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Monthly Archives: September 2021
Gingerbread sauce from Cod Pal Germ 551
3 A sauce of gingerbread (leczellten) Take good gingerbread (leczelten), cut it into thin slices like pfeffer brot (a different kind of gingerbread) and boil it with wine. Pass it through a cloth like a pepper sauce and add cinnamon … Continue reading
Sauce of chives (or shallots) from Cod Pal Germ 551
2 A sauce of chives (abslag) If you would make a sauce of chives (or shallots – the word aschlach derives from ascalonica), pound it with salt and mix it with wine and with vinegar, and pour it with roast … Continue reading
Cherry sauce from section two of Cod Pal Germ 551
Following an empty page, a second collection of recipes in a different hand begins. Interestingly, it repeats many recipes from the first collection in different versions. What the explanation behind this may be – a collection dictated by the same … Continue reading
Final recipes of section one in Cod Pal Germ 551
These are the last two recipes in section one of the culinary recipe collection in Cod Pal Germ 551. the second section, in a different hand, begins several pages later. Neither recipe is very interesting – one is a preventive … Continue reading
Dried pear puree from Cod Pal Germ 551
62 Of dried pears (Hutzeln) If you would make a side dish of dried pears, wash the dried pears and boil them nicely, pound them small and pass them through (a cloth) with a little wine. Then boil them well … Continue reading
Fritters of three colours from Cod Pal Germ 551
61 A fritter of three colours So that one is green and the other white and the third yellow. Take eggs and set the whites aside and add parsley to it. Then take a pan and heat it with fat … Continue reading
Two egg dishes from Cod Pal Germ 551
59 A dish of krosz eyern (filled eggs) If you would make krosz eyer, boil the eggs so that the yolks become soft (the editor emended ‘not’, I believe that is a misinterpretation). Then make two slice-shaped (scheublets) holes (i.e. … Continue reading