A New York Public Library website

Gebraunte Griesssuppe, Rindersaftbraten In Rotweintunke, Weisskohlsalat, Kartoffel Puree, Geback

Normalized frequency per year

Appears in 1 menu:

Price
Low: - → High: -

Date appearing
Earliest: 1955 → Latest: 1955

Placement map: where this dish appears on the page.

More information on
“Gebraunte Griesssuppe, Rindersaftbraten in Rotweintunke, Weisskohlsalat, Kartoffel Puree, Geback”: