Call Number:

Ms. Codex 2214

Repository:

University of Pennsylvania: Kislak Center for Special Collections, Rare Books and Manuscripts

Extent:

1 volume(s)

Language:

German

Preferred Citation:

F. Porst cookbook, circa 1900, Ms. Codex 2214, Kislak Center for Special Collections, Rare Books and Manuscripts, University of Pennsylvania

Date:

circa 1900

Form:

Cookbooks and Codices (bound manuscripts)

Abstract:

This volume contains 124 recipes written and compiled in German by F. Porst over the course of a housekeeping course at St. Joseph's Boarding School in Lutterade, Netherlands around the turn of the 20th century.

Nothing is known about this volume's creator, F. Porst, other than that they attended St. Joseph's Boarding School in Lutterade, Netherlands around the turn of the 20th century.

This volume was created in the Netherlands but is written entirely in German. Lutterade is a district of Geleen which is within the Limburg province of the Netherlands. Limburg closely borders Germany and Lutterade is in the Dutch panhandle nestled between Germany and Belgium. While the primary languages spoken in Limburg today are Dutch and Limburgish, before the 20th century, schools in the Lutterade area of the province taught German and German is widely used in the Dutch panhandle.

Sources:

"The Transition from German to Dutch in the Limburg Area." Limburg Dialect, University of Pennsylvania, https://ccat.sas.upenn.edu/~haroldfs/540/langdial/limburg.html. Accessed 11 Sept. 2024.

This volume contains 124 recipes written and compiled by F. Porst over the course of a housekeeping course at St. Joseph's Boarding School in Lutterade, Netherlands in the early 20th century. The recipes are written in German.

The recipes in this volume are organized into sections including suppen [soup] (p. 1-8), gemüse [vegetables] (p. 25-32), fleischspeisen [meat dishes] (p. 57-73), süsse speisen [sweet foods] (p. 91-101), backwerk [baked goods] (p. 123-146), eingemachtes [canned goods] (p. 161-165). There are a significant number of blank pages between the sections (p. 9-24, 33-56, 74-90, 102-122, 147-160, 166-198, 209-218).

Examples of recipes in this volume include französiche suppe (p. 1), kartoffelsuppe (p. 5), biersuppe (p. 8), blumenkohl (p. 25), schnittkohl (p. 30), bratzeit (p. 57), servelate wurst (p. 60), frankfurter wurstchen (p. 63), gespickle kalbsleber (p. 69), citronen pudding (p. 91), apfelcrême (p. 95), griesmehlpudding (p. 101), macronen (p. 123), maltesertorte (p. 126), Berliner ballen (p. 135), stollen (p. 161), Johannesbeertorte (p. 144), valicybirnen (p. 163), and perlzwiebeln (p. 164).