Citations:powidl

fruit spread prepared by cooking zwetschge plums, similar to jam but traditionally without additional sweeteners or gelling agents

 * 1964, D. Ben Yaakov, European Food Legislation: Selected Chapters of Food Legislation from Denmark, the Netherlands, Switzerland, Belgium, and Austria, page 276:
 * In the manufacture of Powidl, sugar drained off from heavy sugar - fruit making may also be used instead of refined sugar. Refined sugar may be replaced by glucose syrup up to 10 % in relation to the finished products without necessitating a
 * 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:
 * PS: Pflaumenmus. Bohemian recipes for powidl use prunes (dried plums).

italicized

 * 1993, Gustav Meyrink, Walpurgisnacht, Ariadne Press (ISBN 9780929497716), page 95:
 * ... up and crowned with an old toque with a nodding feather, a Christmas present from Countess Zahradka, who brought in the dishes: first of all partridge with sauerkraut, then sliced dumplings made from brown flour with powidl, prune jam.
 * 2000, Dolly Steindling, Hitting Back: An Austrian Jew in the French Résistance page 173:
 * morning to hunt for milk, fruit, vegetables, eggs, and even meat from the farmers. She supplemented this with vegetables from her small garden. I will forever remember her serviettenknödel with powidl, a sweet dumpling with plum  jam.