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".



lynne



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