No.25—red Wine Soup
A historical recipe from The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922).
A historical recipe
The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Project Gutenberg eBook #63883.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Digitised by Project Gutenberg, eBook #63883 (https://www.gutenberg.org/ebooks/63883). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Germany. Associated with Germany by the book is about German cookery (Cooking, German); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Preparation is designated in Chapter 1, No.
- 29, Soups;
- take only ⅙ of the quantities given.
- No.
- 26—RYE FLOUR SOUP AND MILK SOUP.
- Are described in Chapter 1, Nos.
- 53 and 54.
- No.
- 27—MEAT PUREE FOR THE SERIOUSLY ILL No.
- 1.
- ½ lb.
- of veal or beef roast, medium well done 2 yolks of eggs 1 pinch of salt, if necessary 5 tbsps.
- of stock from the roast Preparation: Chop the meat very finely, pass through a sieve on a porcelain dish, stir with the yolks of eggs and the stock, from which all fat has been removed, then put in a double boiler, and boil until quite thick, stirring occasionally.
- No.
- 28—PUREE OF GAME ROAST.