Monthly Archives: September 2021

Roast milk (again) from Cod Pal Germ 551, section two

Posted on 30 September 2021 by carlton_bach

Another recipe with a close parallel in section one, this time for a milk dish that was remarkably popular in its time 22 A dish of roasted milk Item if you would make a roasted milk that has not been … Continue reading →

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Fish pastry from Cod Pal Germ 551, section two

Posted on 29 September 2021 by carlton_bach

A bit sloppy in the copying, but recognisably a parallel to recipe 37 in section one. 21 A dish of a fish pastry Scale the fish nicely, skin them and chop them small. Take sage and parsley with it and … Continue reading →

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Another deer blood porridge from Cod Pal Germ 551, section two

Posted on 28 September 2021 by carlton_bach

20 A spoon dish of roe deer (reh musz) If you would make a dish of a spoon dish of roe deer (rech musz), take gingerbread (leczellten) as much as you wish and toast it over the coals as you … Continue reading →

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Gespott from Cod Pal Germ 551, section two

Posted on 27 September 2021 by carlton_bach

19 To make a gespott (cheese dish) Item if you would make a dish in May that is called a gespott, take a flowing cheese for a courtly dish and cut it in think slices. Also take six eggs with … Continue reading →

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Some experiments with fritters

Posted on 26 September 2021 by carlton_bach

Today, I had the opportunity to meet with a few friends who are similarly excited about all things medieval for a craft session, Since my craft is historical cooking, I provided the afternoon snacks. The first one was from the … Continue reading →

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Green eggs from Cod Pal Germ 551, section two

Posted on 25 September 2021 by carlton_bach

18 A dish of infidel cake (heidenyschen kuchen) Item if you would make an infidel cake for a lordly dish, take ten eggs and beat them well and take parsley with it and stir it in. Set a mortar on … Continue reading →

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Crawfish roast from Cod Pal Germ 551, section two

Posted on 24 September 2021 by carlton_bach

17 A roast (geprotens) of crawfish Shell the crawfish raw, as many as you wish to use, and keep the meat for yourself, and chop it small. Add raw eggs to it as many as you see fit and see … Continue reading →

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A crawfish dish from Cod Pal Germ 551, section two

Posted on 23 September 2021 by carlton_bach

16 You find a dish of crawfish shells written here If you would make a dish of crawfish, boil the crawfish nicely and take their shells and take the claws and lay them aside. Then pound the shells very small … Continue reading →

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A stuffed liver roasted in a caul, from Cod Pal Germ 551, section two

Posted on 22 September 2021 by carlton_bach

15 You make gesulczte (in this case, spiced) liver thus Item, if you would make a gesulczte liver of veal, take the liver, chop it small and season it well, and take recent bacon and raisins. Lay it (lacuna – … Continue reading →

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“Knitted” fritters from Cod Pal Germ 551, section two

Posted on 21 September 2021 by carlton_bach

14 A dish of knitted (? gestrickten) fritters If you would make a knitted fritter of dough, make (a dough) as hard as though for an infidel cake (heidenyschen kuchen – a common fritter) and also make sheets like the … Continue reading →

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