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are frequent additions. The batter is poured into a cotton bag (frequently a pillow case), whose inside is floured lightly; the bag is closed and then cooked in a pot of boiling water. When done, it is sliced and served with butter and syrup.
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49:. "Jan in de zak", or "John in a bag", refers to the cooking method: the batter is boiled or steamed in a cotton bag; the name is attested in West-Friesland and
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The dish, which is also described as a "cooked bread", is made with buckwheat flour, wheat flour, eggs, salt, and milk, and leavened with
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is the Dutch word for brother; this is how the dish is commonly known in
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30:) is a traditional Dutch dish whose central ingredient is
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206:"Recept Europees streekgerecht: Jan-in-de-zak"
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91:mostly in the addition of a piece of meat.
53:. The work "pork", attested in Drenthe and
175:Woordenboek van de Drentse dialecten, A-L
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178:(in Dutch). Van Gorcum. p. 493.
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234:"Plouescat en de Côte des Sables"
128:(in Dutch). Westfries Genootschap
204:de Moor, Janny (26 July 2007).
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172:Kocks, Geert Hendrik (1996).
61:Ingredients and preparation
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153:"Pork (of Jan in de zak)"
69:. Raisins, currants, and
101:List of buckwheat dishes
161:(in Dutch). 2 May 2009.
16:Traditional Dutch dish
87:, which differs from
236:(in Dutch). Bretagne
77:The dish resembles
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238:. Retrieved
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240:12 December
218:12 December
132:12 December
80:kig ha farz
256:Categories
214:(in Dutch)
112:References
106:Breudher
95:See also
85:Brittany
89:broeder
71:succade
51:Drenthe
43:Broeder
20:Broeder
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55:Twente
211:Trouw
158:Trouw
67:yeast
242:2018
220:2018
180:ISBN
134:2018
38:Name
28:pork
26:and
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