Rinse sorrel, chop coarsely. Marinate with sugar and juice of one lemon and mix with pre-swollen raisins. Drizzle with real croatzberry, sprinkle with nuts.
Bring to the table garnished with a little whipped cream.
It holds interesting recipes from the Hanseatic corner and also interesting stories about it.
Another quote: “Menu plans and menu plans of the Hamburg cuisine from the years 1798, 1823, 1879 and 1910 show not only an extraordinary variety, but also a large number of courses. Thus, a kitchen list for fine dining from the middle of the last century shows 23 courses, not counting the soup at the beginning and the dessert at the end of the table.”
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