Date: Tue, 3 Sep 1996 14:50:52 -0600

From: Luanne von Schneidemesser lvonschn[AT SYMBOL GOES HERE]FACSTAFF.WISC.EDU

Subject: Re: kimmelwick

In message Tue, 3 Sep 1996 21:33:52 GMT + 2:00,

"M. Lynne Murphy" 104LYN[AT SYMBOL GOES HERE] writes:

DARE, vol. III, which should be available in your local bookstores in

December, just in time for Christmas buying (plug, plug), has an

entry under 'kimmelweck' (with a x-ref to 'beef on weck' vol. I).

Defined as "A caraway roll, used esp for a beef sandwich," its label

is wNY, esp Buffalo. The earliest quote is from 1952, Marian Tracy,

Coast to Coast Cookery.

ok, but i think today that the salt is the defining characteristic,

since we go to the bakery and order "kimmelwecks without caraway" and

get rolls with salt on top. i didn't know that kimmelwecks could

have caraway until wegman's started selling them, since the bakery we

got them from in lewiston had ones w/o caraway called "kimmelweck".


Both the Tracy quot and a 1982 letter say that kimmelweck are crusty rolls

with caraway and coarse salt on top. One informant doesn't specify, and the

other letter just says with seeds on top.


Luanne von Schneidemesser

Dictionary of American Regional English

6129 H.C. White Hall, 600 N. Park St.

University of Wisconsin-Madison

Madison WI 53706

(608) 263-2748