Monthly Archives: October 2021

Boiling crawfish and dietary advice from the Kuchenmaistrey

Posted on 31 October 2021 by carlton_bach

Crawfish with a side order of misogyny 1.xvi. Item fish, crawfish and all manner of fruit that is of cold nature as well as milk and water must be tempered with spices. But people with illnesses of a hot nature … Continue reading →

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Crawfish porridge from the Kuchenmaistrey

Posted on 29 October 2021 by carlton_bach

Ultimately, anything can be a mus in medieval German kitchens. 1.xv If you would make a spoon dish (müslein) of crawfish. Make it in a courtly colour that does no harm, that is pleasing to look at (stet woll zu … Continue reading →

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Crawfish fritters from the Kuchenmaistrey

Posted on 28 October 2021 by carlton_bach

A short recipe, but it sounds quite appealing, really. Seafood onna stick? 1.xiiii Item fritters of crawfish. Prepare the crawfish nicely, make a yellow dough of eggs, seasoned and salted, and neither too thin nor too thick. Roll / wrap … Continue reading →

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Crawfish pastries from the Kuchenmaistrey

Posted on 27 October 2021 by carlton_bach

They are not quite the same recipe, but close enough to complement each other. 1.xii Item you make pastries of crawfish thus, in a strong dough that is laid into a coffin (teighafen, lit. dough pot) inside a cooking vessel … Continue reading →

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Serving crawfish, from the Kuchenmaistrey

Posted on 26 October 2021 by carlton_bach

These instructions for serving crawfish decoratively will keep a cook busy for hours. 1.xi. Item make filled crawfish thus. Boil them in water and shell them nicely. And lay the good, large claws and tails aside separately. Take the other … Continue reading →

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Two crawfish galantines from the Kuchenmaistrey

Posted on 25 October 2021 by carlton_bach

Two variations of jellied crawfish. 1. ix. Item crawfish in galantine (gesultzt krebß), you make a courtly and well-digestible dish that causes no harm thus. Boil the crawfish with wine and peel the claws, necks and tails. Reserve the other … Continue reading →

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Fish in vinegar from the Kuchemaistrey

Posted on 22 October 2021 by carlton_bach

This might even work 1.viii Item if you would keep fish so that they stay fresh for long. Lay them in a wooden vat or earthen pot and pour good vinegar on them and put parsley into it and bury … Continue reading →

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Jellied fish from the Kuchenmaistrey

Posted on 22 October 2021 by carlton_bach

Now this one clearly is a jelly 1.vii Item to prepare jellied fish (gesultz visch) in summer where they do not gel readily. As you prepare the fish, keep the blood and the scales and bones. Put that into a … Continue reading →

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Fish galrat from the Kuchenmaistrey

Posted on 20 October 2021 by carlton_bach

A spicy sauce for keeping fish 1.vi Item a masterful galantine (galrat) over fish such as salmon and other large clean(?) fish (rein visch). Make good-sized pieces of the fish and stick two or three of them each on a … Continue reading →

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One fish cooked three ways from the Kuchenmaistrey

Posted on 19 October 2021 by carlton_bach

A piece of culinary sleight of hand with a long history 1.v Item if you would make three dishes of one fish so that the fish nonetheless appears to stay whole. Cut a pike or another fish (that is) already … Continue reading →

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