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WA Delegate: None.
Founder: The democratic empire of dirt
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The Dirt Alliance contains 2 nations.
Today's World Census Report
The Most Cultured in The Dirt Alliance
After spending many tedious hours in coffee shops and concert halls, World Census experts have found the following nations to be the most cultured.
As a region, The Dirt Alliance is ranked 11,426th in the world for Most Cultured.
Nation | WA Category | Motto | ||
---|---|---|---|---|
1. | The Nomadic Pink Ghost of Ava Ire | Mother Knows Best State | “geeettttttt dunked on!!!” | |
2. | The Reality Altering World of The Scarlet Witch | Psychotic Dictatorship | “Wanda Maximoff” |
Regional Happenings
- : The Playhouse of Shudana of the region One Collective Brain Cell proposed constructing embassies.
- : Embassy cancelled between Xanadu and The Dirt Alliance.
- : The Memleket of Qazaq Eli of the region Turkic Union cancelled the closure of its embassy in The Dirt Alliance.
- : The People's Republic of SAFTian Starship 2 of the region Turkic Union ordered the closure of its embassy in The Dirt Alliance.
- : The Queendom of Holy Ada Owlinbows of the region Stalins Holy Conglomerate cancelled the closure of its embassy in The Dirt Alliance.
- : The Genderfluid Shapeshifter of Alex Fierro of the region Stalins Holy Conglomerate ordered the closure of its embassy in The Dirt Alliance.
- : The Ethos of Materialist of the region UDN proposed constructing embassies.
- : The Not-So-Lucky Civil War of Simonia of the region Majestia proposed constructing embassies.
- : The Nomadic Pink Ghost of Ava Ire arrived from Osiris.
- : The Nomadic Pink Ghost of Ava Ire changed the regional password.
The Dirt Alliance Regional Message Board
Please telegram me about joining:
Regional Treaty Alliance
Members of the RTA
Region | Founder | WA Delegate | RTA Ambassadors |
Republican Army (COUNCIL) | Cypress1840 (Head Councillor) | ||
RHINIA (COUNCIL) | The liamese empire (Council Member) | ||
The Holy Reich of Greater Germania (COUNCIL) | |||
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This is tye region my Region has had the longest relations with yet, I have neglected to form any real relationship with it official today,I Will be appointing a special regional minister specifically for relations with this region and creating a ambassador to stay here in residence to highlight our long relationship
It will take some time do to bureaucy and budget restraints but I do hope our relationship lasts longer and goes to new heights
Unfortunately, this region remains as testament to things that were, never to be again.
Merry Christmas to you all from The Kingdom of Burgundy
Hi,
We've made a decision to close embassies with regions tagged as fascist.
Most people associate fascism with the horrors that occurred in the mid-twentieth century. You may have an eloquent argument that refutes this association, or that the brand of fascism you subscribe to is different. Nevertheless, rightly or wrongly, this perception is maintained by the majority, and the tag is seen as a symbol of hate.
By extension, by having embassies with your region, we are seen as endorsing hateful ideology. I'm sure you can understand that this is not the impression that we wish to give the wider world.
We will instruct the closure of our embassy shortly. Should you decide at any point in the future to remove this tag, we will be happy to consider re-opening embassies.
I'd like to thank you for having had an embassy with us.
Regards,
The Receptionist
Happy 5 year embassy-versary! Leaves a mud cake
Hi Elmo is here. Anyways Elmo is all powerful and be grateful he visited you. Ok bye ELMO OUT.
DIRT
Merry Christmas to all, have a good day and stay safe in the new year
Hellö åll, höpe yöu’re åll håving å gööd weekend. Just published my låtest Fåctböök ön one of my favourite foods!😋Enjoy!
Traditionally consisting of potatoes, onions, and any kind of chopped or minced meat such as sausage, ham or meatballs, diced and then pan fried, it is often served with a fried egg, pickled beetroot slices, sour pickled gherkin slices, capers and sometimes ketchup or brown sauce.The dish was originally made from leftovers of past meals but now it is far more common to prepare pytt i panna from prime ingredients. Frozen pytt i panna of many varieties can be bought in almost every Ultra Grandia Sebastian, Swedish, Danish, Norwegian and Finnish supermarket. Many variants of the dish exist, including vegetarian and vegan dishes.
Pytt i panna is often abbreviated to pytt, especially when referring to variants such as oxpytt (pytt i panna made with beef) or krögarpytt ("inn master's pytt", made with more finely diced potatoes and beef).
