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Classic Cookbooks
& Recipes
Henriette Davidis' Practical Cook
Book Compiled For The United States From The Thirty-Fifth German Edition.
by Henriette Davidis - 1896
German Cook Book - Alphabetical Index
Table
of Contents
Division A. Miscellaneous Receipts.
Almond Forcemeat 8
Almond Paste 12
Anchovy Butter 3
Anchovies how to prepare 8
Beef Forcemeat 7
Brown Broth 6
Browned Butter 2
Browned Flour 1
Celery and Parsnips for Soups 9
Chestnuts prepared for various cooking purposes 10
Clarified or melted Butter 2
Clarifying Sugar 2
Cleaning and scalding Rice 2
Clear Broth For White Stews 5
Coloring for Brown Soups, Ragouts and Sauces 6
Crab Butter 8
Crabs with Dressing 10
Cream of Anchovies for Meat Patties or Toast 8
Currants, how to wash 12
Dill in Vinegar for Pickling purposes 11
Eggs in Soups, Gravies and Stews 4
Epicurean Butter 3
Fairy Butter 3
Fat, to Fry 5
Fish Forcemeat 7
Flour browned in Butter 1
Flour rubbed in Butter 1
Forcemeat Dressing for Pigeons or in Breast of Veal 7
Fried Bread for Soups and dumplings 4
Frosting 1
Goose Oil 4
Kidney Suet, to prepare 5
Lemons, how to keep 12
Flour Forcemeat 6
Mushrooms 9
Mustard 11
Onions, to scald 10
Orange Peel, how to preserve 12
Parsley Butter 3
Parsnips, and Celery for Soups 9
Pepper, Cloves and Mace, when to prepare 11
Pistachios 10
Poultry Forcemeat 7
Raisin Forcemeat 8
Raisins, how to clean 12
Rice, cleaning and scalding 2
Sago, to prepare 2
Spice Extract for Stews 11
Sugar, to clarify 1
Truffles 9
Veal Forcemeat for Soups and Dumplings 7
Veal Sweetbreads for Stews and Gravies 10
White Stew, Clear Broth for 5
Division B.-Soups.
Apple Soup 49
Apple Soup with Currants 40
Apricot Cold Soup 51
Barley Soup for invalids 47
Beef Broth Soup for invalids 31
Beef Soup with Pearl Barley and Rice 18
Beef Tea 30
Beer Cold Soup 52
Beer Soup with Raisins 43
Beer Soup with Milk 43
Bread Soup for invalids 48
Brown Flour Soup 47
Brown Soup made from Bones of Hare, Game or Roasts 29
Buttermilk Cold Soup 52
Buttermilk with Pearl Barley, good for invalids 46
Buttermilk with Prunes or Raisins 46
Calf's Head Soup 22
Cherry Cold Soup 51
Cherry Soup 49
Chicken Soup 23
Chocolate Soup 46
Clear Brown Beef Soup 18
Clear White Beef Soup 17
Coarse Barley Groats Soup 41
Cornmeal Soup 46
Crab Soup 26
Dried Prunes Soup 50
Dumplings in Soups 16
Early Vegetable Soup 34
Eel Soup (Bremen style) 26
Eel Soup (Hamburg style) 26
Extract of Beef Soup 17
French (vegetable) Soup 19
Fish Soup 27
Frothy Beer Soup 42
German Soup with Tapioca 31
German Soup 35
Gravy Soup 21
Green Pea Soup 34
Grits Soup with Milk 45
Hare Soup 29
Hasty Cracker Soup 41
Hasty Beef Soup 18
Hasty Beer Soup 42
Herb Soup for invalids 40
Hotch Potch or Scotch Soup 39
Jacobine Soup 30
Kaiser Soup of Wild Fowl and Rabbit or Hare 25
Lentil Soup 37
Lentil Soup with Partridges 37
Mock Turtle Soup 28
Mutton Broth 23
Milk Soup served either warm or cold 44
Mixed fruit soup for invalids 50
Noodle Soup with Milk 45
Nutritious Milk Soup 44
Oatmeal Soup for Invalids 48
Oatmeal Soup with Milk 46
Oatmeal Soup with Potatoes 33
Old Pea Soup 35
Onion Soup (South Germany style) 47
Orange Cold Soup 51
Ox-tail Soup 20
Ox-Tongue Soup 19
Oyster Soup 25
Partridge Soup 30
Pearl Barley and White Wine Soup 41
Pearl Barley and Milk Soup 45
Pigeon Soup for invalids 31
Plum Soup 49
Plum soup with Milk 49
Potato Soup 33
Princess Soup 22
Prune Soup for invalids 50
Quantities and length of time for cooking
Sago, Rice, Barley and Fancy Noodles 16
Quick Beef Broth 16
Rice Soup with Milk 45
Rice Soup with Raisins 48
Russian Cabbage Soup 32
Sago or Rice Cold Soup 51
Sago Soup with Claret 41
Sago Soup with milk 46
Schweriner Soup 35
Silesian Celery Soup 38
Sorrel Soup 38
Soup a l'aurore 39
Soup, how to make stronger 16
Soup made with pastry dough 47
Soup stock, general directions for cooking 13-14
Soups, to thicken 15
Soup, vegetables and Meat 32
Split Pea Soup 35
Strawberry and Raspberry Cold Soup 51
Strawberry Soup 49
Sweet Barley Broth 48
Thickening for Soups 15
Toast Soup for invalids 48
Tomato Soup 18
Veal Soup 21
Veal Soup for invalids 31
Veal Sweetbread Soup 22
Vegetable Soups made with Extract of Beef 34
Vegetables in Soups 15
Westphalian Cold Soup 52
Whipped Cream 52
Whipped Sour Cream 52
White Bean Soup 36
White Flour Soup 47
White Wine Soup 40
Windsor Soup 24
Wine Soup, plain 41
Wine Soup for invalids 43
Wine Cold Soup 50
Division C.-Vegetables
Artichokes 69
Artichokes for invalids 85
Asparagus 60
Asparagus, imperial (Kaiser) 61
Asparagus in rusks 61
