Recipes from The art of German cooking and baking

Records 1 to 50 of 1,027, in reading order. Each links to a modern interpretation.

Bouillonp. 1 Bouillon of Meat Extractp. 1 Bouillon of Beefp. 1 Dumplings for Bouillonp. 1 Butter-Dumpling Soupp. 1 Liver-Dumpling Soupp. 1 Meat-Dumpling Soupp. 1 Sponge-Dumpling Soupp. 2 Farina-Dumpling Soupp. 2 Curdle Soupp. 2 Marrowstrips for Soupp. 2 Breadsticks for Bouillonp. 2 Cheesesticks for Bouillonp. 3 Cheese Pastryp. 3 Cheese Pastryp. 3 Flour Dumplingsp. 3 Rice Soup with Bouillonp. 3 Bouillon Rice Soup with Tomatoesp. 3 Rice Soup with Milkp. 3 Cold Rice Soup with Applesp. 3 Bean Soup with Bouillonp. 5 Bean-Puree Soup with Crab or Lobster Butterp. 5 Pea Soup with Bouillonp. 5 Lentil Soupp. 5 Fresh Vegetable Soup with Bouillonp. 5 Asparagus Soup with Bouillonp. 5 Cauliflower Soup with Bouillonp. 6 Sorrel Soup with Bouillonp. 6 Celery Soup with Milkp. 6 Tomato Soupp. 6 Tomato Soup with Milkp. 6 Mock-Turtle Soupp. 6 Calf's Head Soupp. 6 Potato Soup with Bouillonp. 7 Potato Soupp. 7 White Wine Soupp. 7 Red Wine Soupp. 7 Beer Soupp. 7 Apple Soupp. 7 Rye Bread Soupp. 8 Flour Soup (Wheat)p. 8 Rye Flour Soupp. 8 Milk Soupp. 8 Chocolate Soupp. 8 Fish Soup with Fish-Dumplingsp. 8 Fish Soupp. 8 Crawfish or Crab Soup with Marrow-Dumplings or Liver-Dumplingsp. 9 Oyster Soupp. 9 Chicken Bouillon to Drinkp. 9 Pigeon Bouillon to Drinkp. 9