Recipes from The art of German cooking and baking

Records 351 to 400 of 1,027, in reading order. Each links to a modern interpretation.

Vanilla Saucep. 82 Cocoa Saucep. 82 Chocolate Saucep. 82 Lemon Saucep. 82 Maraschino Saucep. 82 Cherry Saucep. 82 Prune Saucep. 82 Apricot Saucep. 82 Strawberry Saucep. 82 Raspberry Saucep. 83 Fruit Puree Saucep. 83 Potatoes in Their Skins or Jacketsp. 83 New Potatoes in Their Jacketsp. 83 Baked Potatoesp. 83 Baked Potatoesp. 83 Peeled Potatoesp. 83 Small Potato Ballsp. 83 Utilizing the Remnants of Potato Balls, Mashed Potatoesp. 84 Parsley Potatoesp. 84 French Fried Potatoes, Pomme Soufflep. 84 Potato Chipsp. 84 Stuffed Potatoesp. 84 Baked Potato Puddingp. 84 Potato Croquettesp. 84 Potato Balls, Friedp. 84 Sour Potatoesp. 85 Creamed Potatoesp. 85 Potato Puddingp. 85 Steamed Potato Puddingp. 85 Potato Pancakesp. 85 Bouillon Potatoesp. 85 Sardine or Herring Potatoesp. 86 Potatoes with Crackersp. 86 Fried Raw Potatoesp. 86 Sweet Potatoesp. 86 Potato Dumplings from Boiled Potatoesp. 86 Another Kind of Potato Dumplingsp. 87 Raw Potato Dumplingsp. 87 Asparagus with Brown Butterp. 87 Asparagus with Creamed Butterp. 87 Asparagus with Cream Dressingp. 87 Canned Asparagusp. 88 French Asparagus with Cream Dressingp. 88 Green Asparagusp. 88 Scalloped Cauliflower au Gratinp. 89 Artichokes with Butterp. 89 Stewed Artichokesp. 89 Canned Artichokesp. 89 Scalloped Artichokes with Cheesep. 89 Spinachp. 91