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]muse.arts.wits.ac.za 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