Fish and onion soup (modern reconstruction)
Trout or salmon poached at the end of a simmered broth of onion and root vegetables, a present-day reconstruction of coastal cooking built on excavated fish bones and a boiling pot.
Germany
Recipes by the places recorded in their sources.
Germany
High risk
Stockfish
Cod hung on open racks in cold northern air until most of its water has gone, leaving a hard, light, unsalted fish that keeps and travels and must be soaked for days before cooking.
Vollkornbrot (whole-rye loaf)
A dense whole-rye loaf with a sourdough preferment, soaked rye chops and sunflower seeds. It bakes in a long loaf pan and rests for 24–48 hours before slicing.
Elevated risk
Altbier
A source-specific modern extract adaptation of Düsseldorf Altbier, with specialty malts, two hop additions and an ale yeast. It is distinct from a brewery's commercial Altbier process and from Kölsch.
Challah: Jewish Museum Vienna version
A three-strand yeast-raised challah with flour, salt, yeast, water, neutral oil, honey and egg, based on a Jewish Museum Vienna home recipe.
Brezel / pretzel, German-style
A German-style Brezel is a yeast-raised wheat dough shaped into a loop and dipped in an alkaline bath before baking. This home version uses baking soda; the original formula uses food-grade lye.
Quark
Quark is a soft, fresh curd cheese used in spreads and desserts. This small home batch sets milk with mesophilic culture and rennet before refrigerated drainage.
Bavarian sweet-inspired mustard
A coarse, sweet Bavarian-style mustard of yellow and brown seed in a cooked brown-sugar and vinegar base, made to eat with Weisswurst; an original refrigerated formula.
Brezel
This German-style knot pretzel uses a firm yeast dough, a chilled shape, a one-minute baking-soda bath and a deep bake. The method follows Jeffrey Hamelman's home adaptation for King Arthur Baking.
Dampfnudeln
Allgäu Dampfnudeln are enriched wheat buns proofed in a covered casserole and cooked in milk and butter until the liquid nearly cooks away.
Elevated risk
Hot-air dehydrated mushrooms
Hot-air dehydrated mushrooms are sliced mushrooms dried in a dehydrator or dryer with heated, moving air; a 2011 study dried button mushroom slices at 60 °C and compared them with microwave-vacuum and freeze-drying.
Westphalian pumpernickel
A dense, dark rye-and-wheat loaf with a warm rest and long covered bake. This home version uses a 5-hour oven bake and differs from the protected Westphalian product.
Weihnachtsstollen (family recipe)
A four-loaf German family Christmas stollen with rum-soaked sultanas, almonds, candied citrus and marzipan, baked in two stages.
Prepared horseradish
Prepared horseradish is freshly grated horseradish root mixed with vinegar and salt. This refrigerated relish holds the root’s sharp, nasal pungency in a spoonable form.
High risk
Schwarzwälder Schinken Vesper
A regional Vesper preparation pairs bread and protected Schwarzwälder Schinken with apple-horseradish butter. The accepted source gives butter, apple and horseradish amounts, but not the bread or ham quantities.