German cookery for the English kitchen. By Ella Oswald.

Format:

Book

Author/Creator:

Oswald, Ella.

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, German.

Cooking.

recipes.

Medical Subjects:

Cooking.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

xvi, 236, [4] pages 22 cm

8vo.

Place of Publication:

London, A. Siegle, 1906.

Contents:

Suppen (Soups)

Suppen-Einlagen. Klösse (Dumplings, etc., served with Soup, Meat, or Fruit)

Fische (Fish)

Saucen (Sauces)

Wild und Geflügel (Game and Poultry)

Rindfleisch (Beef)

Kalbfleisch (Veal)

Hammelfleisch (Mutton)

Schweinefleisch (Pork)

Gemüse (Vegetables)

Eierspeisen (Egg Dishes)

Verschiedene Arten von Butter (Various Kinds of Butter)

Salate (Salads)

Aufläufe (Soufflés)

Puddinge (Puddings)

Flammeri (Flummery)

Cremes (Creams)

Schlagsahne (Dishes Prepared from Whipped Cream)

Sonstige Süsse Speisen (Other Sweets)

Kompott (Compôte)

Gefrorenes (Ices)

Gebäce: Torten und Kuchen (Cakes)

Teegebäck (Tea Biscuits)

Weihnachts-Gebäck (Christmas Cakes)

Glasuren (Icings)

Punsch (Punch)

Bowle (Bowle)

Notes:

Three pages at end left blank for memoranda.

Indexes and recipe titles in German and English.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy inscribed "To dear Gisela a useful gift from her mother. Sept 10, 1910".

Kislak copy has slip tipped in "The Publisher will gladly receive suggestions as to any special additional recipes to be included in the next edition of this book".

Kislak copy has business card of Horace E. Demorest Butter and Eggs laid in.

Kislak copy has business letter from J. Feintuch Ladies and Gents Tailor laid in.

Other Format:

Online version: Oswald, Ella. German cookery for the English kitchen.

OCLC:

5429874