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The Art of German Cooking and Baking / Revised and Enlarged Edition cover

The Art of German Cooking and Baking / Revised and Enlarged Edition

Chapter 43: Transcriber’s Notes.
By Lina Meier
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About This Book

A practical, kitchen-focused manual presenting roughly 1,250 tested recipes organized into 26 chapters that cover soups; meats including beef, veal, mutton and pork; poultry, game and fish; eggs, dumplings, noodles, and an extensive section on breads, cakes, cookies and confections. It supplies clear procedures, reliable weights and measures, menus, preserves, fillings and frostings, beverages and cookery for invalids, along with tips for beginners and newly married cooks. Recipes range from basic bouillons and dumplings to desserts and preserves, emphasizing straightforward, time-tested techniques for home preparation.

MEMORANDA.

Just a Reminder.

“Lina Meier’s Genuine German Cooking and Baking,” when first published, appeared in one volume, in English-German combined.

To meet a great demand of the public, the publishers have decided to publish this, the second, revised and enlarged editions, in three different volumes:

  • One in the English language,
  • One in the German language,
  • One in English-German combined.

The books are all bound in full cloth and either one or all of the different editions can be secured at any time through book stores or from the publishers, by addressing:

WETZEL BROS. PRINTING CO.,
324–328 Broadway,
Milwaukee, Wis.

Transcriber’s Notes.

  • Obvious typographical errors have been corrected in this text.
  • Hyphenation variations are standardized.
  • Ditto marks used to represent repeated text have been replaced with the text that they represent.
  • Chapter 24 menu items were originally separated by em dashes. They have been placed on separate lines in this transcription.
  • Errata has been incorporated into the text.
  • The original book (as well as a German language edition) is available at the HathiTrust Digital Library and Internet Archive.
  • Inconsistencies between the recipe ingredients and preparation text were resolved by referring to the German edition:
  • No. 59—SOUR CREAM CAKE: 1 cup sour cream replaced by 1 cup sour milk to match the English text.
  • No. 16—CRACKER JACK: Added “and peanuts” to the end of the last sentence.
  • No. 15—BARLEY SOUP WITH SWEETBREADS AND ASPARAGUS: Changed “add the parsley and sweetbreads” into “add the asparagus and sweetbreads”

Yeast Measurements

Both the English and German editions of this work use the term “cents” to specify a quantity of compressed yeast cake without giving further definition. A rough equivalent can be found by comparing the Wheat Bread No. 1 recipe (8 cups unsifted flour and 1½ cents’ worth of yeast) to current bread yeast recommendations for the same quantity of flour.

The Red Star Yeast Company website’s “Yeast Conversion Table” (November 2020) specifies 2½ packages (¼ ounce per packet) dry yeast for 8 cups of flour. Therefore, as a first approximation:

1 cents’ worth of yeast = 1⅔ packets or 3¾ tsp. dry yeast