Monthly Archives: February 2022

English version of the Landsknecht Cookbook on pre-order (Kickstarter)

Posted on 18 February 2022 by carlton_bach

Dear readers, I am very proud to say that the English translation of my Landsknecht Cookbook can now be pre-ordered through Kickstarter. The publisher is adding five more recipes not found in the German original and is asking for pre-print … Continue reading →

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Miripsae and how to rectify foods

Posted on 18 February 2022 by carlton_bach

We are still with Ishaq b. Sulaiman Israili Cap lxv of miripsae, that is salsamenta The purpose of miripsae is threefold: For when foods are cold, and by their nature hard in penetrating the veins, those must be made subtle … Continue reading →

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Cooking meat the Salernitan way

Posted on 17 February 2022 by carlton_bach

More from Ishaq b. Sulaiman al-Israili via Constantinus Africanus Whoever wishes to prepare meats whose humors are illaudible such as meats of excessive fatness, it is well if they are strewn with much salt and placed by the fire for … Continue reading →

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How to cook eggs in Norman Sicily

Posted on 16 February 2022 by carlton_bach

Today, I am starting on a new source: Constantinus Africanus’ 11th-century Salernitan translation of Ishaq b. Sulaiman al-Israili’s dietetics. This is not without its problems. I do not really know how much the translator changed and how much later copyists … Continue reading →

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Kölner Kochbuchnotizen complete

Posted on 15 February 2022 by carlton_bach

The Kölner Kochbuchnotizen, just four recipes, are also now available for download in one document here.

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New Translation: Cod Pal Germ 551

Posted on 15 February 2022 by carlton_bach

I am pleased to announce that the overdue final version of the recipes from Heidelberg Cod Pal Germ 551 is now up. The pdf can be found here.

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Tanned smoked herring from the Oeconomia

Posted on 15 February 2022 by carlton_bach

I had no idea you could do this. Of Spickhering, how you should make it (Marginalia: Spickhering, how it is to be made) The herring catch is around this time (February), then you buy a tun of fresh herring as … Continue reading →

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Meat pastry from the Cologne notes

Posted on 14 February 2022 by carlton_bach

Hot water shortcrust – and another mystery ingredient. To make a pastry First to make the coffin (hauiß), take warm water and butter and 2 eggs and flour. Mix this first with the flour and then gradually add more until … Continue reading →

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Boiling chicken from the Cologne notes

Posted on 13 February 2022 by carlton_bach

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 … Continue reading →

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Chicken with a mystery ingredient – from the Cologne notes

Posted on 12 February 2022 by carlton_bach

I still don’t know what ‘villich’ is, but I will post it now. Item to make a yellow pepper sauce (to go) over a chicken. You shall boil the chicken till it is done, in a short broth with a … Continue reading →

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