Monthly Archives: September 2021

A fish recipe from Cod Pal Germ 551, section 2

I still think it sounds like a fish jam. 13 (This recipe has no title and is not offset, the paragraph continues with what is clearly a new recipe) Item, if you would make a galantine (gallrien) of fish of … Continue reading

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Cheese ‘knitwork’ from Cod Pal Germ 551, section 2

This is another recipe that duplicates section one, and I still can’t really figure it out. It does remind me I should play around with cheese more, though. Just doing what it suggests might clear things up. 12 A dish … Continue reading

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Roe deer head from Cod Pal Germ 551, section two

11 A dish of a roe deer head You shall singe it before and then boil it, and you shall take out the bones and fill them on the upside with the brain. And you shall chop the brain with … Continue reading

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One confused recipe from Cod Pal Germ 551, section 2

Today’s recipe is an exercise in interpreting what can emerge if a scribe has a very bad, awful, terrible day. 10 A dish of roasted/fried (proten) nuts Take per (lacuna?) soaked in vinegar and throw them into warm milk mixed … Continue reading

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Wine custard from Cod Pal Germ 551, section 2

9 A good spoon dish (musz) of Rumany (wine) If you would make a good spoon dish with Rumany (a kind of wine, likely Italian), put it (the wine) into a pot. And take 20 egg yolks and beat them … Continue reading

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Roasted peas from Cod Pal Germ 551, section 2

8 A dish of roasted peas If you would make roasted peas, boil them and pass them though a cloth or a sieve. Break many eggs into that, as much as there is of peas, and boil (fry) them in … Continue reading

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Deep-fried filled apples from Cod Pal Germ 551, section 2

7 Of halved apples in four colours Take stirred eggs (scrambled eggs) in four colours, cut an apple into four parts and take out the seeds from each quarter and the hard shells (schelffen) that lie around the seeds. Fill … Continue reading

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Grape electuary from Cod Pal Germ 551, section 2

6 An electuary of grapes Break them off the vines (paum, lit: trees) and place them in a cauldron, set it on a trivet and put embers underneath. Do not pour in (i.e. add) anything to them, and when they … Continue reading

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Pear electuary from Cod Pal Germ 551, section 2

5 An electuary of hard pears (regell pirn) Peel the pears nicely and cut them in quarters and take out the cores (kern). Then put the pears in a pot, set that on the embers and pour a fiertell (measure) … Continue reading

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Instant herb sauce from Cod Pal Germ 551, section 2

4 Again of a good sauce If you would make a good, masterful sauce, take parsley and pepperwort (pfeffer kraut, probably lepidium latifolium may also be satureia hortensis) and sage and muskwort leaves (pissen pleter, could also mean chard) as … Continue reading

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