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Monthly Archives: November 2021
Food preservation and storage from the Kuchenmaistrey
A chunk of advice 1.xxxviii. Hereafter follows about how to keep fruit fresh for long. If you would keep apples fresh throughout the year. Lay them onto a hurdle high above the ground in a dry cellar, on fresh straw … Continue reading
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 … Continue reading
Fruit mush from the Kuchenmaistrey
I’m not sure how ‘black’ this becomes, but it has the potential to be quite good. 1.xxxiiii. If you would make a black side dish (gemüß), take raisins, apples, and pears, boiled or roasted, and sugar, a little flour, spices, … Continue reading
Blue rice pudding from the Kuchenmaistrey
It’s blue 1.xxxiii. Item a blue spoon dish (muß) make thus from almonds and of rice. Pound cornflowers well with water, press them through a cloth and keep that. Pound almonds in the same water and force it through the … Continue reading
Gilding food from the Kuchenmaistrey
Back to the regular source with some first-order decadence. 1. xxxii. Here I teach gilding spoon dishes or whatever roast or fried foods that are cold. Make a small (amount of? or weak concentration?) honey water, brush the material with … Continue reading
Travel sausages from the Oeconomia
Wayfaring supplies to ward off hunger and poor hostelries. How you can make good bratwürst (Marginalia: To make bratwürste well) It happens at time that a good man must travel and cannot get anything to eat at the inn (Herberge). … Continue reading
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Tagged 17th century, Oeconomia ruralis et domestica, preservation, travel
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Almond ‘cheese’ from the Kuchenmaistrey
Show dishes of thickened or jellied almond milk are very common in the 15th century. 1. xxxi. Item if you would make coagulated (gerennet) milk, take rice and pound it fine and searce it through a small sieve. Take blanched … Continue reading
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Tagged 15th century, experiment, kuchenmaistrey, Lent, parallel
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Cherry porridge from the Kuchenmaistrey
Commonplace dish, interesting technique 1. xxx. Item if you would make a good muß (soft dish – in this case a kind of porridge) of cherries, break off the stalks and pound them in a mortar with the kernels and … Continue reading
Lenten soups and fish from the Kuchenmaistrey
Not as detailed as we would like, but interesting indeed 1.xxviii. Iten reinuisch (lit. Rhine fish) and bolcken boiled in water together with greens (kraut dar bey) or with sauces, that is good. The same fish and all smoked or … Continue reading
Stockfish from the Kuchenmaistrey
Very brief instructions today 1. xxvii. Item you must beat and soak stockfish. Boiled in wine and water, they are good seasoned or prepared (ab bereit oder gemacht) with spices. This is about as short as a recipe can be. … Continue reading