Asparagus, stewed 60
Asparagus with young Carrots 61
Beans, salad, pickled 84
Beans sliced 70
Beans, sliced, with Milk 71
Beans, string 66-67
Beans, string, pickled 84
Beans, white 84
Brussels Sprouts 56
Butter Beans 70
Cabbage, filled 74
Cabbage, red, (Kappes) 71
Cabbage, stuffed 73
Cabbage, white 72
Cabbage, white, with Mutton(Mecklenburg style) 73
Cabbage, winter (Bremen style) 80
Carrots and Peas 62
Carrots, early 62
Carrots, winter 78
Cauliflower 68
Cauliflower with Parmesan Cheese 69
Celery, stewed 75
Celery, stuffed 75
Chestnuts, sweet 78
Cleanliness 53
Cucumbers, cooked 76
Cucumbers, stewed 75
Cucumbers, stuffed 76
Dandelions 58
Duck in Savoy Cabbage 71
Egg Plant 69
Endives 59
Greens for the family table 59
Greens from stems and stalks of turnips and beet tops 59
Hints on cooking Vegetables 53
How to cook preserved Beans and Cabbage tender rapidly 55
How to economize in using Butter and how to rapidly
cook the Vegetables tender 53
Hunter's Cabbage (Jager-Kohl) 73
Kohlrabi 68
Kohlrabi, filled 68
Leipzig Hotch Potch 61
Lentils 85
Lentils in Mecklenburg style 85
Lettuce, stewed 67
Mushrooms, fresh 77
Mushrooms, fried 77
Mushrooms, stuffed 77
Onions, stewed 75
Onions, staffed 75
Parsnip's 79
Peas, dried, or Pea Puree 84
Peas, green 62
Peas, grean, boiled with Spring Chicken and Crabs 63
Peas, green, with Codfish 64
Peas, sweet 64
Potato Balls (Rissoles) 91
Potato Noodles 91
Potatoes and fresh Pears 90
Potatoes, baked, with Cheese 90
Potatoes, baked, with Sausages 89
Potatoes, breaded 88
Potatoes, curried 89
Potatoes, roasted 88, 92
Potatoes, sliced (German style) 91
Potatoes, stuffed 90
Potatoes, Spareribs and sour Apples baked together 89
Potatoes with Apples 90
Potatoes with Buttermilk 88
Potatoes with Herring 87
Potatoes with Parsley and boiled Fish 87
Potatoes with various kinds of Sauces 87
Puree of White Beans for convalescents 85
Salsify or Oysterplant 56
Savoy Cabbage 71
Serving 55
Shredded Cabbage (Westphalian style) 81
Sorrel 58
Sourkrout 81
Sourkrout with Pheasants and Oysters 83
Sourkrout with Pike 82
Sourkrout with Oysters and Rhinewine 83
Sour Potatoes with Bay Leaves 87
Spinach 57
Spinach (French style) 57
Spinach (Saxony style) 57
Spinach, moulded 58
Spinach with Rice 58
To cook Bean salted for Winter use 83
To preserve the fresh color of Vegetables 54
Tomatoes, Spanish 79
Tomatoes, stuffed 79
Truffles, filled 77
Turnips 80
Turnips, early 65
Turnips, early, with Mutton 65
Vegetables, mixed 64
Vegetables, mixed,with Mutton (English style) 66
Vegetables, Spanish mixed, or Hotch Potch 66
Vegetables with Barley Groats 67
Warmed-over dishes 55
When Vegetables should be thickened 55
Division D.-Meats.
I BEEF
Beef a la mode 98
Beef au Gratin 111
Beef prepared like a Hare Roast 101
Beef Roll 111
Beefsteaks 103
Beefsteak, chopped 104
Beefsteak, raw 104
Beef, pickled 115
Beef, smoked 116
Beef, stewed 104
Beef stewed in Beer 102
Breakfast Stew 107
Breakfast Stew (Pinkelsteiner Fleisch) 106
Brown Ragout of small Beef Dumplings 105
Crusted boiled Soup Meat 112
Charles X 109
Cooking Meat 94
Escallops with Mustard Sauce 106
Filet of Beef 97
Filet of Beef with Madeira Sauce 98
Fried Chopped Beef 108
Fried Meat Loaf made of fresh Meat 100
Fried minced Scallops (German Panhas) 115
Fried Sour Rolls 115
Fried Tongues a side dish 108
Fricco, Spanish 106
Gravy 95
Goulash (an Hungarian dish) 105
Hash 113
Hash made of Soup Meat or remnants of Roast 113
Irish Stew made of Meat remnants 112
Kettle Roast 97
Larding 93
Meat Balls, hasty 110
Meat Balls made of Roast or Boiled Meat remnants 110
Meat Cream 114
Meat Fritters (Dominikaner-schnitte) 114
Meat Loaf 109
Meat Loaf, stewed 110
Meat Pudding a la Zurich 115
Meat, prepairing 93
Meat remnants 96
Milan Roast 100
Ox-tongue Brown Ragout 107
Ribs of Beef for invalids 116
Roasting 94
Roast Beef 96
Roast Beef with Dressing 102
Roast Beef, left over, to warm 101
Rolled Roast 97
Rosini Fillet 98
Round of Beef 102
Salted Tongue for Sandwiches 108
Sliced Tongue 108
Small Forcemeat Balls 110
Smoked Tongue 116
Soup Meat Stewed with Apples 113
Soup Meat with Onions 113
Soup with Raisin Sauce 114
Soup Meat Cutlets 112
Soup Meat Ragout 114
Soup Meat Salad 113
Sour Beef (Sauerbraten) 99
Soup Meat, stewed, served with the Potatoes
after the Soup 112
White Fricassee of Tongue 107
II VEAL
Breast of Veal, stewed 118
Brest of Veal, stuffed 118
Calfs Brain Ragout 123
Calf's Head, baked 124
Calf's Head, Boiled, with Gravy 124
Calf's Head, English, or Mock Turtle Ragout 123
Escallops 125
Fricandeau of Veal 119
Fricandeau of Veal, Hunter's 118
