Meatballs from the Kuchenmaistrey

In case yesterday’s lung patties did not appeal.

2. xviii. Item whoever wishes to make good meatballs of whatever kind must chop it very small and add chopped parsley into it. Season it with salt and spices and add a little bacon to it and break two raw eggs into it. Make balls of this and boil them in chicken broth or in their own broth, colour it yellow well and arrange them in it. Such meatballs may (also) be laid into liver galantine and united with it.

I will continue posting recipes from the Nuremberg Kuchenmaistrey produced around 1490, but my mode will change. Instead of translating one daily and posting it here, I will try to use what time there is to translate as much as I can and post only some of them here. Once the entire text is done, I will try to get it published either as a book, or online.

The Kuchenmaistrey 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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