nockerln.

Brit.

/ˈnɒkəl/, U.S.

/ˈnɑkərl/

Inflections: Plural nockerln.

Origin: A borrowing from German. Etymon: German Nockerl.

Etymology: < German Nockerl (plural Nockerln), originally a German regional (southern, Austria, and Switzerland) diminutive formation < German regional (southern, Austria, and Switzerland) Nock, Nocke, Nocken dumpling (18th cent. or earlier), further etymology uncertain.German regional Nock , Nocke , Nocken is perhaps related to German regional (southern, Austria, and Switzerland) Nock rounded hill (16th cent.), itself of uncertain origin, although perhaps ultimately related to nock n.¹ and Celtic forms s.v. knock n.²). Connection with Italian gnoccho (see gnocchi n.) has been suggested but is not supported by the evidence.

Cookery.

A small light Austrian and Bavarian dumpling, made with a batter including eggs, and usually semolina. Salzburger nockerl n. a sweet version of this dumpling, using extra eggs which make the mixture puff up when it is cooked.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > puddings > [noun] > dumplings

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1855 E. Acton Mod. Cookery (rev. ed.) xxxii. 620 (heading) A Viennese soufflé-pudding, called Salzburger Nockerl.

1936 Stage June 30/3 If you get away from Austria without lugging ten or fifteen extra pounds, the consequence of Gulyaz-suppe, Paprikahuhn, Salzburger Nockerl, and Schlag slathered on everything, you are too strong-minded for your own good.

1954 G. Beer Austrian Cooking 89 A Nockerl is tiny to medium-sized, oval in shape and not really a dumpling at all. The only reason why I continuously refer to them as such is for want of a better name.

1954 G. Beer Austrian Cooking 106 Salzburger Nockerl... Remove Nockerln carefully with a palette knife... Dust liberally with icing sugar... The centre should be light and creamy, the outside golden brown and puffed.

1958 J. Grossinger Art Jewish Cooking (1960) 31 Soup Nockerl... Beat the eggs, water and salt together. Mix in the flour and baking powder. Drop by the teaspoon into boiling salted water. Cook until they rise to the surface.

1992 N.Y. Times Mag. 11 Oct. 8 a/2 Dark breads, sauerkraut, goulash, nockerln and numerous Austrian pastries are significant in the regional diet.

This entry has been updated (OED Third Edition, December 2003; most recently modified version published online March 2022).

单词	nockerl
释义	nockerln. Brit. /ˈnɒkəl/, U.S. /ˈnɑkərl/ Inflections: Plural nockerln. Origin: A borrowing from German. Etymon: German Nockerl. Etymology: < German Nockerl (plural Nockerln), originally a German regional (southern, Austria, and Switzerland) diminutive formation < German regional (southern, Austria, and Switzerland) Nock, Nocke, Nocken dumpling (18th cent. or earlier), further etymology uncertain.German regional Nock , Nocke , Nocken is perhaps related to German regional (southern, Austria, and Switzerland) Nock rounded hill (16th cent.), itself of uncertain origin, although perhaps ultimately related to nock n.¹ and Celtic forms s.v. knock n.²). Connection with Italian gnoccho (see gnocchi n.) has been suggested but is not supported by the evidence. Cookery. A small light Austrian and Bavarian dumpling, made with a batter including eggs, and usually semolina. Salzburger nockerl n. a sweet version of this dumpling, using extra eggs which make the mixture puff up when it is cooked. ΘΚΠ the world > food and drink > food > dishes and prepared food > puddings > [noun] > dumplings dumpling1600 Norfolk dumpling1600 macaroni1616 doughboy1685 pot-ball1688 potato dumpling1765 fungee1789 hop-about1820 knödel1827 johnnycake1831 dough ball1836 Salzburger nockerl1855 pierogi1863 gnocchi1891 cob1898 matzo ball1902 knaidel1903 pizzelle1912 knish1916 mandlen1944 shumai1951 nockerl1954 potsticker1963 1855 E. Acton Mod. Cookery (rev. ed.) xxxii. 620 (heading) A Viennese soufflé-pudding, called Salzburger Nockerl. 1936 Stage June 30/3 If you get away from Austria without lugging ten or fifteen extra pounds, the consequence of Gulyaz-suppe, Paprikahuhn, Salzburger Nockerl, and Schlag slathered on everything, you are too strong-minded for your own good. 1954 G. Beer Austrian Cooking 89 A Nockerl is tiny to medium-sized, oval in shape and not really a dumpling at all. The only reason why I continuously refer to them as such is for want of a better name. 1954 G. Beer Austrian Cooking 106 Salzburger Nockerl... Remove Nockerln carefully with a palette knife... Dust liberally with icing sugar... The centre should be light and creamy, the outside golden brown and puffed. 1958 J. Grossinger Art Jewish Cooking (1960) 31 Soup Nockerl... Beat the eggs, water and salt together. Mix in the flour and baking powder. Drop by the teaspoon into boiling salted water. Cook until they rise to the surface. 1992 N.Y. Times Mag. 11 Oct. 8 a/2 Dark breads, sauerkraut, goulash, nockerln and numerous Austrian pastries are significant in the regional diet. This entry has been updated (OED Third Edition, December 2003; most recently modified version published online March 2022). < n.1855
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