Attic Recipes — Vintage Recipes & Traditional Cooking
A mix of onion, green tomato, cucumber, and bell pepper in a sweet-sour vinegar brine, canned for winter storage — a Central European preserving classic.
Delicate butter cookies made with hard-boiled egg yolks, rolled into crescents and coated in vanilla sugar — a forgotten Central European baking technique.
A pale pastry crust topped with fresh peaches and a chilled almond custard cream, cooked over a double boiler — a light Central European fruit dessert.
Coarsely mixed ground beef shaped into thumb-thick rolls and grilled, seasoned only with salt — a simple early 20th century technique.
A rich four-layer almond torte with two contrasting fillings — vanilla custard and chocolate-hazelnut — finished in a poured chocolate glaze.
A thick, slow-simmered fruit butter made from grapes, plums, apples, and unripe tomatoes, sweetened lightly and scented with vanilla.
A flourless almond sponge cake with a hidden wafer layer and a row of baked peaches through the middle, finished with a dusting of sugar.
Blanched baby sweet peppers layered in jars with a vinegar, oil, garlic, parsley, and celery dressing, topped off with vinegar and refrigerated.
Flourless chocolate almond cookies, cut into hearts and dried in a low oven until firm outside and soft within.