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The Kaiser roll (Emperor roll, German: Kaiserbrötchen (German: [ˈkaɪ̯zɐˌbʁøːtçən] ⓘ), Slovene: kajzerica, Polish: kajzerka, Hungarian: Császárzsemle), also called a Vienna roll (Wiener Kaisersemmel; as made by hand also: Handsemmel), or a hard roll, is a typically round bread roll, originally from Austria. It is made from white ...
Kaisersemmel or Imperial roll. In the 19th century, for the first time, bread was made only from beer yeast and new dough rather than a sourdough starter. The first known example of this was the sweet-fermented Imperial "Kaiser-Semmel" roll of the Vienna bakery at the Paris International Exposition of 1867. [2]
The Kaiser-class ocean liners or Kaiserklasse refer to four transatlantic ocean liners of the Norddeutscher Lloyd, a German shipping company. Built by the AG Vulcan Stettin between 1897 and 1907, these ships were designed to be among the largest and best appointed liners of their day. These four ships, two of which held the prestigious Blue ...
SMS Kaiser [a] was the lead ship of the Kaiser-class ironclads; SMS Deutschland was her sister ship. Named for the title "Kaiser" (German: Emperor), held by the leader of the then newly created German Empire, the ship was laid down in the Samuda Brothers shipyard in London in 1871. The ship was launched in March 1874 and commissioned into the ...
The NDL liner Kaiser Wilhelm II, which made its maiden voyage in 1903 Flagships of North German Lloyd – Bremen and Europa. Norddeutscher Lloyd (NDL) was formed in 1857 in the City-State of Bremen, offering passenger and cargo transportation between Bremen and New York, with an emphasis on emigration to the United States.
Plan and profile drawing of the Kaiser class; the shaded areas represent the portion of the ships protected by armor 26 cm RK L/20 in the battery of SMS Kaiser, 1890. The Kaiser-class ships were 88.5 m (290 ft 4 in) long at the waterline and 89.34 meters (293 ft 1 in) long overall. They had a beam of 19.1 m (62 ft 8 in) and a draft of 7.39 m ...
Leberkäse ⓘ (German, literally 'liver-cheese'; sometimes also Leberkäs or Leberka(a)s) in Austria and the Swabian, Bavarian and Franconian parts of Germany, 'leverkaas' in the Netherlands and Fleischkäse ("meat-cheese") in Saarland, Baden, Switzerland and Tyrol) is a speciality food found in the south of Germany, in Austria and parts of Switzerland. [1]
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