World Library  
Flag as Inappropriate
Email this Article

Salzburger Nockerl

Article Id: WHEBN0027901836
Reproduction Date:

Title: Salzburger Nockerl  
Author: World Heritage Encyclopedia
Language: English
Subject: List of Austrian inventions and discoveries, Austrian cuisine, List of desserts
Collection: Austrian Cuisine, Bavarian Cuisine, Custard Desserts, Egg Dishes
Publisher: World Heritage Encyclopedia

Salzburger Nockerl

Salzburger Nockerl
The Salzburger Nockerl as they should be served: Golden with a bit of sugar
Type Soufflé
Place of origin Austria
Region or state Salzburg
Main ingredients Flour, egg yolks, sugar, vanilla, egg whites
Cookbook:Salzburger Nockerl 

Salzburger Nockerl (Soizburga Noggal in the Austro-Bavarian dialect) is a sweet soufflé served as a dessert, a culinary speciality in the Austrian city of Salzburg.


  • Recipe 1
  • Cultural significance 2
  • References 3
  • External links 4


The sweet dumplings are made of egg yolk, flour, sugar, and vanilla, mixed into a thin dough. Then egg white is whisked until it is stiff and mixed carefully with the dough. Afterwards dumplings (Nocken, diminutive: Nockerl, cf. Gnocchi) are formed and baked on low heat in an oven.

Salzburger Nockerl are always freshly prepared and served warm with powdered sugar, sometimes with a raspberry sauce. Like any soufflé, the preparation requires a bit of practice. Though traditionally a dessert, the dish is so filling that it is also suitable as a main course.

Cultural significance

Like Kaiserschmarrn or Apple strudel, Salzburger Nockerl have become an icon of Austrian cuisine. Allegedly they were invented by Salome Alt, the concubine of Prince-Archbishop Wolf Dietrich Raitenau in the early 17th century. In any case the golden dumplings represent Salzburg's Baroque atmosphere left by the territorial prince, whose life of dissipation came to an end when his archbishopric was challenged by the Bavarian neighbours. They are supposed to represent the hillsides surrounding the city centre: Festungsberg, Mönchsberg and Kapuzinerberg. The dusting of powdered sugar resembles the snow-covered peaks.[1]

Fred Raymond (1900–1954) composed in 1938 an operetta called Saison in Salzburg - Salzburger Nockerln (Season in Salzburg - Salzburger Nockerln). In this composition the sweet dumplings are praised as “Süß wie die Liebe und zart wie ein Kuss” (meaning Sweet as love and tender as a kiss in German).


  1. ^ Salzburger
  • Nicole Stich, Delicious Days (2008) ISBN 3-8338-1222-2

External links

  • 7 eggs and a lot of air - Salzburger Nockerl
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.