Monthly Archives: March 2022

Fish pastry from the Königsberg MS

Posted on 31 March 2022 by carlton_bach

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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Fake brawn from the Königsberg MS

Posted on 30 March 2022 by carlton_bach

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 →

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Mortar cake from the Königsberg MS

Posted on 29 March 2022 by carlton_bach

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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Lenten bratwurst from the Königsberg MS

Posted on 28 March 2022 by carlton_bach

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 →

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Pear purée from the Königsberg MS

Posted on 27 March 2022 by carlton_bach

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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The galreit experiment, number one

Posted on 26 March 2022 by carlton_bach

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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A branntwein recipe from 1582

Posted on 25 March 2022 by carlton_bach

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 →

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Chequered Jelly from the Königsberg MS

Posted on 24 March 2022 by carlton_bach

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 →

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Seasoning roast eel from the Königsberg MS

Posted on 23 March 2022 by carlton_bach

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 →

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May Cake from the Königsberg MS

Posted on 22 March 2022 by carlton_bach

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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