Fried Cold Veal Slices 127
Leg or Loin of Veal, roast 117
Liver, fried 126
Liver Dumplings 127
Liver, Stewed 126
Meatballs made of Boiled Veal 127
Minced Kidney with Roast Veal 118
Neck of Veal, roast 117
Paprican (Hungarian dish) 122
Ribs of Veal, stewed 120
Roast Veal Ragout 128
Roast Veal, warmed over, a la Gourmand 128
Roast Veal, warmed over 127
Sausages of small Meatballs made of Cold Veal Roast 127
Sweetbreads 124
Sweetbread Fritters 120
Veal Roll, stuffed 122
Veal Cutlets 121
Veal Forcemeat Sausage 126
Veal Kettle Roast 118
Veal Roast for invalids 128
Veal Rolls 125
Veal Stew or Fricassee 121
Veal Sweetbreads for invalids 129
Veal Sweetbread Pudding for invalids 129
Veal Steak, Vienna (Wiener- Schnitzel) 121
Veal Tongue for invalids 129
Veal Steak for invalids 128
Veal Kidney Fritters 120
III.-IV MUTTON HARES
Hare, Brown Ragout (Kanin- chenpfeffer) 137
Hare Soup, English 135
Hare, roasted 136
Hare Fricassee (White Ra- gout) 137
Hare, tame, roasted like Wild Hare 136
Lamb Fricassee with Capers and Anchovy 133
Lamb Chops for invalids 134
Mutton Chops, broiled 132
Mutton sliced, fried 134
Mutton Curry 134
Mutton and Lamb Chops 132
Mutton Fricassee 133
Mutton, Leg of, stewed 131
Mutton Ragout 133
Mutton, remnants, with Pickles 134
Mutton, stewed with Claret 132
Ragout of Roast or Boiled Mutton 134
Roast Lamb 131
Roast Leg of Mutton 131
Saddle of Lamb Roasted like Venison 132
Saddle or Leg of Mutton prepared like Game 129
V -PORK
Frankfurth Sausages 146
French Loin of Pork with a Crust (Mecklenburg style) 138
Ham, baked whole 138
Ham, boiled 140
Ham Croquette 146
Ham Remnants with Asparagus 147
Ham, prepared like Wild Boar 139
Ham with Burgundy Sauce 141
Ham with Madeira Sauce 141
Pig, roast 142
Pork Chops 143
Pork Croquette in South Germany style
(Sueddeutsche Schnitzchen) 144
Pork Cutlets, chopped 143
Pork Headcheese 142
Pork Sausage 143
Pork Steaks, chopped 144
Pork, pickled 143
Pork remnants, warmed over 146
Pork Tenderloins 144
Roast Pork 139
Roast Pork in packages 146
Sausages and Apples, fried 145
Sausages (fresh) "Mettwurst" 145
Slices of Pickled Pork, fried 146
Smoked Pigs Head, how to cook 143
Smoked Pork Sausages 145
Smoked Raw Ham Steaks 114
Spare Ribs, stuffed 142
Sweet-sour Ragout of Pork 144
VI - VII GAME TAME AND WILD FOWL
Capon Remnants, baked 160
Capon, roasted 160
Capon stewed with various kinds of Sauces 160
Chicken, baked in South Germany style (Backhaenel) 162
Chickens, baked in gravy 161
Chicken Fricassee in Rice with Crabs 163
Chicken with Macaroni or Rice 165
Chickens in Rice 165
Chicken Souffle 164
Chicken with Pearl Barley 165
Chickens with Tomatoes 166
Curried Meats 175
Ducks a la Francaise 168
Duck, roasted 167
Ducks, stewed in a Brown Gravy 168
Ducks stewed with Onions 167
Ducks with Claret 167
Ducks with Dumplings 168
Ducks with new Turnips 169
Ducks, jellied 169
Fricassee of Capons, Young Spring Chickens or Pigeons
with Crabs 162
Fricassee or Ragout with a Rice Border 164
Game Hash 153
Game Headcheese 153
General rules for the disposition and preparation
of Game 147
Goose Giblets 171
Goose Giblets in Westphalian style 170
Goose in jelly 170
Goose Liver, fried 170
Goose Neck, stuffed 172
Goose Ragout 172
Goose, roasted 169
Hare Ragout (Hasenpfeffer) 150
Hare, roast 149
Hare, stewed and steamed 150
Hen-turkey in a Fricassee Sauce 159
Patridge Cutlets for invalids 176
Partridges, Grouse or Prairie Chickens 173
Partridges in Saxony style 174
Pheasants with Macaroni 173
Pheasants with Sourkraut 173
Pheasant, roasted 172
Pigeons, roasted 166
Page Pigeons with Asparagus Tips 166
Poultry, remnants, minced for invalids 177
Prairie Chickens with Gravy cold 174
Salmi of Snipe, Grouse and Wild Ducks 176
Snipe, roasted 174
Spring Chicken, roasted 161
Spring Chicken and Pigeon Ragout 163
Spring Chicken in Sauce 164
I To Bone Poultry 157
Turkey, roasted 158
Turkey with Forcemeat 158
Turkey in Vienna style 159
Venison Chops, (Mailaender Rehrippchen) 152
Venison Ragout 152
Venison, Roast Haunch of 151
Venison, Roast Loin of 151
Venison, stewed shoulder of 153
Wild Duck 169
Wild Goose 173
Division E. Meat and Game Pies, etc
I LARGE MEAT PIES
Crab Pie or Fricassee 188
Eel Pie 190
Fine Meat Pie 188
Forcemeat Pie 187
Fresh Fish Pie 188
Game Pie, water crust 183
Goose Liver Patties 178
Hare or Wild Fowl Pie with butter crust 184
Hot Meat Pie 187
Macaroni Pie with Ham and Cheese 188
Meat Pie, English 187
Mixed Meat Pies 185
Mock Turtle Pie 186
Pie of Whole Fishes 189
Picnic Pie 191
Salmon Pie 190
Salmon Pie, Russian 190
