Attic Recipes — Vintage Recipes & Traditional Cooking
Whole potatoes hollowed out and filled with a savory mushroom, leek and breadcrumb mixture, then braised on the stovetop in butter and beef broth.
A traditional dark malt beverage from the early 20th century, brewed with roasted Kneipp barley, hops, and corn flour.
Salt cod braised with fresh tomatoes, red onion, garlic, bell peppers and black olives in olive oil.
Beef rump roasted in a white wine, rum and broth sauce with sliced mushrooms, whole yellow onions and pitted green olives added in stages.
Egg dough baked in two layers around a braised ground pork filling, finished with warm sour cream and grated cheese — a satisfying Central European savory pie.
Mussels steamed open in white wine and herbs, their broth absorbed into saffron rice — a one-pot Adriatic coastal dish, light and deeply flavoured.
Crisp almond shortcrust stacked in three layers with raspberry jam and finished with a dark chocolate glaze — a classic Central European bar cookie.
Flourless almond meringue cake with dark chocolate, candied orange peel, and a poured chocolate glaze — light as snow, rich as the season.
Enriched yeast dough rolled with butter and sugar, cut into roses, baked with a vanilla milk glaze, and served with a poured caramel custard cream.