Recipes from The art of German cooking and baking

Records 951 to 1,000 of 1,027, in reading order. Each links to a modern interpretation.

Vinegar Pickles No. 1p. 172 Vinegar Pickles No. 2p. 173 Mustard Picklesp. 173 Spiced Picklesp. 173 Mixed Picklesp. 173 Dried Pearsp. 173 Dried Applesp. 174 Sugared Lemon and Orange Rindp. 174 Glazed Chestnutsp. 174 Roasted Almondsp. 174 Salted Almondsp. 174 Canned Spring Chickenp. 174 Canned Salmon or Other Large Fishp. 174 Canned Fried Chicken, Duck or Wild Gamep. 174 Canned Salmon or Other Large Fishp. 174 Canned Fried Chicken, Duck or Wild Gamep. 174 Minced Meatp. 174 Spiced Green Tomatoesp. 175 Sweet-Sour Sliced Cucumber Picklesp. 175 Dill Picklesp. 175 Chili Saucep. 175 Chili Saucep. 175 English Chow Chowp. 175 Mustard Picklesp. 175 Strong Beef Teap. 179 Beef Teap. 179 Weak Veal Bouillonp. 179 Beef Bouillonp. 179 Beef Tea with Cognacp. 179 Poultry Bouillonp. 179 Lamb Bouillonp. 179 Bouillon of Gamep. 179 Noodle or Grits Soup Made of Clear Bouillonp. 180 Roll Soup with Bouillonp. 180 Barley Gruelp. 180 Rice Gruelp. 180 Sago Soup with Game Bouillonp. 180 Rice Gruelp. 180 Barley Soup with Sweetbreads and Asparagusp. 180 Barley Soup with Sweetbreads and Asparagusp. 180 Plain Barley Gruelp. 180 Chicken Puree Soupp. 180 Veal Puree Soupp. 180 Plain Soup for Invalidsp. 180 Thin Rice Soupp. 181 Pearl Barley Soupp. 181 Rye Bread Soupp. 181 Fruit Soupp. 181 Breast of Pigeon with White Gravyp. 182 Breast of Partridge with Madeira Saucep. 182