Biff Greta – skiljer sig främst genom att köttet smaksätts med senap.
Biff Rydberg – görs på råstekt potatis och kött av hög kvalitet. Serveras med rå äggula.
Kycklingpytt – köttet består uteslutande av tärnad kyckling.
Laxpytt – köttet ersätts av tärnad lax.
Vegetarisk pytt – köttet ersätts av tärnade rotfrukter, tofu, halloumi, svamp eller Quorn.
Trädgårdspytt – en vegetarisk pytt med tärnad potatis, tärnade rotfrukter som t.ex. morötter, rotselleri, palsternacka och lök samt kryddad med timjan och rosmarin. Den lämpar sig även som tillbehör till andra maträtter.
Krögarpytt – en finskuren/småtärnad variant av pytt, där köttet uteslutande plägar vara oxkött.
🥶🌬️*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.
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
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 Advent 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 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 Twelfth 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 "fired"), the pudding is traditionally brought to the table ceremoniously, and greeted with a round of applause.
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.
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
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 Advent 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 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 Twelfth 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 "fired"), the pudding is traditionally brought to the table ceremoniously, and greeted with a round of applause.
Yule log or bûche de Noël (French pronunciation: [byʃ də nɔɛl]) is a traditional Christmas 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 Yule log, it is a form of sweet roulade.
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 genoise, 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, ganache, 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 marzipan.
The name bûche de Noël originally referred to the Yule 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! 🙇🍫
Yule log or bûche de Noël (French pronunciation: [byʃ də nɔɛl]) is a traditional Christmas 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 Yule log, it is a form of sweet roulade.
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 genoise, 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, ganache, 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 marzipan.
The name bûche de Noël originally referred to the Yule 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! 🙇🍫
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. Orangeat (candied orange peel) and candied citrus peel (Zitronat),raisins and almonds, and various spices such as cardamom and cinnamon are added. Other ingredients, such as milk, sugar, butter, salt, rum, eggs, vanilla, other dried fruits and nuts and marzipan, 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 Striezel), 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 Striezelmarkt. Dresden Stollen is produced in the city of Dresden 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 Council of Trent in 1545,and was made with flour, yeast, oil and water. The Advent 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 Saxony became Protestant. 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
.
Dresden’s Christmas market, the Striezelmarkt, 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 Dresden 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 Lidl; it was 72.1 metres (237 ft) long and was certified by the Guinness Book of World Records, at the railway station of Haarlem.
[/size]Dresden’s Christmas market, the Striezelmarkt, 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 Dresden 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 Lidl; it was 72.1 metres (237 ft) long and was certified by the Guinness Book of World Records, at the railway station of Haarlem.
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. Orangeat (candied orange peel) and candied citrus peel (Zitronat),raisins and almonds, and various spices such as cardamom and cinnamon are added. Other ingredients, such as milk, sugar, butter, salt, rum, eggs, vanilla, other dried fruits and nuts and marzipan, 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 Striezel), 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 Striezelmarkt. Dresden Stollen is produced in the city of Dresden 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 Council of Trent in 1545,and was made with flour, yeast, oil and water. The Advent 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 Saxony became Protestant. 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
.
Dresden’s Christmas market, the Striezelmarkt, 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 Dresden 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 Lidl; it was 72.1 metres (237 ft) long and was certified by the Guinness Book of World Records, at the railway station of Haarlem.
[/size]Dresden’s Christmas market, the Striezelmarkt, 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 Dresden 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 Lidl; it was 72.1 metres (237 ft) long and was certified by the Guinness Book of World Records, at the railway station of Haarlem.
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 "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 Biblical 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 Puritan 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 suet or other animal fats), remains a popular seasonal treat enjoyed by many across Monson, Brocklehurst, Ultra Grandia Sebastia, and Oldwick.
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 crusaders 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, suet 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 Saturnalia, 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 suet 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 the Mince Pie Song here!🎶🫓
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 "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 Biblical 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 Puritan 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 suet or other animal fats), remains a popular seasonal treat enjoyed by many across Monson, Brocklehurst, Ultra Grandia Sebastia, and Oldwick.
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 crusaders 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, suet 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 Saturnalia, 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 suet 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 the Mince Pie Song here!🎶🫓
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We look forward to your vote and hope you feast with your eyes and enjoy! You are all always welcome to drop by anytime in Lewisham too.
Have a good week and stay safe out there wherever you are😷🎅!
p.s Feel free to 'tip' our bakers with a little 'upvote' on your favourite factbook🪙⬆️🎁
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