Overview

Hannoverisches Kochbuch, by Ernst Meyfeld and J.G. Enners, offers a glimpse into historical German cuisine. This volume, subtitled ""Der Viele Arten Von Mehlspeisen, Noch Mehr Von Bäckerei, Verschiedenen Compots, Eingeselzten Sachen, Gefrohrnen Sachen, Mehrern Arten Von WÃ1/4rsten Und Einen Anhang Enthält Von KÃ1/4chenzetteln, Dejeunes Und Speisordnung,"" presents a wide array of recipes. Readers interested in traditional German cooking methods will find detailed instructions for preparing various pastries, baked goods, compotes, preserved foods, frozen desserts, and different kinds of sausages. The book also includes an appendix with kitchen notes, breakfast ideas, and menu suggestions, offering a comprehensive view of culinary practices from the period. This cookbook provides valuable insights into the ingredients, techniques, and culinary traditions of historical German cooking. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

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