Fishy rice pudding and more colouring from the Kuchenmaistrey

It’s expensive, but it’s still mush

1. xxxv. Item a good side dish (gemüß) of almonds and fish. Take out the innards and clean it and chop it well, (but) be careful of the gall. Take the flesh of the fish and boil it without spices in water. Pour that off and reserve the broth. Pound the fish well with almond milk and white bread softened in almond milk. Pass it through (a cloth or sieve) with boiled white rice. Put it into a pan over a fire. Let it heat. Stir it well and do not oversalt it. If it is too thick, add more almond milk. Season it with sugar and serve it.

1. xxxvi. Item if you would have blue wine or water in beautiful glasses. You may mix that with cornflower juice or with pure milk.

1. xxxvii. But those who would like to have a green colour must pound parsley with all the things (dishes) we have heard of above.

My current project are recipes from the Nuremberg Kuchenmaistrey produced around 1490. This was the earliest printed cookbook in German (and only missed being the earliest printed cookbook in any language by a few years). The Kuchenmaistrey (mastery of the kitchen) gave rise to a vibrant culture of amended and expanded manuscript copies as well as reprints spanning almost a century. The recipes seem designed to appeal to a wealthy, literate and cosmopolitan clientele.

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