Hochformat. Rezeptheft mit 16 Seiten, 2. Auflage 1947. S. 2-5 Einführung der Autorin zum Thema (Von der Eichel zum Eichelmehl). Dann folgend die Rezepte, z.B. für Dicke Eichelsuppe, Eichelauflauf, Eichelpudding und Eichelkuchen.
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