Puhoi Egerländer Dialect

Puhoi Kochen / Kouch'n / Käsekuchen Recipes

The name traditionally used in Puhoi for this delicious dessert is kochen. (Although Joe Tolophf spelt it kochng.) This is an interesting word. According to my research, kochen means "cook" in both German and Egerländer dialect (see Paul KRETSCH's Egerländer dictionary). When I search the Internet, I find there is a similar dessert that goes under the name Käsekuchen - (German) cheesecake. Are the words kochen and kochng related to the word, kuchen, the german word for "cake"? (Unfortunately, Paul KRETSCH's Egerländer dictionary doesn't include the word for "cake".)

According to Robert (Bob) Paulson of the German-Bohemian Heritage Society, the Bohemians in New Ulm (USA) the German-Bohemian cheese cake is called schmierkuchen (ie schmier kuchen).

I'd be interested in hearing what other Puhoi/Ohaupo families called this dessert - email me, my address is given on the Contacts page.

The recipes below are traditional Puhoi/Ohaupo recipes.

1. Isabel Straka's Kochen / Kouch'n

This is based on a traditional recipe brought out by the Puhoi people in the 1860s. It was originally made with curds.

Base

Some of the old people used a scone base but you can use a commercial short (sweet) pastry.

Now preheat oven to 400ºF (200ºC) and make this filling.

Filling

2 eggs 500 gm cottage cheese (drained) 1 rounded dstsp cornflour
½ cup sugar (about 50 gm) 2 tbsps melted butter About 1 tbsp currants

If you are using a “soft butter” that has been softened with oil, reduce the quantity of butter.

To make the filling:

Topping

(Optional)1/2 cup cream OR thickened cream Plum jam (or similar) Mixed spice (optional)

To make the topping:

Best eaten when cold and preferably next day.

Has a habit of mysteriously disappearing from the fridge!

Kochen with cotted cream

Additional notes

Try creaming the sugar, eggs and cornflour.

Also, I prefer to blind bake the pastry.

Note for slimmers

You can also make Isabel's Kochen without the pastry base! It holds together well. Also, you can reduce the sugar a little.

2. Joe Tolophf's Kochen / Kouch'n

I haven't made this version but from what I hear, it is very nice.

3 * 500gm tubs cottage cheese 4 cups self-raising flour
4 tsp baking powder 125 gm butter
250ml cream 2 cups sugar
Plum jam 1 egg
Mixed spice 1 cup water

Topping

3. May Kernohan's Kochen / Kouch'n

May Kernohan, daughter and granddaughter of Joseph and Margaret Schischka and Lorenz and Rosalie Schischka. With permission from Lawrence and Rosalie Schischka, a Short History of their Descendants, compiled by Judith Williams.

Base

2 cups flour 2 tbspn butter
About ½ cup milk 1 tspn baking powder
1 egg slightly beaten pinch salt

Topping

500 gram carton cottage cheese Plum jam
1 tbspn sugar 2 eggs slightly beaten
A few sultanas 1 tspn melted butter
1 tbspn flour pinch salt

What if you don't want to use Cottage Cheese?

Making Curds the old fashioned way

From Alma Schischka, probably given to her by May Kernohan, nee Schischka. (Judith William's Collection.)

500 grams of curd are necessary. About ¾ bucket or 1 ½ gallons of skim milk (5 ½ litres) from a cow will produce sufficient curd.

The Puhoi 150th Anniversary challenge...

To remember the simple Bohemian dialect greetings and to use them with your family.