Salt

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

½ tablespoonful of flour
½ cup of bouillon
½ teaspoonful of meat extract
1 lb. boiled beef
3 eggs

Method

1 pinch of pepper 1 tsp.
of capers Juice of ½ lemon 2½ tbsps.
of butter or lard 2–3 eggs Preparation: The meat is chopped fine or ground twice and mixed well with all the given spices and the soaked rolls.
Make oblong dumplings of this mass, roll them in roll crumbs and fry to a light brown in the butter or lard.
For gravy serve one of sardines or prepare one of the croquette drippings as follows: When the croquettes are done put ½ tablespoonful of flour into the drippings and let it stew a while, then add ½ cup of bouillon or water, ½ teaspoonful of meat extract and salt according to taste.
Let it boil a while and pour the gravy over the croquettes.
No.
26—MEAT PUDDING No.
2.
1 lb.
boiled beef or roast beef ⅛ lb.
bacon 2 yolks of eggs 2 whites of eggs beaten to foam 4 tbsps.
of gravy ½ tsp.
of grated onions 1 tsp.
ground capers 1 roll soaked and the water pressed out Salt, pepper ½ tbsp.
of butter 1 tbsp.
of roll crumbs 3 chopped sardines Preparation: Meat and bacon are chopped fine and mixed well with yolks of 2 eggs, gravy, chopped sardines, onion, salt, capers, pepper and the roll.
Add the beaten whites of eggs;
put into a pudding mold which has been buttered and strewn with roll crumbs.
Set it in a steamer over a kettle of boiling water and let it steam 1½ hours, or bake in the oven for 1 hour.
No.
27—KÖNIGSBERGER KLOPS.