- Veer Pund junge, greune Bohnen
- Twee Pund räukerten dörchwussen Speck
- Een Eetlepel Zucker
- Een Bund Küll
- Sult no Smack. Männigmool is de Speck so sult, datt kuum noch Sult togeben warrn mütt.
- 2 kg (4+ lb) young green beans
- 1 kg (2+ lb) smoked marbeled bacon
- 1 TS sugar
- 1 bouquet savory
- Salt to taste. Sometimes the bacon is so salty that you need to add hardly any salt.
- Feir pund junge, groyne bonen
- Twei pund roykerden, doerchwussen spek
- Ein eetlepel tsukker
- Ein bund kuel
- Sult naa smak. Mennigmaal is de spek soo sult dat kuum noch sult tou-geven warden muett.
- 2 kg (4+ lb) young green beans
- 1 kg (2+ lb) smoked marbeled bacon
- 1 TS sugar
- 1 bouquet savory
- Salt to taste. Sometimes the bacon is so salty that you need to add hardly any salt.
- Düsse Siedenserie ward vun Reinhard F. Hahn (sassisch@geocities.com) rutgeven. Alle Warken sünd rechtlich schütt un dröfft nich ahn Verlööf (101477.2611@compuserve.com) wiedergeven warrn. De Serie is för Netscape 4.04 or beter maakt worrn. De Achtergrund is 'n Tackendook, dat vun Fru Kramer-Freudenthal ehr egene Hand maakt worrn is.
- This page series is being published by Reinhard F. Hahn (sassisch@geocities.com). All works are copyrighted and may not be distributed without permission (101477.2611@compuserve.com). The series has been designed for Netscape 4.04 or higher.The background is a handkerchief with lace border made by Ms. Kramer-Freudenthal's own hand.
-
- © 1997, R. F. Hahn
| Low Saxon
in the original orthography:
Bohn', Beern un Speck vun Clara Kramer-Freudenthal De Bohnen waschen, de Ennen afsnien un in Stücken breken. Speck un Küll mit een Liter Woter to'n Koken bringen un een Stünn op mittlere Hitt koken loten. Wenn de Speck een Stuenn kookt hett de Bohnen to den Speck geben. Nu de Beern waschen, de Bloom utsteken, de Stingels blievt an, un op de Bohnen leggen. Ik reken veer lütte (in de Bohnentiet gifft dat extro Bohnen dorto) or ok twee grote Beern pro Kopp. Allns noch een halbe Stünn miteenanner koken loten. Beern un Speck warrt nu ut den Putt nohmen un warm stellt. Nochmool mit Sult un Zucker afsmecken un mit anrührt Mehl ansemen. Bitte vergeet mool Kalorien un Joule un geneet disse norddüütsche Köß. Ik müüch sogor seggen ,,Köstlichkeit''! |
English
translation by R. F. Hahn:
Beans, Pears and Bacon by Clara Kramer-Freudenthal Wash the beans, cut off the ends and break into pieces. Bring bacon and savory to a boil in 1 liter of water, and let simmer for one hour. When the bacon has cooked for one hour, add the beans to the bacon. Now wash the pears, remove the blossoms but not the stalks, and add them to the beans. I estimate four small or two large pears per person. (During the bean glut you might serve extra beans.) Cook everything together for another half hour. Now remove the pears and the bacon from the pot and keep them warm. Add salt and sugar to taste, and thicken [the liquid] with flour diluted in water. Please forget calories and kilojoules for once, and enjoy this Northern German dish -- a treat, I dare say. |
| Transliteration
in Lowlands Orthography:
Bonen, beren un spek fun Clara Kramer-Freudenthal De bonen waschen, de enden af-snien un in stuekken breken. Spek un kuel mit ein liter water tou d'n kaken bringen un ein stuend op middlere hit kaken laten. Wen de spek ein stuend kaakd het, de bonen tou d'n spek geven. Nuu de beren waschen, de bloum uut-steken -- de stingels bliivt an -- un op de bonen leggen. Ik reken feir luette (in de bonentiid givt dat ekstra bonen daar tou) or ok twee grote beren proo kop. Allens noch ein halve stuend mit einanner kaken laten. Beren un spek wardt nuu uut d'n put namen un warm steld. Nochmaal mit sult un tsukker af-smekken un mit an-royrd meel an-semen. Bitte fergeet maal kallorien un joule un geneet disse Nordduytsche koest. Ik moyg sogaar seggen ,,Köstlichkeit''! |
English
translation by R. F. Hahn:
Beans, Pears and Bacon by Clara Kramer-Freudenthal Wash the beans, cut off the ends and break into pieces. Bring bacon and savory to a boil in 1 liter of water, and let simmer for one hour. When the bacon has cooked for one hour, add the beans to the bacon. Now wash the pears, remove the blossoms but not the stalks, and add them to the beans. I estimate four small or two large pears per person. (During the bean glut you might serve extra beans.) Cook everything together for another half hour. Now remove the pears and the bacon from the pot and keep them warm. Add salt and sugar to taste, and thicken [the liquid] with flour diluted in water. Please forget calories and kilojoules for once, and enjoy this Northern German dish -- a treat, I dare say. |