Timbale with Ragout 183
Timbale of Grouse 180
Timbale of Macaroni and Loin of Venison 182
Timbale (turned Meat Pies) 180
Veal Pie, colo 191
Venison Pie 184
II SMALL MEAT PIES
Anchovy Patties 193
Baking Small Meat Pies 192
Brown Gravy Patties 194
Chicken Patties 192
Chicken Patties, baked 196
Chicken or Veal Patties with Cheese 192
Crab Patties 194
Hasty Patties made from Meat remnants 195
Mushroom Patties 195
Oyster Patties 194
Patties in Moulds 195
Puff paste Ornaments (Fleurons) 192
Rice Patties 195
Sweetbread Patties 193
Talleyrand Patties 196
Veal Patties 193
Division F. Fish and Shell Fish
I FRESH WATER FISH
Blue Pike with Butter and Horseradish 211
Brook Trout, boiled with a blue color 206
Burbot, fried 215
Carp, baked whole 209
Carp cooked blue 207
Carp, cold with Sauce 210
Carp and Eel mixed 208
Carp, Fillet of 209
Carp, Hungarian 209
Carp in Mayonaise Sauce 210
Carp, pickled 210
Carp, stuffed 208
Carp with a Claret Sauce 207
Carp with a Polish Sauce 207
Eels, boiled 202
Eel in cases 205
Eel, Fricassee of, Bremen style 203
Eel, fried 204
Eel, pickled 205
Eel Pout or Burbot 215
Eel, rolled 204
Eel Stew (English style) 205
Eel, stewed 203
General directions for preparing and cooking fish,
together with a table showing
when they are in season 197-201
Perch Hollandaise 210
Perch in a French Sauce 211
Pike, baked 213
Pike, baked with Sour Cream 214
Pike, chopped and baked 212
Pike, Fricassee of 214
Pike, larded 212
Pike Salad 215
Pike Steaks with Savory Herbs 215
Pike, stewed 212
Pike with Egg Sauce 214
Pike with Parmesan Cheese and Onions 213
Salmon, boiled 201
Salmon, pickled 202
Salmon with Savory Herbs 202
Trout, baked 207
Trout Steaks with varions kinds of Sauces and Vegetables 206
II SALT WATER FISH
Anchovy Sandwiches 223
Bloaters, broiled 225
Caviar Sandwiches 223
Cod Fish, boiled 217
Cod Fish, fresh 218
Cod Fish Roulades, stewed 218
Crabs 227
Fish Pudding 227
Fish Rice 223
Haddock, boiled 219
Haddock, stuffed 219
Haddock with Savory Herbs 219
Haddock in Hamburg style 220
Herring, broiled 224
Herring Cream 225
Herring for tea 225
Herring, fresh, boiled 224
Herring, fresh, fried 224
Herring, pickled 224
Herring Rolls 225
Herring, salt, fried in Mecklenburg style 224
Herring with Remoulade Sauce 225
Lobster, boiled 225
Lobster Fricassee with Fish Balls and Asparagus 226
Lobster Salad with Caviar Sandwiches 227
Lobsters, American 226
Mackerel, boiled 222
Oysters, fried 227
Oyster Stew 227
Smelts, boiled 222
Soles, baked 221
Soles, boiled 221
Soles, Fillet of 221
Soles, Fillet of, baked with Sauce 222
Soles, fried 221
Soles, fried with Lemon Juice 222
Soles, fried, Bremen style 221
Sturgeon a la Epicure 216
Sturgeon, boiled 216
Sturgeon Steaks 216
Turbot, baked 220
Turbot, boiled 220
Turbot, crusted 220
Division G. -Rare Dishes,
Badger, Ragout of 233
Badger, roast 233
Bear, roast 234
Bears Paws 233
Beaver Tails, roast 234
Coot 231
Frog Leg Pie 231
Frog Legs, Ragout of 231
Guinea Fowl 231
Mountain Cock or Grouse 232
Mountain Cock Pies 233 P
Peacock, roast A Suabian receipt 231
Peacock Pie, Suabian 232
Ptarmigan or White Grouse 231
Snail Salad 231
Snail Soup 230
Snails in Sauce 230
Turtle Soup 228
Turtle Soup, canned 229
Division H. Hot Puddings
Berlin Pudding 243
Biscuit Pudding served either Warm or Cold 242
Bread (Zwieback) Pudding 214
Bread Puddings with Currants or Cherries 244
Brown Sago Pudding 241
Cabinet Pudding 239
Chocolate Pudding 243
Common Pudding with Yeast 245
Crab Pudding 248
Cream Pudding with Macaroons 241
Currant Pudding 240
English Apple Pudding 237
English Chestnut Pudding 238
English Plum Pudding 236
English Warm Meat Pudding 247
Farina Pudding 239
Figaro Pudding 240
Fine Pudding with Yeast 245
Fish Pudding 248
Flour and Bread Pudding with Fruit,
particularly Pears or fresh Plums 245
Fruit Pudding 246
How Puddings are cooked 235
Indian Pudding 247
Liver Pudding 249
Neckar Pudding 247
Plum Pudding with Wheat Bread 237
Potato Pudding 244
Potato Pudding with Yeast 245
Portuguese Pudding 241
Prince Regent Pudding 245
Pudding made of cold Veal Roast 248
Pudding made of remnants of boiled Cod Fish 249
Rice Puddings with Macaroons 238
Roll Pudding 246
Rolled English Pudding 237
Suabian Pudding 242
Suet Pudding 238
Uncle Tom's Pudding 243
Vermicelli Pudding 242
Warm Vanilla Pudding 243
White Sago Pudding 241
Division I. Souffles, etc
Apple Souffle 256
Bread and Walnut Souffle 253
Brussels Rice Souffle with Frosting 251
Chestnut Souffle 257
Cheese Souffle to be served after the Soup 258
Chocolate Souffle 252
Convent Souffle 253
Dauphin Souffle 253
