powidl
Sign in to saveA powidl (also porvidl, powidła, povidla, or powidel) is a plum butter, a type of fruit spread prepared from the prune plum, that is popular in Central Europe. Unlike jam or marmalade, and unlike the German Pflaumenmus (plum puree), powidl is prepared without additional sweeteners or gelling agents.
In the Vinony graph
Within Vinony's link graph, powidl is referenced by 28 other articles, and connects out to fruit preserves, Austria and German.
It is catalogued under topics including Austrian cuisine, Czech cuisine and Plum dishes.
Its subject is documented across 21 Wikipedia language editions.
Key facts
- Food.name
- Powidl
- Food.image
- File:Powidla sliwkowe z wegierek, Mycielin.jpg
- Food.image_size
- 250px
- Food.caption
- Polish powidl from prune
- Food.type
- Spread
- Food.main_ingredient
- Prune plums
via Wikipedia infobox
Wikidata facts
- Image
- Mazowieckie powidla sliwkowe (cropped).jpg
Show 1 more fact
- Commons category
- Powidl
Sources (1)
via Wikidata · CC0
~5 min read
Encyclopedic overview
5 sectionsContents
- Historical context
- Historic role in cooking
- Current availability
- See also
- References
A powidl (also porvidl, powidła, povidla, or powidel) is a plum butter, a type of fruit spread prepared from the prune plum, that is popular in Central Europe. Unlike jam or marmalade, and unlike the German Pflaumenmus (plum puree), powidl is prepared without additional sweeteners or gelling agents.
Powidl is cooked for several hours, in order to achieve the necessary sweetness and consistency. The plums used should be harvested as late as possible, ideally after the first frosts, in order to ensure they contain enough sugar.
Excerpted from Wikipedia’s “powidl” article, available under the CC BY-SA 4.0 licence.