Recipes

A German Breakfast from 1896

Flipped apple egg pancake

From “Kochbuch fuer israelitische Frauen” by Rebekka Wolf geb. Heinemann, we created the delicious Apfel-Eierkuchen, or Apple Egg pancakes, and the hearty Arme Ritter, known in English as Poor Knights. Both were easy and provided a tasty glimpse back into a German brunch from 1896.

Kaiserschmarrn

Finished product!

Kaiserschmarrn, a type of sweet scrambled pancake traditionally topped with raisins and rum sauce, has uncertain origins full of folklore. While attributed to Austrian Emperor Francis Joseph I, no one is quite sure exactly how or why it was created. Regardless, pancakes were clearly as popular in the 19th century as they are today. The finished product was delicious and definitely something I would make again.

Ruth Heimann’s “Angel Pie”

Ruth Heimann's Angel Pie from "Recipes Remembered"

This pie from a cookbook published by the largely German-Jewish Congregation Habonim in New York in 1976, is made of beaten egg whites and mixed with crushed Ritz crackers and pecans. It was contributed by the late Ruth Heimann, a long-time LBI volunteer.

Trout with Mushroom Sauce

Fish simmering with lemon, ginger, bay leaf, parsley and other spices.

This whole fish simmered with lemons, parsley and other spices comes from Bertha Gumprich’s aptly titled “Complete Practical Cookbook for the Jewish Kitchen,” a compendium of culinary knowledge first published in 1896.

Weißbiersuppe mit Grieß | Wheat Beer Soup with Semolina

Ingredients for Wheat Beer Soup include Semolina and Beer.

This recipe for “Weißbiersuppe mit Gries” (wheat or white beer soup with semolina) is from from the ninth edition of Rebekka Wolf’s Kochbuch für israelitische Frauen is a good way to get rid of unfinished beer, but there are no instructions for how to get rid of left-over beer soup.

Stuffed Chicken

The chicken emerged from the oven with the beginnings of a delicious gravy forming in the pan.

Gumprich’s stuffed chicken recipe is probably my favorite of all the dishes I have prepared using cookbooks from the LBI collections. I liked it; my guests liked it; my cat went nuts when I took the chicken out of the oven and lunged for a piece. The best part about this dish was that it was very easy to prepare. It required only a few ingredients and little preparation.

Three Matzo Kugels

Lecker! Mazzenkuchel auf noch andere Art.

If you find yourself with a surfeit of matzos after Passover, or anytime really, Matzo Kugel is a great way to transform a food that is frankly richer in ritual significance than flavor into a true treat. While they are all constructed around the modest unleavened cracker, each of these sweet kugels packs a successively bigger caloric wallop thanks to the addition of successively larger amounts of fat, sugar, and, finally, alcohol.

Mushroom Strudel as submitted by Bea Bayer in “Recipes Remembered: German-Jewish Specialties”

The finished strudel did not last long.

This savory variation on a fruit strudel comes from Recipes Remembered, a community cookbook assembled at New York’s Congregation Habonim in 1976. It might have been a kosher alternative to meat filled pastry dough dishes common in Germany.