Egg (omelette) Souffle 254
Flour Souffle 252
Form of the Mould, etc 250
Grits or Rice Flour Souffle 252
Ham Noodles 261
Herring Souffle 258
Italian Souffle, for Poultry and Fish Ragout 259
Macaroni and Ham and Parmesan Cheese in equal parts 260
Macaroni, Potatoes and Roast 261
Macaroni with Kettle Roast 261
Macaroni with Parmesan Cheese 261
Macaroni with Sauce, (Hamburg style) 261
Macaroni Pie with Ham and Cheese 260
Marmalade Souffle 255
Meat Souffle 258
Noodle Souffle 259
Omelette, plain 254
Omelette Souffle 254
Pineapple Souffle for invalids 259
Plain Souffle of Apples, or of any kind of Fruit 256
Potato Souffle 253
Punch Souffle, Leipzig 257
Remnants of Ham baked with Noodle Dough 262
Rice and Apple Souffle 257
Rice Noodles 262
Rice Souffle 251
Rice Souffle with Pineapple 252
Sago Souffle 251
Souffle of Bitter Macaroons 250
Souffle of Macaroni, Ham and Parmesan Cheese 260
Souffle of Rice, Sweetbreads and Crab Butter 258
Souffle with Sour Cherries 255
Sour Cream Souffle 255
Sponge Souffle 254
Strawberry Souffle 259
Vienna (Wiener) Apple Souffle 255
Division K. Crullers, Omelettes and Pancakes
Anise and Caraway Omelettes 269
Apple Cakes, small 268
Apple Pancake 268
Baked Noodles 270
Bouillon Omelette 266
Buckwheat Cakes 271
Cherry Omelettes 269
Common Omelettes 267
Common Wheat Cakes 271
Cornstarch Omelettes 267
Cracknels 265
Cream Omelette 266
Currant Cake 268
Four-colored Omelettes 267
French Toast 271
General directions 263
German Wafers (Plinsen) 264
Huckleberry Omelettes 269
Karthusian Dumplings 272
Macaroon Omelettes 269
Noodle Omelette 270
Omelette 265
Omelette of Wheat Bread 266
Omelettes, plain 267
Omelette with Rice 270
Omelette with remnants of Meat 266
Pancakes, plain 267
Potato Omelettes 270
Pork Omelettes 266
Prune Omelettes 268
Rice Dumplings 272
Roll or Bread Omelettes 269
Sour Cream Wafers 264
Spanish Bread Pudding 272
Wafers filled with various remnants
such as cooked Fruit or Veal 264
Wheat Cakes, small 270
Division L. Dishes prepared with Milk, Rice, or Cornmeal
Barley with Sour Cream 280
Beaten Milk 277
Eggs, boiling 273
Egg Cheese 276
Eggs, filled 275
Eggs, fried 275
Eggs in Marinade 276
Egg Jelly 277
Egg Mound 276
Eggs, poached 274
Eggs, scrambled 273
Eggs with Mustard Sauce 275
Noodles 280
Raw Whites of Eggs for invalids 276
Rice, Arabian 278
Rice for Ragout 278
Rice with Apples 278
Rice with Claret for invalids 278
Rice in a bag 279
Rice with Tomatoes 280
Rice Pudding 277
Rice, Turin 279
Rice with Raisins 278
Sago Compot 279
Sour Milk Cheese 277
Division M. Jellies and Ices
Apple Jelly 295
Baked Ice 297
Beef Royal 288
Calves' Head Jelly 289
Chicken Mayonnaise with Jelly 290
Coloring Jellies 283
Ducks in Jelly 290
Eel in Jelly 286
Filled Capon in Jelly, with sauce 289
Filled Goose in Jelly 290
French Liquor Jelly 295
Frozen Westphalian Pudding 297
Fruit Ice Pudding 297
Fruit Jelly with Cherry, Raspberry or
Currant Syrup, and Gelatine 293
General directions 296
Jelly in Moulds 283
Jelly of all kinds of Fruit 295
Jelly of Beef or Poultry 285
Jelly of Salted Tongue with Extract of Beef 287
Jelly of Sardines or Caviar 286
Jelly with Rabbit 286
Lemon Jelly 294
Nesselrode Ice Pudding 298
Orange Baskets filled with Jelly 296
Orange Ice 297
Pork Ribs in Jelly 289
Punch Ice 297
Punch Jelly 295
Quince Ice 296
Raspberry Ice 297
Ribbon Jelly 294
Salmon in Jelly 285
Sour Jelly for Fish and Meat 285
Sour Jellies of Calves' Feet for Fish and Meat 284
Spring Chicken in Jelly 290
The various stocks for Jellies 281
Turkey in Jelly 290
Vanilla Ice 296
Veal in Jelly 288, 291
Wine Jelly 293
Wine Jelly of Gelatine in Jelly dishes 292
Wine Jellies made with Calves' Feet 292
Wine Jelly made with Gelatine 292
Wine Jelly with Eggs, or, "Egg in the Nest" 293
Division N.-Cold Sweet Dishes
Ambrosia 315
Almond Cream 309
Apple Cream, cold 312
Apple pudding, fine 312
Arrac Cream 314
Baden-Baden Pudding 303
Beer Pudding 305
Charlotte Russe 306
Cherry Cream 312
Chocolate Cream 310
Chocolate Cream without Eggs 310
Chocolate Pudding without Eggs 302
Page Coffee Cream 308
Common Sour Milk Pudding 305
Cream of Roses 314
Cup Blanc-mange 306
General directions 299
German Blanc-mange 311
Gooseberry Cream 313
Gooseberry Sauce 313
Holland Cream 307
Lemon Cream with Strawberries or Raspberries 308
Lemon Pudding 301
Macaroon Cream with Almonds 310
Marbled Blanc-mange 305
Orange Cream 308
Orange Marmalade 312
Orange Sauce 306
Ornamentation of Creams 300
Pineapple Cream 307
Pudding with whipped Cream and Macaroons 305
Raspberry and Currant Cream served in small dishes 314
