Dried string beans

(Recipe #62, page 65)

Wash the beans in hot water and set them on the stove in boiling water. When they have boiled for ½ hour, drain them and boil them in fresh water for another ½ hour, then cook them until soft in boiling water with butter or fat. Later add salt, some cornstarch or potato flour and chopped parsley; serve with a small bowl of potatoes. A few potatoes can also be added before the beans are totally soft and be cooked soft with the beans.

Side dishes: smoked or salted meat, bratwurst, ham, cutlets, soaked herring.

Translated by David Green.

Dried princess beans

(Recipe #61, pages 64 – 65)

Wash these beans (which should not have been dried too thoroughly) with hot water; do not leave them to soak overnight. Place them on the stove in gently boiling water for ½ hour. Pour off the water and add enough boiling water to come at least a handbreadth above the beans; boil them continuously, well covered, until they become soft, changing the water once more. This should take only 1½ hours.

Add the requisite salt prior to the final half hour of cooking. Drain them in a colander and stew them with fresh green beans or sauce them with a sour egg sauce. If the water is not soft, add a little baking soda to the first pot of water before adding the beans.

Side dishes as for fresh beans.

Translated by David Green.

Pickled string beans

(Recipe #59, page 64)

Prepare beans as described in no. 1, pressing out as much liquid as possible. Cook until tender in court-bouillon with water, salt, and equal parts of suet and lard. Then add white beans cooked very soft along with their briefly reduced creamy liquid and stir together, or else arrange the white beans as a wreath around the green beans (which need to be with butter first). Instead of the white beans, a few small potatoes can also be cooked on top of the green beans, and a grated raw potato stirred in, as in the preparation of sauerkraut. Continue reading


(Recipe #58, page 64)

First wash the beans clean, then steam butter and onions a bit and add the beans with a little chopped parsley. Steam the beans until tender, sprinkle with a spoonful of flour, followed by some salt and pepper, fill the dish with meat stock or water, and let the beans cook a bit more.

Translated by David Green.

[Note: Beans = Bohnen, nothing more, nothing less. No better definition of the type beans to be cooked.]

Sauerkraut with pike

(Recipe #57, page 64)

Cook the sauerkraut well with fat as described above. Scale the pike thoroughly, gut it, remove the head, and clamp the liver between the jaws. Place over heat with some butter, peppercorns, a few cloves and bay leaves, along with salt and enough boiling water to cover. When the head is half done, place it on a platter, cook the rest until soft, and carefully remove the bones. Continue reading

Sauerkraut (plain)

(Recipe #56, page 63)

Thoroughly drain the sauerkraut and optionally soak it a bit in water. Then place it in boiling water on the stove. About ½ hour before serving, heat some good lard quite hot, brown an onion in the lard, remove the onion, and pour the hot fat over the kraut. It is a very good practice to stir a raw grated potato into the kraut when it is done, to make the liquid less watery and make the sauerkraut attractive.

Cooking time 1½ hours.

Translated by David Green.

Shredded kale

(Recipe #55, page 63)

Use the heart together with all the green leaves. Wash the kale thoroughly, slice it fine on a cutting board, and parboil it for 10 minutes. Then cook it very soft with a little boiling water, goose fat or equal parts of butter and lard, a few small onions, and a little salt. Finally add a bit of sugar and a little cornstarch mixed with water, so that no clear liquid remains. Steamed chestnuts and roast potatoes can also be passed. If a fatty accompaniment is planned, such as roast goose, boiled potatoes are preferable for family meals.

Side dishes and cooking time as in recipe 53.

Translated by David Green.

Chopped kale

(Recipe #54, page 63)

This preparation uses all the leaves that are not too tough along with the soft stems. After washing the kale, chop it fine on the cutting board and cook until done with goose fat or pork drippings, onions, and salt in a rich court-bouillon on which some groats have been sprinkled. Smoked mettwurst or pork belly can also be cooked with the kale.

Translated by David Green.

Whole kale Bremen style

(Recipe #53, pages 62 – 63)

The variety of kale called Grünkohl [lit. green cabbage] is less strong that the darker variety called Braunkohl [lit. brown cabbage] and is therefore preferred for cooking. If the kale has been subject to frost, only the heart and the leaves next to it are used, along with the stalks if they are tender. The other leaves can be cooked finely chopped as described in recipe 54 below.

Wash the kale thoroughly. The best technique is to prepare the kale on the evening before and let it freeze once more overnight. In regions where the kale has a very strong flavor—which often depends on the variety but primarily on the soil—boil it quickly in lots of water, because no amount of care can prevent the strong flavor from masking the kale’s pleasant taste. Continue reading