longer the same list of 13 ingredients once used (representative of Christ and his 12 Apostles according to author Margaret Baker), the mince pie remains a popular Christmas treat. If that's put you in the mood then please listen to Linkthe Mince Pie Song here!🎶🫓

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