Monthly Archives: November 2021

Beaver tails from the Kuchenmaistrey

Posted on 7 November 2021 by carlton_bach

It’s fish. Right? They live in the water. 1.xxvi. Item beaver tails and odr visch (‘the other fish’?), as they are called, (are) roasted well, with ginger strewed on them and served warm. But if you would boil them, a … Continue reading →

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Roast eel with herb filling from the Kuchenmaistrey

Posted on 4 November 2021 by carlton_bach

I want to try this very much. It sounds delightful. 1. xxv. Item if you would make an eel, remove its skin (but) leave the skin on next to the head. Cut it open and remove the innards and the … Continue reading →

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Jellied morels from the Kuchenmaistrey

Posted on 3 November 2021 by carlton_bach

1.xxiiii. If you would make jellied (gesultzt) morels. If you have fish broth like that of jellied fish, those are good. If you do not have any, make it thus: take a little vinegar and water mixed together and boil … Continue reading →

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Dried pear recipes from the Kuchenmaistrey

Posted on 2 November 2021 by carlton_bach

Things to do with dried pears 1.xxi. Item a fritter (küchlein) of dried pears or of large dried pears (hutzeln) such as melbirn (lit.: flour pears). Eschenbacherin, Wasserbiren (lit.: water pears), kolbiren (lit.: cabbage pears) or schmaltzbirn (lit.: fat pears) … Continue reading →

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Fried crawfish cakes from the Kuchenmaistrey

Posted on 1 November 2021 by carlton_bach

Honey-spiced crawfish fritters in a saffron batter 1.xx. Item to make cakes of crawfish. Take crawfish, boil them with water and salt, and shell them nicely. Take the necks, claws and tails and more salt and spices. Chop that together … Continue reading →

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