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New York History Review

German Cookery for the American Home

German Cookery for the American Home

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Heirloom German recipes like your grandmother and great-grandmother made when they emigrated to America. Vintage recipe titles in German and English, but with English instructions. Beautifully reprinted from Emma Oswald's 1910 edition with a NEW help section on preparing these recipes in modern kitchens. Hundreds of vintage recipes including Apfelkl sse, Dampfnudeln, Eierstick, Einlauf, Mehlkl sse, Kartoffelkl sse, Semmelkl sse, Tirolkl sse, Wiener Knockerl, Fisch Ragout, Karpfen in Bier Sauce, Delikatess Heringe, Seefisch in Bier Sauce, Seeungenrollen, Huhn Fricassee, Hasenbraten, G nsebraten auf Mecklenbergishe art, Hirschsteaks hit Burgundersauce, Rindfleish mit Apfel, Rinderbr gen, Kalbsbr gen, Ragout Fin in Muscheln, Schweinefleish als Wild, Bratklops, Schinkenscheiben in Burgundersauce, K nigsberger Klops, Bayrisch Kraut, Rizi Pizi, Leipziger Allerei, Braune Petersiliakartoffeln, Rotkohl, Sauerkraut, Sauer Kartoffeln, Pfeffern sse, Mohn Torte, Kaffeekuchen, Marzipan, Stolle, and Berliner Waffeln.

Author: Ella Oswald
Publisher: New York History Review
Published: 12/02/2015
Pages: 264
Binding Type: Paperback
Weight: 0.86lbs
Size: 9.00h x 6.00w x 0.60d
ISBN: 9780996535366

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