by Max Barry

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WA Delegate: None.

Founder: The Tuberous Garden of An Alliance of Potatoes

Last WA Update:

Board Activity History Admin Rank

Most Nations: 978th Most Rebellious Youth: 2,113th
World Factbook Entry

🥔 Welcome to the Potato Alliance! 🥔

N-Day's biggest and most potato-y faction: So many regions that we can't fit them all onto one WFE! (click for list)

Spiritus founded the original Potato Alliance on N-Day 1, and has kept the name ever since. To see it represented on a scale like this is just unbelievable, and on behalf of Spiritus, thank you to everyone has joined. Old allies, new friends, and friends of friends – thanks for making this whole process great!


LinkJOIN THE POTATO COMMAND DISCORD FOR INSTRUCTIONS & COORDINATION

The Basics of N-Day | How to Take Part | Ground Rules | The Strategy | Useful Tools

You thought we were done? Think again.

Long live the potato! #2 for Score and #1 for Strikes in N-Day⁵. 🥔



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Embassies: Spiritus, India, The Union of Democratic States, Warzone Asia, the South Pacific, European Union, Big Farma, Warzone Sandbox, Autropolis, New West Indies, the Rejected Realms, Union of Democrats, and 00000 A World Power.

Tags: Medium.

The Potato Alliance contains 18 nations, the 978th most in the world.

Today's World Census Report

The Most Extreme in The Potato Alliance

The World Census ranked nations on the basis of how odd, extreme, or fundamentalist their social, economic, and political systems are.

As a region, The Potato Alliance is ranked 13,219th in the world for Most Extreme.

NationWA CategoryMotto
1.The Republic of Wisching for Potatoes 8Tyranny by Majority“You Can't Stop Progress”
2.The Republic of Potato DispatcherScandinavian Liberal Paradise“Potatoes....”
3.The Republic of Wisching for Potatoes 2Anarchy“Peace and Justice”
4.The Republic of Wisching for Potatoes 7Anarchy“Unity, Discipline, Work”
5.The Republic of Wisching for Potatoes 5Capitalizt“Strength Through Compliance”
6.The Republic of Wisching for Potatoes 6Corporate Bordello“Might Makes Right”
7.The Republic of Wisching for Potatoes 3Libertarian Police State“Twirling Toward Freedom”
8.The Tuberous Garden of An Alliance of PotatoesIron Fist Consumerists“Two potatoes for all! ...by way of nukes!”
9.The Republic of Captain PotatoCivil Rights Lovefest“I can do this all day.”
10.The Commonwealth of Non SequiturLeft-wing Utopia“Sola Dei Gloria”
12»

Regional Happenings

More...

The Potato Alliance Regional Message Board

all hail the mighty POTATO!

Just tidied up my Factbook, hope you guys like it. Please check it out and upvote it if you think it's any good. Thanks a lot and stay safe out there!

The Triceraton Republic was a glorious empire, whose warriors and citizens followed a strict code of honour throughout their lives. But when Prime Leader Zanramon took over, the Republic soon began to regress into a dictatorship, with few warriors and nobles left to follow the true path of honour.

Prior (and succeeding) to these darker times, The Republic was once a society of honor and glory. The Triceratons have a proud and continued warrior history, with 30% of every new male generation (and now females inside of scout organisations) expected to serve the Triceraton military at some early point.

This new warrior code of honour and discipline is far more laid back than previously, and because of this is now accepted amongst the general population, and no longer percieved as cruel by the civilian masses.

Up till most recently, the Triceraton armies consisted primarily of the Triceraton Warrior— it was these poorly trained, but stubborn conscripts who made up the Republic's billion strong armies. These warriors were supported by elite formations of close combat specialists called gladiators, and professional century old veterans known as Longhorns. The infantry was supported by numerous vehicle formations of well drilled crewmen, and small units of figher-bombers supported them from the clouds above. Like a sledgehammer, the Triceraton military was unwieldy, but otherwise unstoppable. The Triceraton way of war was direct and brutal, where the infantry was expected to enter into honourable close combat during the battle, after brief and cumbersome fire-fights, where blade and Triceraton muscle could do its work. This millenia old tactic, to this day, still held an impressive success rate. But casualty rates were always, always insurmountably high.

The Triceraton Space navy/Air force was organised primarily around the large colony ships made up from the Triceratons lost and shattered homeworld. These motherships were supported by smaller pilot ships, connected to the colony dreadnaughts via giant metallic clamps. The main forces were supported by a small number of escort frigates and commerce vessels, and by numerous bomber strike fighter squadrons.

In recent years however, after many humiliating wars and continued lack of success against new foes, the Triceraton Military has been going under major revolution. Whilst mass conscripted formation of Warriors are still commonplace, these bulk numbers are now supported by superior modern professionals. The backbone of the professional Triceraton war machine now comes in the form of the marines.

Whilst considered skulky by the older Warrior generations, the marines exhibit an undeniably successful form of war. The training is advanced and arduous, focussing on development of peak stamina within the soldiers as well as improving their core strength. The training is so intense that it pushes even the Triceraton physiology to the brink. The marines receive a year of training, which improves the soldiers's stamina, core strength, develops superior speed and reaction times and produces an impressive 360 degree situational awareness. With a far greater combat repertoir than the warriors, they are trained to appreciate the importance of a soldiers skills of marksmanship before his close combat prowess. Marines show no shame whatsoever in 'cover-hugging', and in using the surrounding enviroment to their own tactical advantage.

