Von Suppen oder Potagen Zü machen, c. 1680.

(MANUSCRIPT: German cookery.)

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16.5cm x 22.3cm. [160] leaves of which [98] contain manuscript recipes in brown ink and the remainder are blank. Contemporary blind-tooled brown calf, lightly bumped, some worming to the upper board, remains of a green silk tie.A fine collection of savory recipes for soups, roasts, ragouts, and fish in a handsome contemporary German binding. Soup recipes include wild goose with Savoy cabbage; pigeon with mushrooms and artichokes; chicks with green peas and parsley; asparagus with veal; "olla podrida;" stuffed calf’s head with almonds; stuffed wild pigeon with lentils and bacon; stuffed carp, mushrooms, and artichoke; and mussel soup. A good number of recipes for meat dishes follow including lamb feet baked in paper; veal with mussels; veal with anchovies; and directions for cooking various types of game. Some foreign influence is apparent with the occasional Spanish, French (e.g. "pain de veau" and "beuf à la Roial") or English recipe (e.g. "English beef" – a recipe for salt beef). The extensive final section contains numerous fish recipes such as pike with horseradish sauce; sturgeon ragout with asparagus; ragout of carp tongues with crayfish tails; skate with onions; ragout of carp with capers, mushrooms and oysters; and flounder with a sorrel sauce. This part is preceded by several vegetable dishes, including a Spanish salad; Turkish beans; cauliflower salad; stuffed white cabbage; and artichokes with bacon. Bookseller Inventory #

Bibliographic Details

Title: Von Suppen oder Potagen Zü machen, c. 1680.
Binding: Hard cover

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