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A fruit spread prepared by cooking zwetschge plums, similar to jam but traditionally made in Central Europe without additional sweeteners or gelling agents.
2007 May 22, margaret suran, "Re: Seattle Cheese Festival from rec.food.cooking", in rec.food.cooking, Usenet:
There is also a Bohemian pastry called Buchteln in Vienna. Yeast dough filled with powidl or pot cheese, always baked, of course. Perhaps that got mixed in here, too.
2007 September 20, Victor Sack, “Re: Trip to Penzey's”, in rec.food.cooking (Usenet):
They can have any filling... fruit or berries, jam, powidl (a very thick jam-like plum or prune concoction), curd cheese, any kind of kasha, potatoes, meat or poultry, mushrooms, fish (smoked salmon or lox), etc.
2016 May 2, Kay Lancaster, “Re: OT plums or Prunes”, in alt.sewing (Usenet):
Bohemian recipes for powidl use prunes (dried plums).
2021 December 8, Józef Hernik, Maria Walczycka, Edward Sankowski, Betty J. Harris, Cultural Heritage—Possibilities for Land-Centered Societal Development, Springer Nature, →ISBN, page 66:
The consistency of powidl is only achieved by evaporating water from the overcooked fruit mash. The traditional method used is to overcook and thicken the fruit mash in copper cauldrons or stone pots (Pisch 1902).
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