The salads of a 1956 Bavarian kitchen, dressed with one marinade
This cookbook was a 1956 wedding gift to my mother. She's gone now — but her recipes aren't. Volume 9 covers the Salate chapter of Bayerisches Kochbuch. Most of its salads use one base marinade of oil, vinegar, a pinch of sugar and fresh herbs, and the chapter has rules of its own: favor raw vegetables, dress tomatoes and cucumbers at the last minute, and dress cooked vegetables while they're still warm. It starts with raw tomato, cucumber, beet, cabbage and sauerkraut salads, then the warm German potato salad and green bean and asparagus salads, and ends with two hearty mixed salads: an Italian salad for company and a meat salad made from leftovers.
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
- Tomato Salad (Tomatensalat)
- Cucumber Salad (Gurkensalat)
- Raw Beet Salad (Rotrübensalat roh)
- Raw Cabbage Slaw (Weißkrautsalat roh)
- Sauerkraut Salad (Sauerkrautsalat)
- German Potato Salad (Kartoffelsalat)
- Green Bean Salad (Bohnensalat)
- Asparagus Salad (Spargelsalat)
- Italian Salad (Italienischer Salat)
- German Meat Salad (Fleischsalat)
Full recipes, with ingredients, method, historical headnotes and a week-of-meals grid, are in the Salads, Vol. 9 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.