Raspberry Cream filled into glasses 314
Red Cream Pudding 302
Red Rice Flour Pudding 302
Rice Flour Pudding 310
Rice Jelly 304
Rice Pudding 303
Rice Pudding, cold 304
Rice Pudding with Fruit 303
Rum Pudding 301
Russian Cream 309
Sago and Currant Cream 314
Sago Pudding 301
Snowball 311
Snowball with Vanilla Sauce 311
Sour Cherries with whipped Cream 308
Spanish Rice 304
Strawberries and Oranges as Dessert 312
Strawberry Cream 313
Strawberry Cream in glasses 314
Strawberries with whipped Cream 315
Sultan Cream 307
Swiss Cream 307
Tutti-Frutti 309
Vanilla Cream 309
Victoria pudding 300
Whipped Cream 306
Whipped Cream filled into glasses 315
Whipped Cream (sillabub) 315
Wine Cream 308
Wine or Lemon Pudding 301
Division O. Dumplings
Almond Dumplings 320
Apple Dumplings 323
Baked Dumpling with Fruit 322
Baked Middlings Dumplings 323
Beef Dumplings 317
Brain Dumplings 318
Bread Dumplings 319
Bread Dumplings with Fruit 324
Browned Dumplings with baked Fruit 325
Cherry Dumplings 323
Common Soup Dumplings made of Flour 320
Cornmeal Dumplings 326
Cracker Dumplings 319
Directions for preparing Dumplings 316
Dumplings for Crab or Eel Soups 317
Dumplings for Brown Soups 317
Egg Dumplings 319
Egg-froth Dumplings for Wine, Beer, and Milk Soups 320
Egyptian Dumplings 321
English Dumplings 324
Fish Dumplings 317
Giant Dumplings 325
Green Dumplings (a Suabian receipt) 318
Groat Dumplings 319
Hamburg Dumplings 324
Ham Dumplings with Sour Kraut 326
Henneberg Dumplings 322
Karthusian Dumplings 321
Large Potato Dumplings 322
Liver Dumpings 326
Marrow Dumplings 319
Ounce Dumplings 320
Pint Dumplings 325
Poppy Seed Dumplings 324
Potato Dumplings 320, 322
Puff Noodles (Dampfnudeln) 322
Soup Dumplings ofleft-over Roast or Boiled Meat 318
South Germany Liver Dumplings 326
Sponge Dumplings 318
Sweetbread Dumplings for Veal Fricassee or Veal Pie 318
Wheatbread Dumplings 321
Yeast Dumplings 323
Division P. Compots of Fresh and Dried Fruits
Apple Marmalade 333
Apple Salad 334
Apple Sauce 334
Apples with Anise Seed 334
Apples with Rice 335
Baked Compot of Apples 333
Blackberry Compot 332
Carrot Compot with a Roast 335
Cherry Compot 329
Cooked Sweet Apples 334
Common Pear Stew 332
Compot of Plums, Pears and Appricots 332
Compot of Prunes 336
Compot of Quinces 335
Compot of Strawberries and Apples 329
Compot of Ripe Gooseberries 329
Compot of whole Apples 332
Currant Compot 330
Currants and other Fruits as Dessert 336
Dried Cherries 337
Dried Pears 337
Dried Sour Apples 337
English Huckleberry Compot 330
Fig Compot for invalids 337
General directions 327
Green Gooseberry Compot 328
Half-frozen Peaches 330
Halved Apples covered with Fruit Jelly 333
Huckleberry Compot 330
Melon Compot 331
Mixed Compot 335
Mulberry Compot 330
Peaches for Dessert 336
Peach and Apricot Compot 330
Pear Compot 331
Pears Cooked Brown 331
Pears with Plums 331
Pineapple Compot for the sick 336
Plum Compot 332
Plum Marmalade 332
Prune Marmalade 337
Raspberry Compot 330
Rhubarb Compot 328
Sliced Apple Compot 334
Wild Strawberries for Dessert 329
Division Q. Salads and Lettuces.
Anchovy Salad 342
Asparagus Salad 347
Bean Salad 348
Cauliflower Salad 347
Celery Salad 349
Chicken Salad 339
Cucumber Salad 347
Endive Salad 349
Fish Salad 340
Fish and Vegetable Salad 342
Herring Salad with Bread and Butter 343
Lettuce 347
Lobster Salad with Caviar 341
Meat Salad 343
Mixed Salad 345
Mixed Winter Salad 348
Mushroom and Tomato Salad (Flanders Salad) 345
Pike Salad 341
Polish Salad 344
Potato Salad 345
Potato Salad with Bacon 346
Red Salad 348
Russian Salad with Beef 349
Salad of Pickled Cucumbers 349
Salad of Garden Cresses 346
Salad of Salted Salad Beans 349
Shrimp Salad 342
Soup Meat Salad 344
Swiss Salad 349
Tomato Salad 344
Truffle Salad 344
Turkey Salad 340
Water Cresses 346
White Cabbage 348
Division R. Sauces
A la Diable Sauce Served with all kinds of cold meats 362
Almond Sauce 367
Asparagus Sauce 360
Bacon Sauce for Salads 361
Bearnease Sauce 352
Bechamel Sauce 353
Boiled Horse-radish Sauce for Soup Meat 357
Boiled Mayonnaise 363
Brown Onion Sauce with Bacon for Potatoes 361
Brown Sauce 352
Butter for Fish and Potatoes 356
Butter Sauce for Boiled Salt Water Fish 356
Celery Sauce for Soup Meat 358
Chestnut Sauce for Smoked Meats 358
Chives Sauce for cold or warm boiled Beef 364
Chocolate Sauce 367
Claret Sauce 366
Claret Sauce with Dried Currants 366
Claret Sauce with Raisins, for Stewing Beef Tongue,
Sour Rolls and Beef 358
Clear Meat Broth (Coulis) 351
Cold Claret Sauce with Rum 367
Cold Cream Sauce with Jelly or Claret 367
