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Alphabet in Kurrent script from about 1865. The next-to-last line shows the umlauts ä, ö, ü, and the corresponding capital letters Ae, Oe, and Ue; and the last line shows the ligatures ch, ck, th, sch, sz (), and st. Danish Kurrent script (»gotisk skrift«) from about 1800 with Æ and Ø at the end of the alphabet Sample font table of German handwriting by Kaushik Carlini, 2021
German has four special letters; three are vowels accented with an umlaut sign ( ä, ö, ü ) and one is derived from a ligature of ſ and z ( ß ; called Eszett "ess-zed/zee" or scharfes S "sharp s"). They have their own names separate from the letters they are based on.
Sütterlin is based on older German handwriting, which is a handwriting form of the Blackletter scripts such as Fraktur and Schwabacher, the German print scripts used at the same time. It includes the long s (ſ) as well as several standard ligatures such as ff (f-f), ſt (ſ-t), st (s-t), and ß (ſ-z or ſ-s).
In German Kurrent writing, the superscripted e was simplified to two vertical dashes, which have degenerated to dots in both handwriting and German typesetting. Although the two dots look like those in the diaeresis (trema) diacritical marking, a distinction should be made between umlaut and diaresis because the two have different functions.
Fraktur is still used among traditional Anabaptists to print German texts, while Kurrent is used as hand writing for German texts. Groups that use both forms of traditional German script are the Amish, Old Order Mennonites, Hutterites, and traditional Plautdietsch-speaking Mennonites who live mostly in Latin America today. [citation needed]
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This is the pronunciation key for IPA transcriptions of Standard German on Wikipedia. It provides a set of symbols to represent the pronunciation of Standard German in Wikipedia articles, and example words that illustrate the sounds that correspond to them.
A type of German Christmas biscuit made of flour, butter, sugar and eggs. Spritzkuchen: A fried pastry similar to doughnuts: Stollen: A fruit cake containing dried fruit and often marzipan and covered with sugar, powdered sugar or icing sugar. Streusel: A crumbly topping of flour, butter, and sugar Streuselkuchen: A yeast dough covered with ...
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