Recipes from The art of German cooking and baking
Records 901 to 950 of 1,027, in reading order. Each links to a modern interpretation.
Black Currant Jellyp. 166Rose Jellyp. 166Blueberry Jellyp. 166Apple Jellyp. 166Crab-Apple Jellyp. 166Peach Marmaladep. 166Apricot Marmaladep. 167Plum Marmaladep. 167Raspberry Marmaladep. 167Raspberry Marmaladep. 167Plum Jamp. 167Pear Jamp. 167Mixed Marmaladep. 167Grape Jellyp. 167Raspberry Syrupp. 167Strawberry Syrupp. 168Cherry Syrupp. 168Raspberry Winep. 168Wild Strawberry Winep. 168Blueberry Juicep. 168Orange Juicep. 168Quince Juicep. 168Currant Juicep. 168Blackberry Juicep. 168Tutti-Frutti in Arrackp. 168Asparagusp. 169Wax Beans No. 1p. 169Red Beetsp. 169Wax Beans No. 2p. 169Green Beansp. 169Salted Green Beansp. 169Young Carrotsp. 169Green Peasp. 170Cornp. 170Whole Tomatoesp. 170Piccalillip. 170Tomato Marmaladep. 170Plain Tomatoes for Soupp. 170Sweet Tomatoesp. 170Tomato Catsupp. 171Tomato Catsupp. 171Rhubarbp. 171Rhubarb Marmaladep. 171Sauerkrautp. 171To Preserve Pearl Onionsp. 171Champignons or Mushroomsp. 171Champignons in Vinegarp. 172Trufflesp. 172Salt Pickles No. 1p. 172Salt Pickles No. 2p. 172