Sea fish and river fish from a landlocked 1956 kitchen
This cookbook was a 1956 wedding gift to my mother. She's gone now — but her recipes aren't. Volume 5 covers the Fischspeisen chapter of Bayerisches Kochbuch. Bavaria is landlocked, so the chapter uses both sea fish shipped inland and freshwater fish from local rivers and lakes. The recipes run from poached, braised and pan-roasted fish to beer-battered fish, fish goulash, fish cakes and carp in brown sauce, a holiday dish still served in Bavaria.
Each recipe has its original German name and number from the book, two headnote paragraphs, a historical note, US measurements with metric equivalents, a step-by-step method and a five-day meal grid built around the dish. Instant PDF download on Etsy. No physical book.
The ten recipes
- Poached Saltwater Fish (Seefisch gekocht)
- Braised Saltwater Fish (Seefisch gedünstet)
- Pan-Roasted Saltwater Fish (Seefisch gebraten)
- Layered Fish Fillets with Herb Butter (Fischfilet gebraten)
- Fish in Beer Batter (Seefisch in Bierteig gebacken)
- Fish Goulash (Fischgulasch)
- Fish Cakes (Fischküchlein oder Fischwürstchen)
- Carp in Brown Sauce (Karpfen in brauner Soße)
- Braised River Fish (Flußfisch gedünstet)
- Fish Salad (Fischsalat)
Full recipes, with ingredients, method, historical headnotes and a week-of-meals grid, are in the Fish Dishes, Vol. 5 PDF on Etsy. Instant PDF download. No physical book.
26th edition · Birken-Verlag, Munich · 1956
Originally given to Erna Paul as a wedding gift.
English edition by E. Paul.
Cover art and first-draft translations were made with AI tools; every recipe was then checked and edited by hand against the original 1956 pages.