Cold Punch Sauce 366 Crab Sauce 356
Cream Sauce from Raspberry or Currant Juice 368
Cucumber Sauce 355
Cumberland Sauce for Pig's Head, etc 363
Currant Juice Sauce 368
Diplomat Sauce 353
English Butter Sauce for Vegetables 359
English Crab Sauce for Cauliflower 359
English Sauce for Plum Pudding 366
Fish Sauce 357
Herring Sauce 354, 364
Hollandaise Sauce 355
Hollandaise Sauce with Wine 355
Holstein Sauce for Salt Water Fish 356
Light Onion Sauce with Bacon for Potatoes 361
Mayonnaise with all kinds of Cold Fish and Meat,
and different Meat Salads 362
Mustard Sauce for Fish 357
Mustard Sauce for Fish and Potatoes 357
Mustard Sauce for Soup Meat, etc 357
Olive Sauce 355
Oyster Sauce 353
Parisian Sauce for warm Puddings 366
Pike Sauce with Sour Cream 353
Poor Man's Sauce 361
Prepared Mustard for various kinds of Meats 364
Pure Sago Sauce 367
Raisin Sauce 358
Raspberry Sauce 368
Raw Horse-radish Sauce 364
Remoulade Sauce 362
Recamier Sauce for Fish, particularly Turbot 354
Red Cream Sauce 367
Robert Sauce 352
Salad Sauce 365
Sauce for Asparagus, Cauliflower, etc 360
Sauce for Cauliflower 359
Sauce for Cold Grouse and Pork in Jelly 363
Sauce for Farina Pudding 368
Sauce for Head of Veal 358
Sauce for Veal, Lamb or Chicken 359
Sauce made of Fresh Currants 367
Sauce made of Fresh or Dried Cherries 368
Sauce made of Onions pickled in Tarragon and Dill,
for stewing Soup Meat or to pour over Potatoes 360
Sauce for Meat Jelly and Cold Meat 364
Sauce for Meat Jelly 365
Sauce with Boiled Fish, Salmon, etc 354
Saxon Fish Sauce 356
Shrimp Sauce for different kinds
Fish, particularly Soles and Turbot 356
Sorrel Sauce for Fish and
Soup Meat 357
Sour Egg Sauce for Salad Beans, also for Potatoes 360
Sour Milk Sauce for Bean Salads,
Hot Potatoes and Endives 360
Sour Mustard 364
Spanish Sauce (Espagnole) 355
Strawberry Sauce 368
Syrup Sauce for Salad or Meat 361
Truffle Sauce 352
Vegetable Butter 365
White Anchovy Sauce 354
White Cream Sauce 366
White Cream Sauce with Rum 366
White Sauce 352
White Sauce for Stewing Tongue or Boiled Beef 358
White Wine Sauce 365
Yellow Caper Sauce for Pike and Salmon 353
Division S. Pastry, Cakes, etc
Almond Cake 378, 393, 394
Almond Cake with Wheat- bread 378
Almond Marzipan 375
Apple Cake 386, 387
Apple Cake with Almond Icing 396
Batter for large Cakes 373
Biscuit Roll 391
Bohemian Biscuits 391
Bread Cake 380
Bremen Butter Cake 398
Brides Cake 376
Cardamom Biscuit 390
Carmelite
Cake 395
Carrot Cake 380
Cherry Pie 384
Chocolate Cake 379, 392
Chocolate Biscuits 391
Colored Sugar for decorating 375
Cream for large fresh Prune Cakes 374
Cream Cake 381
Crust for Pies and Pastry 373
Cup Cake 392
Currant Cake 384, 392
Date Cake 388
Dried Prune Cake 388
EElberfeld "Kringle" 399
English Crust for Tarts, Cookies, etc 373
English Plum Cake 389
Farina Cake 379
Filled Sand Cake 380
Frosting for Tarts or small Cakes and for decorating 374
Fruit Cake 398
General directions 370
Geneva Cake 377
Gooseberry Cake 383
Grape Cake 392
Grape Pie 384
Hasty Biscuits 391
Kings Cake 394
Layer Cake 389
Lemon Cake with Icing 385
Linzer Cake 383
Love Cake 384
Lubec Marzipan 375
Macaroon Cake 395
Macaroon Cream Cake 382
Mannheim Apple Cake 396
Marseilles Tarts 376
Milan Apple Cake 396
Norway Gooseberry Pie 383
Orange Cake 378, 386
Parisian Cake 399
Plain Apple Cake 387
Plain Cake with Fruit Jelly 382
Plain Potato Cake 400
Plum Cake 387
Potato Cake 379
Portuguese Coffee Cake 394
puff paste 372
puff paste Pie 385
puff paste with Lemon Cream 395
Punch Layer Cake 377
Ribbon Cake 389
Rice Cake 393
Rice and Lemon Cake 385
Roll Cake 400
Saarbruck puff paste 373
Sand Cake 390
Sextons Cake 394
Silesian Cheese Cake 398
Spice Cake 381
Strawberry Cake with Vanilla Cream 383
Suabian Cake 382
Sweet Cake (Rodon Kuchen) 399
Swiss Cream Cake 381
To Color Icing 374
Ulm Cake 380
Vienna Cake 377
Westphalian Butter, Coffee or Sugar Cake 396
Westphalian Cake 397
Wellington Cake 382
Yeast Batter for German Fruit Cake 374
TARTS, COOKIES, Etc
Almond Cakes 404
Almond Drop Cakes 403
Almond Nuts 406
Anise Cake 407
Apple Cake 401
Apple Slices baked in Butter or Lard 414
Baked Wheat Loaf 413
Basil Honey Cakes(Lebkuchen) 407
Basil Honey Jumbles 407
Berlin Pancakes 411
Berlingoes 404
Brunswick Rifle Nuts 406
Brunswick Cakes (Prillken) 412
Burnt Almonds 405
Butter Rings 412
Cherry Bread 414
Coffee Pretzels 403
Cinnamon Stars 403
Cinnamon Rolls or Waffles 409
Doughnuts 412
English Pie Crust 414
Filled Bread 413
Fruit Tarts 401
German Waffles 410
Hohenzollern Cakes 404
Holland Pretzels 408
Honey Cakes 408
