Apple strudel, Kaiserschmarrn and more from the sweet-dish chapter
This cookbook was a 1956 wedding gift to my mother. She's gone now — but her recipes aren't. Desserts, Vol. 3 covered the opening pantry sweets of the Süßspeisen chapter. Volume 11 goes further in: German French toast made from stale rolls, a hand-stretched apple strudel, Kaiserschmarrn, Salzburger Nockerl, and molded sweets like chocolate flammery and wine jelly.
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
- Poor Knights, or German French Toast (Karthäuserklöße, or Arme Ritter)
- German Pancakes (Pfannkuchen)
- Kaiserschmarrn
- Apple Strudel (Apfelstrudel)
- Bread Pudding (Semmelauflauf)
- Apple or Cherry Casserole (Apfel- oder Kirschenauflauf)
- Salzburg Soufflé Dumplings (Salzburger Nockerl)
- Apricot Meringue Bake (Aprikosenmeringenspeise)
- Chocolate Flammery (Schokoladenflammerie)
- Wine Jelly (Weingelee)
Full recipes, with ingredients, method, historical headnotes and a week-of-meals grid, are in the Puddings & Strudel, Vol. 11 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.
