Monthly Archives: December 2021

Dried herbs from the Kuchenmaistrey

Posted on 31 December 2021 by carlton_bach

Herbs were not always fresh, and herb dishes are not automatically seasonal. 4. xiiii. Item the above herbs that belong in sauces, if you wish to keep them all year so they do not lose their virtue and their savour, … Continue reading →

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A medicinal wine from the Kuchenmaistrey

Posted on 30 December 2021 by carlton_bach

Because we may need something for when we feel weak and sick in the head soon. 5. xiiii. Item, help a person who has long lain sick and is now rising again, but still is weak in the head from … Continue reading →

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Vinegar recipes from the Kuchenmaistrey

Posted on 29 December 2021 by carlton_bach

I apologise for the hiatus, I was away for the holidays. Here are some new recipes: 5. i. Vinegar is made in many different ways. Firstly, take the sourest grapes that you can find, press them and strain them through … Continue reading →

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Two medicinal electuaries from the Kuchenmaistrey

Posted on 23 December 2021 by carlton_bach

Anything this expensive has got to be good for you. 4. xxiii. Item a good useful electuary for the stomach and all harmful fumes (boß nebel). Take the root or bearded iris (iris x germanica, schwertelwurtz) and cut it into … Continue reading →

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Cherry sauce from the Kuchenmaistrey

Posted on 22 December 2021 by carlton_bach

A widespread recipe 4. xx. Item make tart cherry sauce thus. Pound them in a mortar with stones and all. Grate gingerbread into it. Pass it through a cloth with good wine. Pour it into a glazed pot and pound … Continue reading →

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Bitter orange sauce from the Kuchenmaistrey

Posted on 21 December 2021 by carlton_bach

Novelty, exotic and expensive. 3. xiii. A sauce of bitter oranges (bamerantzen), those are small Italian sour apples. You press them out by themselves and they produce a good sour wine of fine taste. You add nothing but cinnamon flower … Continue reading →

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A green sauce from the Kuchenmaistrey

Posted on 19 December 2021 by carlton_bach

This may be the most common type of medieval sauce. 4. i. If you would have good green sauce of herbs, collect pepperwort (pfefferkraut), mint (deymenten), chard (mangolt), and sorrel (ampffer). Strip out the stalks and ensure you have a … Continue reading →

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Fried filled sage leaves from the Kuchenmaistrey

Posted on 17 December 2021 by carlton_bach

Sophisticated cuisine. 3. xxxiiii. Make a filled fritter of sage thus: Take dried leützbirn (a variety of pear) and clean them (mach sie schon). Boil them soft and pound them in a mortar. Cook (rost) them in honey and wine … Continue reading →

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Pea fritters from the Kuchenmaistrey

Posted on 16 December 2021 by carlton_bach

Because there isn’t anything you cannot deep-fry if you really want to. 3. xxviii. If you would make a fritter of peas, boil the peas nicely and shell them and pass them through (a cloth or sieve). Colour wine yellow … Continue reading →

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Rice fritters from the Kuchenmaistrey

Posted on 15 December 2021 by carlton_bach

A standard recipe, it seems 3. xxix. Item if you would make a good fritter of prepared (? furgetragen) rice, do not let it boil away strongly in water (i.e. parboil it briefly?), drain it and let it dry in … Continue reading →

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