A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

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Entry from October 03, 2018
Knoephla (soup)

Knoephla is a type of dumpling, and knoephla soup is popular in North Dakota. The name appears to be from the German dialect word “knöpfle,” meaning “little knob/button.” Recipes for knoephla soup vary, but it’s often a thick chicken and potato soup.
“Knoephlas, or German noodles” was printed in the The State Journal (Lansing, MI) on November 11, 1962. “Kase Knoephla” was in a restaurant ad in the Bismarck (ND) Tribune on February 8, 1982.
“Knephla & Sauerkraut & Wieners” and “Kase Knephla or Cheese Buttons” was printed in a restaurant ad in the Bismarck (ND) Tribune on April 20, 1970.
Wikipedia: Knoephla
Knoephla, also spelled knephla /ˈnɛflə/, is a type of dumpling, commonly used in soups. The word is related to the modern German dialect word Knöpfle, meaning little knob/button. Traditional knoephla soup is a thick chicken and potato soup, almost to the point of being a stew. It is particularly common in the U.S. states of Minnesota, South Dakota, and North Dakota, where there was significant settlement of German emigrants from the Russian Empire. There are different iterations known throughout, though the North Dakotan iteration typically contains just potatoes, dumplings, onions and parsley.
11 November 1962, The State Journal (Lansing, MI), “W.S.C.S. Plans For Kraut Supper,”  pg. C-10, col. 2:
Mrs. Edward Oppenlander has charge of the dinner which will also feature Knoephlas, or German noodles.
20 April 1970, Bismarck (ND) Tribune, pg. 5, col. 5 ad:
Knephla & Sauerkraut & Wieners
Kase Knephla or Cheese Buttons
8 February 1982, Bismarck (ND) Tribune, pg. 12, col. 5 ad:
Prairiewood Inn Restaurant
All You Can Eat!
German Dinner
Kase Knoephla
Sausage & Sauerkraut
Mashed Potatoes
27 November 1982, Bismarck (ND) Tribune, pg. 7, col. 1 ad:
Ron’s Family Restaurant
Knoephla Soup served daily
12 October 1994, Edmonton (Alberta) Journal, Judy Schultz column, pg. D3:
FOODFINDER: Do you know anything about an old recipe for a German chicken soup called knoephla? It has a cream base. I enjoyed it in a restaurant in North Dakota, and would like to find a recipe. Would anyone have a possible source? Evelyn Scott, Winterburn
Google Books
The Dakotas:
Off the Beaten Path

By Robin McMacken
Old Saybrook, CT: Globe Pequot Press
Pg. ?:
If kraut’s not your style, try knoephla soup (spelled many ways, but the soup is always buttery with potatoes and dumplings) and fleischkuekle, a beef-filled pasty, or pierogi.
Google Groups: rec.crafts.textiles.quilting
OT: What’s yer Comfort Food??
Connie Einarson
Our first day of winter official soup is Knoephla, which is also a creamy potato soup, with carrots, celery, onions and Dumplings. MMMMM—good stuff!!!!
Connie from ND
Google Groups: rec.sport.football.college
Knoephla soup
I never heard of knoephla soup until I moved to North Dakota and about half the restaurants would serve it (not every day, maybe once a week). I liked it but it’s rather bland. I haven’t seen it since I moved away from North Dakota.
Google Books
Stephen Fry in America
By Stephen Fry
London, UK: HarperCollins
Pg. 206:
The signature dishes of the house are Knoephla (a chicken, potato and dumpling soup), Fleischkuechle (a hamburger wrapped in pastry and deep fried) and the classically elegant and sophisticated ‘Fried Dough’.
Google Books
German Recipes From Mom
By Karla Nelson
Lulu Press (Lulu.com)
Pg. 10:
Knoephla Soup
4 tbsp. butter more or less
4 stalks celery shredded or diced small
6 medium potatoes peeled and diced
2 onions chopped small
12 c chicken broth or bullion to taste
Salt and pepper to taste
1-cup cream
Knoephla dough
3 1/2 cups flour
1 tsp. salt
1 cup milk
1/4 tsp. baking soda
I’m literally considering driving an hour to Fargo tomorrow just to buy knoephla soup
1:14 AM - 21 Sep 2018

Posted by Barry Popik
New York CityFood/Drink • Wednesday, October 03, 2018 • Permalink

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