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1983, Moira Hodgson, The New York times gourmet shopper: a guide to the best foods:
Place in the Römertopf and squeeze on the juice from the lemons.
1990, Anya von Bremzen, John Welchman, Please to the Table: The Russian Cookbook, page 180:
This is a mouthwatering and nutritious dish from Georgia, which is also extremely easy to make, providing you own a large unglazed earthenware casserole — a Römertopf clay pot is perfect. [...] "Now," she says, "all I have to do is throw whatever ingredients I have into the Römertopf, put it in the oven, and forget about it."
2009, Paula Wolfert, Mediterranean Clay Pot Cooking: Traditional and Modern Recipes:
Note to the Cook: If you don't have a Römertopf, you can roast the lamb breast in a La Cloche stoneware domed baker.
2012, Kate Colquhoun, Taste: The Story of Britain through Its Cooking, →ISBN:
A porous, lidded earthenware pot in which food could be cooked without fats or liquids, the Römertopf enjoyed brief popularity in the '70s until cooks discovered that they were not, after all, much different from the typical casserole dish.