09.06.2021 – 09:50
Click for books and authors – Hauke Wagner
Today I can present to you the cookbook “Recipe Book for a Cooking Course from 1908 Organized at Sankt Aldegund Town Hall” by Peter Stork (Editor).
The recipes in this book are from a cooking class at Sankt Aldegund Town Hall, which took place from April 22 to June 15, 1908. All the recipes were meticulously written by sixteen-year-old Miss Rosa Brim of Neff. The culinary course was run by housekeeping teacher Ms. Emma Hahn from Zweibrücken. Dishes like diced herring potatoes or Schneeberg are still familiar to some readers from Grandma’s kitchen and from a time when no one could throw away leftovers.
The recipes are reproduced according to the original and contain, from today’s perspective, ancient words and terms that were nonetheless adopted.
This booklet is a little trip to another time! The old text, the old home cooking, the hashga, which invites you to search. Many of the recipes seem easy to me to implement, and a few seem so old that I at least don’t do it that way anymore. Whether it’s a grilled bun, stew, or yeast, there are many absolute classics here. However, with several recipes you can find out that they are for beginners in the kitchen: how to make meatballs, how to cook cabbage, how to make yeast dough? On the other hand, there are also many (partially regional) recipes for fruit and vegetable preparation, including jellies and jams. But there are also recipes that seem unusual at first, at least for now. If you love vintage cookbooks and old recipes, then you should consider this booklet for your group. Lovely prepared and adorable!
Curious? I am glad you know more about this book and would like to read it and then decide whether to publish a review of the book or not. Do you have questions about the book or author? Do you want to arrange an interview? Do you want a copy to read? You can ask me directly at [email protected]
For the book:
Recipe book for a cooking course from 1908 that took place in Sankt Degund Town Hall
By Peter Stork (Editor, 148 pages, €14.50, ISBN: 978-3-96133-046-1
110 years ago, when she was sixteen, Miss Rosa Brim took a cooking course and diligently wrote down the recipes and home tips she learned there. Peter Stork transcribed these notes – he decoded Kurrent’s then-text, wrote the recipes and provided them with pictures. This is how the roughly 150-page book came about.
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