Sorrel Gravy
From The art of German cooking and baking, 1922
Serves 6
The sorrel is cleaned and treated like spinach and boiled the same way, then rubbed through a sieve.
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 80. The excerpt below is the record exactly as published.
SORREL GRAVY, Quantity for 6 Persons. 1/12 lb. of butter 2 yolks of eggs 2 % tbsps. of flour % tsp. of sugar 1 pt. bouillon 1 pinch of pepper % cupful of sweet cream Salt to taste I % cup of sorrel puree
Cook this with the app: pantry check, scaling, and the assistant.