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Monthly Archives: March 2022
Fish pastry from the Königsberg MS
Unexciting recipe with interesting aspects to its probable transmission. [[19]] Eym gudt Bastede: A good pastry Take fish, scale them and skin them and when they have boiled (wan er her walldt), chop them up fine. Chop parsley and sage … Continue reading
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Tagged 15th century, Cod Pal Germ 551, Königsberg MS, Lent, parallel
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Fake brawn from the Königsberg MS
Presskopf, made without meat, another ingenious Lenten trick. [[23]] Wilthu geprest Sweinflkoppff machenn: If you wish to make pressed pig’s head Take carp, tench, and barbels, scale them well, cut them up small and place them in a pot. Add … Continue reading
Mortar cake from the Königsberg MS
Another day, another parallel [[20]] Wylthu machen gudtt Morsserkuchenn: If you want to make a good mortar cake Cut white bread into dice, break eggs into pieces and put the bread into it. Cut nutmeg and mace into it and … Continue reading
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Tagged 15th century, Cod Pal Germ 551, Königsberg MS, parallel
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Lenten bratwurst from the Königsberg MS
Another dish from the rich tradition of Lenten illusion foods – mock bratwurst sausage. [[22]] Wilthu Prottwirst inn der Fastenn machenn: If you want to make bratwurst sausages during Lent Take good figs and blanch them, and grind them up, … Continue reading
Pear purée from the Königsberg MS
Another recipe with a close parallel in Cod Pal Germ 551: [[18]] Wilthu ein grunefl von Huzellen machenn: If you want to make a green (dish) of dried pears Wash the pears nicely and pound them finely. Pass them through … Continue reading
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Tagged 15th century, Cod Pal Germ 551, Königsberg MS, parallel, preservation
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The galreit experiment, number one
A few months ago, I posted a rather strange recipe from Cod Pal Germ 551 for a galreit or gallrien of fish. The text in section one reads: 23 Galantine (galreit) of fish If you would make galantine of fish … Continue reading
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Tagged 15th century, Cod Pal Germ 551, experiment, Königsberg MS, parallel
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A branntwein recipe from 1582
I will be taking a break from the Königsberg MS to post this set of instructions for making aqua vitae simplex from a German distilling book of 1582. This is in honour of my apprentice Patti’s birthday. She is very … Continue reading
Chequered Jelly from the Königsberg MS
A lovely, showy dish [[17]] Wilthu machenn ein Sulzenn, die dreyerley Gestaltt hatt: If you want to make a jelly of three kinds Take isinglass and boil it in water. Then take thick almond (milk) and parsley chopped small, grind … Continue reading
Seasoning roast eel from the Königsberg MS
Interesting, if a bit sketchy. [[14]] Wilthu aufl einem Ole zwene machenn: If you want to make two eels out of one Take a fresh eel, wash the slime off with cold ash, and pull off the skin down to … Continue reading
May Cake from the Königsberg MS
The month of May is often associated with the names of egg and dairy dishes. With cattle back on pasture, chickens laying, and the fast days of Lent over, these were the seasonal delicacies. May cake (Meyscher Kuchen) is a … Continue reading
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Tagged 15th century, Cod Pal Germ 551, Königsberg MS, Meister Eberhard, parallel
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