Gertrud Schaller's rum pot (Gertrud Schallers rumtopf) from The New German Cookbook: More Than 230 Contemporary and Traditional Recipes by Jean Anderson and Hedy Würz

  • gooseberries
  • apples
  • Show all ingredients...

  • EYB Comments

    Takes approximately seven months of marination, with checks on the rumtopf every few weeks. See recipe for notes on use. Fruits should be spring fruits.

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  • Eat Your Books

    Takes approximately seven months of marination, with checks on the rumtopf every few weeks. See recipe for notes on use. Fruits should be spring fruits.

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