The marines perfect the arts covert and unconventional warfare, sharpshooting, and also are taught staples in martial arts and extencive knife-fighting techniques of which a marine is expected to be expert in. All this takes place, forming a Triceraton requit into the best marine possible (and after a year even hopeless requits will be conditioned into effective solders), before being pushed onto the frontlines for their first trial of fire.

Gone are vast infantry charges into enemy gun lines and kill zones. Their ranks are made up of the best of the Warriors and those directly recruited into the Marince Core. They are masters of urban and covert warfare: Acting as commandos, conducting raids behind enemy lines and as the spearhead of the Triceraton army. These well disciplined and brave troopers represent a revolution in Triceraton war ethos.

Marines are well drilled, and make use of more advanced battle dress, trading halberd-blades for firearms, and dressed in brilliantly designed camouflage suits.They maintain a strict ethos of duty and honour, and exhibit a proud devotion to the Republic. The standard Marine is looked up to with favour and respect by the other members of the Triceraton regiments - and whilst traditionalists may mock their 'skulky' style of warfare, the marines are singlehandedly responsible for putting the Triceraton armed Forces back onto the galactic stage.

These co-operating organisations are now supported by updated Longhorn veteran regiments. They are also supported by warrior shieldmaidens, who operate inside the pathfinder scout regiments. And thirdlly, rough-riding Triceraton Outriders who are well practiced in the usage of their energy shielded jet-bikes.

The Bread and Butter of this new military however is that of the Stormtroopers.

The Triceraton Stormtroopers represent the very best the Triceraton military has to offer. They take the most promising requits of the warrior disciplines, and are equipt with the best war technologies the Triceratons can produce. The war gear of the Chapter is produced with painstaking precision, and is often hand crafted. The weapons and equiptment of the Stormtroopers are maintained with almost obsessive thoroughness. They are known to almost never fail their operators on the field of battle.

They are the warrior elite—made of marine protégés and ancient longhorn veterans. They are armed with advanced weapon systems, and impregnable carapace armour suits. More rare is the possession of the imposing executor-class combat battlesuits worn by the Stormtrooper Primes—the very best, of the best, of the best. They effortlessly swap between loosely knit skirmishers and inpregnable phalanx formations as to best suit the demands of battle.

With next generation fighting vehicles, and a newly revised Navy and Airforce, the Triceratons are now utilizing great and maneuverable space cruisers as well as their newly refitted colony dreadnaughts and pilot ships.

Particle and Mass driver cannon, missile and EMP-like ion cannon for their navy, new battleships to replace the weak escort frigates and unsuitable commerce vessels, new fighter/bomber designs for their Airforce—plasma rifle, particle sniper, next generation blaster rifles and armour corrosive disruptor blades for their warrior and marines.

The Triceraton military is now the force the Republic always wished to possess, and with an ever widening score of victories (with near to no losses) the pride and reach of the Republic grows ever greater with each passing year. Much to the dismay of their once victorious enemies...

One of their most predominant advances is their developments in autonomous warfare. The Triceratons possess a number of highly advanced battle droid types—with remarkably advanced programming (so good that it actually mimics true Biological Intelligence). With a number of notable classes: Praetorian (Common Battle Biploid), Defiler (Advanced Support Biploid), Vulture (Autonomous Support Fighter/Quadploid), Grievous (Super Battle-Biploid), Destroyer (Rapid Fire-Support Pentloid), Longshot (Ambush and Sharpshooter Quadploid), Sidewinder (Advanced Jetpack Biploid). This classification system outlines these platform's recommended tactial use, and a rough estimate of their outload and maneuverablity by recording the number of legs each platform possesses (Biploid = 2, Triploid = 3, Quadploid = 4 etc.).

All are capable of autonomously waging war, whilst lacking the basic ingenuity of living infantry—they are fearless and utterly relentless combatants. So whilst a living soldier will always best his robotic component, the daunting prospect of fighting many relentless dozens your own number more than makes up for this inadequacy.

Whilst the Republic only possesses a small Cadre of these robotic soldiers, they're numbers are growing swiftly. The threat posed to her enemies via the potential ability to engineer an army of trillions is a...daunting prospect for the enemies of the Triceraton Republic.

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🌬️*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!!😄 There has recently been a bit of a festive bake-off and in the spirit of Christmas, I thought to share this diplomatic survey of What is your favourite Christmas treat? Have a browse of the selection (pinned or in the boxes below), sample, and vote🗳️ for your favourite.🎄🔔


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.
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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.

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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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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🪙⬆️🎁

Potatoes empire

Hello Potatoes , we are the strongest power of this world , and you know why? BECAUSE WE HAVE THE POTATOES

Non Sequitur, Macory, POTATOMIC, and Shen mal

Potatoes empire wrote:Hello Potatoes , we are the strongest power of this world , and you know why? BECAUSE WE HAVE THE POTATOES

hurrah hurrah hurrah

hello comrade

Fortnite Battle Pass

Ooo! Word association! I love this game. Um...
takeout fudgey horses

How's my favorite potato region

Spudding along nicely, although no one else will play 'Word Association' with Pentolia and I.

Feel free to join!

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