Stews, legume pots and rice dishes, one pot each
This cookbook was a 1956 wedding gift to my mother. She's gone now — but her recipes aren't. Volume 6 covers the Eintopfgerichte chapter of Bayerisches Kochbuch: layered stews, thick legume soups, and rice and barley pots meant to feed a family on modest ingredients. It starts with Pichelsteiner and ends with white beans in tomato sauce, with a quick tomato spaghetti along the way.
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
- Pichelsteiner Stew (Pichelsteiner)
- Leek and Potato Pot (Laucheintopf)
- Thick Legume Soup with Sausages (Dicke Hülsenfruchtsuppe mit Würstchen)
- Chicken Noodle Soup (Nudelsuppe mit Huhn)
- Barley Pot (Rollgersteneintopf)
- Lamb Pilaf (Hammelpilaw)
- Bavarian Pot (Bayerischer Topf)
- Tomato Rice or Barley (Tomatenreis I oder Rollgerste)
- Tomato Spaghetti (Tomatenspaghetti)
- White Beans in Tomato Sauce (Weiße Bohnen in Tomatensoße)
Full recipes, with ingredients, method, historical headnotes and a week-of-meals grid, are in the One-Pot Dishes, Vol. 6 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.
