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Can you translate this recipe from German to English?

Remember when I said there were some recipes in the cookbook written in German?  What I was talking about were handwritten recipes in German handwriting.  However, on the fifth page is a clipping from a German newspaper.  I know it’s a recipe because I see number, fractions and the word “tasse” which I know means “cup”.  Anyway, I’m looking for someone to translate this for me.  I would type it, but since it’s in German type, I’m not always sure what that pretty little letter is.  If you happen to find this blog, all of us would surely appreciate it……..:)


4 responses »

  1. Great post today. I really enjoyed it. Food and recipes are something I can share with my friends and family.

  2. This is the recipe in standard German, except for a couple of words that I cannot decipher for the life of me.

    Ihre Mutter bereitete frueher immer aus grossen reifen Gurken sogenannte Senfgurken. Sie fragen an, ob ich Ihnen vielleicht ein Rezept dafuer mitteilen koennte, da die Mutter nicht mehr lebt. Ja, manchmal bekommt man auf das Appetit, was man in der Kindheit genossen. Ich will Ihnen behilflich sein, Ihren Wunsch zu erfuellen, und lasse das erbetene Rezept folgen.

    Senfgurken: Auf eine Gallone Gurken rechnet man 1 Tasse gewoehnliches Rochsalz, 1 pint Perlzwiebeln, 1/2 Tasse oder Mehr in Scheiben geschnitten Meerrettig, 1/4 Bund gelben Senfsamen, 1 Unze ganzen Ingwer, 1 Essloeffel schwarzen Pfeffer, 1 Essloeffel ***** (die Kopfe entfernen), 4 Lorbeerblätter, 2 Handvolle Dille. Schon etwas gelb gewordene Gurken eignen sich hierfuer am besten. Sie koennen auch voellig gelb sein. Man schaelt sie, schneidet sie der Laenge nach durch, ***** mit einem silbernen Loeffel alle Kerne und alles Weiche heraus, bestreut die lagenweise mit dem angegeben Salz und laesst sie ueber nacht in einer zugedeckten Schuessel in kuehlen stehen.

    Man trockne sie mit einem sauberen Geschirrtuch gut ab und schneide sie in laenglich schraege Streifen, lege sie in einen Steintopf und giesse kalte Essig darueber. Man deckte den Topf zu und stellte ihn in den Keller. Nach zehn Tagen, lasse man die Gurken auf einem Durchschlag abtropfen und bringe den Essig zum Kochen schaeume ihn ab und lasse 5 Minuten kochen. Man lege jetzt die Gurkenstuecke schichtenweise mit dem Gewuerz in ganz saubere Einmachglaeser, giesse den wieder erkalteten Essig darueber und verschliesse die Glaesser Luftdicht. Nach mehreren Wochen kann man die Gurken essen.

    And this is the English translation as close as I can get:

    Mother always prepared mustard pickles from large ripe cucumbers. You asked if I could tell you the recipe for it because mother isn’t alive anymore. Yes, sometimes you get an appetite for what you enjoyed in your childhood. I will help you by fulfilling your wish; the requested recipe is as follows.

    Mustard pickles: For a gallon of pickles, measure 1 cup rock salt, 1 pint of peal onions, 1/2 cup or more horseradish, sliced, 1/4 bunch yellow mustard seeds, 1 ounce whole ginger, 1 tablespoon black pepper, 1 tablespoon SOMETHING? (remove the heads), 4 bay leaves, 2 handfulls of dill. Pickles that have become somewhat yellow are best suited for this purpose. They can also be completely yellow. Peel them, cut them lengthwise, SOMETHING all the cores and all softness outwith a silver spoon. Sprinkle them in layers with the specified salt and leave them overnight in a covered bowl and leave them in the cool.

    Dry them well with a clean tea towel and cut them into long diagonal strips, lay them in a stone pot, and pour cold vinegar over them. Cover the pot and store it in the basement. After 10 days, let the cucumbers drain through a colander and bring the vinegar to a boil and let it bubble for 5 minutes. Lay the slices in layers with seasonings in clean airtight canning jars. Pour the cooled vinegar in again and close the jars. After several weeks you can eat the pickles.

    Hope this helps!

    • Oh, thank you! You can’t know how delighted I am that you did this. Mom made quite a few different kinds of pickles every summer, so it’s no surprise that is what this clipping is about. Can you read German handwriting, too? Before long I’ll be posting some of those, so maybe you could try your hand at it. Again, thank you so much!

      • Not a problem 🙂 I took German classes in high school/college for six years so I welcomed the challenge! Some of the letters were really hard to decipher, so I found an image of old German lettering online and used it to figure out some of the stranger-looking letters. So I’m not sure about German handwriting…most of the writing I see on the recipes on your site looks pretty difficult for me to read, but I’ll give it a try!

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