This summer I am teaching a course, "German for Graduate Reading Knowledge" that is supposed to teach graduate students who don't speak German to nonetheless be able to read articles and other texts that might only be available in German. One of the things that they have to practice with is reading Fraktur, that old-timey printing style that was popular in Germany until the last hundred years when people finally realized it was a pain in the butt. Hardly anything is published in Fraktur these days, but I do happen to own a German cookbook from 1901 (my fiancee got it for me at a book auction for $1.50!) so one of the homework assignments that I made them do was practice reading and translating recipes. Finally, there is a small amount of extra credit available to those who want to demonstrate that they actually understood everything by cooking some of the food. Here are my own results for the recipes. (link on account of the large number of photos.)
The sausage was good--very soft and tender (as one would expect from something that's cooked this way) although the sauce that went with it was less intense than I expected. The carrots were also good in a "this is so old-fashioned German it almost hurts" sort of way. The first things I'd do to bring that recipe into the 21st century would be to add white wine and capers and only cook the carrots until al dente. My grandma would have definitely approved of these things though!
The students have until the end of the week to try and do some cooking themselves and provide photo evidence (after all, pics or it didn't happen), so I'll be eager to see if anyone does it!