Calculating Vegetable Portions

Per Person calculate 250 gr vegetable if: Peas Carrots Kohlrabi Green Beans Brussel Sprouts Kale Mushrooms Per Person calculate 375 gr vegetable if: Asparagus Spinach Cabbage If you choose Sauerkraut 200gr Now keep in mind these are guidelines from 1946, just after the war. Most of these measurements considered that there was no meat in…

Potato Soup

Ingredients For Preparation 01 1,5 liter water 750 gr potatoes 250 gr soup vegetable (carrot, leek, celery) For Preparation 02 2 onions Olive oil For Preparation 03 Fresh Parsley Preparation Peel and cut veggies (preparation 01) and boil in water Add salt to taste Peel and cut onions (preparation 02) Fry until browned Once veggies…

Summer 1946—Sour or Salt Cucumbers (Pickles)

  Ingredients A three-score (Schock = 60) cucumbers 5 liters water 250g salt Cherry or Wine leaves 40g dill some dittander (peppergrass)  Instructions Beauteous cucumbers without spots are going to be put into cold water over night. On the next day brush them clean, pierce them with a wooden skewer or knitting needle and layer…

Summer 1946—Mixed Pickels

  Mixed Pickles Usually this recipe is created in July or August, when various vegetables are available. Choose in equal parts carrots, green beans, cauliflower, not yet ripe corn husks, further cut celeriac into cubes, pearl onions, 1-2 peppers, several cubes of horseradish, several small firm tomatoes, very small cucumbers or cornichons, dill and tarragon….

Summer 1946—Mustard Cucumbers

Senfgurken Ingredients: 3 kg cucumber cut in pieces 150g salt 1 ½ Tablespoons pepper corns 3-6 bay leaves 1 ½ Tablespoons wine vinegar 30g sugar 125g peeled shallots 125g horse radish cubes 5 Tablespoons mustard seeds 1 bunch dill Use big matured cucumber, peel, remove seeds, cut into pieces and rub in salt, let it…

Summer 1946—Tomato Purée

Tomato Purée Nutritious tomato concentrate, which you can use for soups and sauces like fresh tomatoes and has similar nutritious value, can be make to last easy and quickly: Cut ripe tomatoes into pieces, boil and push through a fine mesh sieve. Reheat the concentrate to boiling point but do not simmer further. Use a…

Summer 1946—Apfelmus (Apple Sauce)

Apfelmus—Apple Sauce   Apples (only remove stem and blemishes) cut into pieces boil in water until soft push through sieve can without adding sugar. Tip: I usually can the apple sauce into small portion size glasses. It’s great for breakfasts or snacks.

Summer 1946—Raspberry Jelly

Raspberry Jelly ½ liter raspberry juice ½ kg sugar Cook raspberries slightly to obtain the juice. Filter juice through cloth, boil the juice with the sugar, simmer for about 3 to 5 minutes Fill in canning glasses, close glasses immediately and turn up side down. Canning Tip In the 40s canning was often done with…

Summer 1946—Granny goes to school

In summer 1946 my granny went to Agricultural School in Germany to study housekeeping. A couple of years ago my aunt copied my granny’s school notes and all the recipes and gave each of us a copy. For some time now I wanted to translate and digitalise all the recipes. So I decided I am going…