{"id":1202,"date":"2011-04-30T12:36:10","date_gmt":"2011-04-30T12:36:10","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1202"},"modified":"2011-04-30T12:36:10","modified_gmt":"2011-04-30T12:36:10","slug":"speckendicken","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/30\/speckendicken\/","title":{"rendered":"Speckendicken"},"content":{"rendered":"

Zutaten:<\/b>
\n1,5 kg Roggenmehl
\n1\/2 kg Weizen(schrot)mehl
\n250 g Sirup
\n250 g Zucker
\n200 g Rosinen
\n200 g Schmalz
\n6 Eier
\n1Tl Anis
\n1Tl Kardamon
\neinige Scheiben ger\u00e4ucherter Speck<\/p>\n

\nZubereitung: <\/b>In etwa 3\/4l warmen Wasser (oder auch Milch) wird Schmalz, Sirup und Zucker verr\u00fchrt. Nun wird aus dem Mehl den Eiern, Gew\u00fcrzen und dem „Wasser“ ein dickfl\u00fcssiger Teig bereitet, der \u00fcber Nacht k\u00fchl ruhen mu\u00df.
\nDann werden in einer Pfanne die Speckstreifen ausgelassen und darauf der Teig (wie bei Reibekuchen) verteilt und von beiden Seiten braun gebraten.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 1,5 kg Roggenmehl 1\/2 kg Weizen(schrot)mehl 250 g Sirup 250 g Zucker 200 g Rosinen 200 g Schmalz 6 Eier 1Tl Anis 1Tl Kardamon einige Scheiben ger\u00e4ucherter Speck Zubereitung: In etwa 3\/4l warmen Wasser (oder auch Milch) wird Schmalz, Sirup und Zucker verr\u00fchrt. Nun wird aus dem Mehl den Eiern, Gew\u00fcrzen und dem „Wasser“ … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[190],"tags":[],"class_list":["post-1202","post","type-post","status-publish","format-standard","hentry","category-susspeise","item-wrap"],"yoast_head":"\nSpeckendicken<\/title>\n<meta name=\"description\" content=\"- Speckendicken\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/30\/speckendicken\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Speckendicken\" \/>\n<meta property=\"og:description\" content=\"- Speckendicken\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/30\/speckendicken\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-04-30T12:36:10+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/speckendicken\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/speckendicken\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Speckendicken\",\"datePublished\":\"2011-04-30T12:36:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/speckendicken\\\/\"},\"wordCount\":88,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"articleSection\":[\"S\u00fc\u00dfspeise\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/speckendicken\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/speckendicken\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/speckendicken\\\/\",\"name\":\"Speckendicken\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-30T12:36:10+00:00\",\"description\":\"- Speckendicken\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/speckendicken\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/speckendicken\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/30\\\/speckendicken\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Speckendicken\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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