Kisses 405
Marshall Tarts 401
Milan Tarts 402
Muscadine Almonds 405
New Years Cake 409
Nice Almond Cakes 409
Nice Anise Cake 402
Rules for baking 410
Shavings 404
Silesian Farina Cakes 413
Small Crackers (Zwieback) 408
Small Cream Cakes 408
Snow Balls 412
Speculati or Tea Tarts for the Christmas Tree 402
Spiced Drop Cakes 403
Spiced Macaroons 406
Sugar Drop Cakes 403
Sweet Macaroons 405
Swiss Chocolate Bread 402
Swiss Filled Cakes 401
Swiss Rolls 413
Vienna Crusts 404
White Rifle Nuts (Pfeffer-nuesse) 406
Yeast Cake 401
Division T. Preserved and Dried Fruits and Vegetables
Apple Jelly 425
Apple Marmalade 424
Apricot Teach Marmalade 423
Apricots, preserved 423
Apricots, pickled 427
Blackberries, preserved 424
Black Currant Jelly 422
Black Currant Preserves 422
Cherry Juice 423
Cherries, preserved 422
Cherries, for the Sick 422
Cherries in Brandy 419
Clarifying Sugar for Preserves 417
Citron, preserved 426
Crabapple Jelly 426
Cucumbers, sweet 428
Ccurrant Jelly 422
Currant Jelly, French 422
Fruit in Brandy, French method 418
Gooseberry Marmalade 420
Grape Juice 420
Green Beans, pickled 428
Green Beans in Mustard, small 428
Mixed Fruits in Brandy 418
Pears, preserved 425
Pears, preserved, French method 425
Pears, pickled 429
Pineapple Peel Juice 423
Prune Marmalade for Compots also for spreading
or filling into Cakes or small Drop Cakes 424
Quince Jelly 426
Quinces in Cognac 419
Quince Marmalade 427
Raspberry Jelly 421
Raspberry Marmalade 421
Raspberry Preserves 421
Raspberry Vinegar 421
Rules to be observed in preserving Fruits 416
Strawberry Juice for Invalids 420
Strawberry Marmalade 420
Strawberries, preserved in English style 419
Strawberries preserved with Currant Juice 419
Sweet Black Cherries in Vinegar and Sugar
for Compot or Cherry Cake 427
To prevent Preserves from becoming candied 418
Walnuts, preserved 431
Division U. Dried and Pickled Vegetables
Beans, salted 436
Beets, pickled 430
Butter Beans, dried 438
Cucumbers pickled in Vinegar and Water 432
Cucumbers, Russian 432
Cucumber Salad, preserved 433
Endives, salted 438
Eschalots and Onions, pickled 430
Green Peas, dried 430
Green Peas, salted 435
Mushrooms, pickled 431
Mushrooms, preserved 430
Mustard Pickles 433
Onions, pickled 430
Pickles, Russian boiled 432
Pickling in kegs and stone jars 434
Red Cabbage, pickled 429
Salad Beans in Brine 437
Salad Beans, dried 438
Salad Beans in Vinegar 437
Samba 433
Small Salad Beans, salted 436
Small Vinegar Pickles 431
String Beans salted after par-boiling 436
String Beans, salted 436
White Cabbage 437
Division V.-Beverages, Cordials, Etc.
Almond Milk for the sick 449
Apple-Bowl cup 447
Apple Beverage 451
Arrow Root drink for the sick 450
Barley Tea for invalids 450
Barley Water for invalids 450
Beverage in case of bowel complaint 450
Beverage of Coffee and Sellers Water 451
Beverage of preserved Fruit Juice for invalids 451
Bishop 444
Bowl-cup 445
Bread Water for invalids Cardinal Extract, Parisian 445
Celestial drink 448
Champagne Bowl-cup 446
Cherry Sherbet 449
Chocolate with Milk 440
Chocolate with Water 441
Coffee, how to prepare 439
Cordial, Black Currant 453
Cordial, Cherry 453
Cordial, Cinnamon 452
Cordial, Clove 452
Cordial, French, Strawberry 452
Cordial, French, Walnut 452
Cordial, Quince 453
Cordial, Raspberry 453
Cordial, Vanilla 453
Cordial, Walnut 452
Cream Beer 443
Curacao 453
Egg-Nogg for invalids 450
Grog 447
Lemonade for the sick 449
May Wine 446
Nectar Sherbet with Champagne 449
Oatmeal Gruel for the sick .450
Orange cup 446
Orange Sherbet 449
Peach Bowl-cup 446
Pineapple Cup 445
Punch, American 443
Punch, Cold Egg 444
Punch, Egg 444
Punch, Hot Egg 444
Punch, Holland 442
Punch Extract 444
Punch, Imperial 441
Punch, Ice 444
Punch, Jenny Lind 443
Punch, Mecklenburg 443
Punch, New Years Eve 443
Punch, Polish Royal 442
Punch, Roman 443
Punch, Strawberry 441
Punch, Wine 442
Sherbet, Peach or Apricot 448
Sherbet, Pineapple 448
Strawberry Bowl-cup 446
Tea 440
Violet Vinegar 451
Warm Cream Bowl-cup ("Hoppelpoppel") 447
Whip 447
Wine, mulled 444
Division W. Pressed and Smoked Meats.
Bremen Pinkel Sausage 454
Headcheese 454, 457
Headcheese in Jelly 457
Panhas 454
Pork, jellied 455-456
Pork Rolls in Jelly 455
Division Z. Fruit Wine and Vinegar.
Currant Vinegar 462
CurrantWine 460
Fruit Vinegar 461
Gooseberry Wine 461
Rolls, Sour Beef 455
Smoked Breast of Goose 458
Smoked Geese in Pommeranian style 458
Spare Ribs, jellied 457
Huckleberry Wine 461
Sugar Vinegar 462
Wine, Apple Cider 459
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