History-at-home | Stuffed Kohlrabi from 1789

Ingredients

• 3-4 kohlrabi tubers with green
• 1 -1 ½ litres of water
• 2-3 rolls or the one half of white bread
• Some butter
• 2 tablespoons of sweet cream
• 2 eggs
• Pinch of salt
• Pinch of nutmeg, grated
• 1 litre of vegetable or meat broth
• Salt
• Allspice, 1 grain grated
• ¼ litre of sweet cream
• 1-2 egg yolks for alloying