Boiling chicken from the Cologne notes

This looks like a continuation of yesterday’s recipe though it is separated from it by another.

Item to cook a chicken in its own broth, you add mace (behscaten blomen) and a little butter.

Item a chicken that is boiled with green (fresh) meat should not be filled.

Item, to boil green (fresh) meat with a chicken you shall cut genuer (?) into large pieces, tie it up in a cloth and and afterwards take the genuer (?) out and arrange it around the meat and chicken.

Another mystery ingredient: etymologically, genuer could be ginger, but that is an odd way of using it. Otherwise this is not a bad recipe.

In the late 16th century, someone jotted down a set of cooking recipes in a copy of L. Frucks ‘Teutsch Formular vnnd Rhetoric’ of 1579. They were published in H. Müller: Kochrezepte aus dem 16. Jahrhundert. In: Rheinisch-westfälische Zeitschrift für Volkskunde 14 (1967) 83-86 and are available online thanks to Thomas Gloning‘s inestimable website. Judging by the dialect, the writer is from the greater Cologne area, likely near the border with the Netherlands. The recipes are fairly standard for their time, but interesting in details such as cooking and serving instructions.

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