Monthly Archives: March 2022

Mortar-fried chicken from the Königsberg MS

Posted on 21 March 2022 by carlton_bach

Kungßhuner or kung huner show up in a number of sources. The recipe in the Königsberg MS is more basic than the version in Cod Pal Germ 551, but basically the same dish. [[13]] Wilthu machen Kungflhuner: If you want … Continue reading →

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Coloured roast chickens from the Königsberg MS

Posted on 20 March 2022 by carlton_bach

Using egg to coat roasts – endoring – was a common enough method in medieval cooking. The Königsberg MS includes instructions for doing this to chickens in several colours. They are not as detailed as the parallel ones found in … Continue reading →

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Fake venison from the Königsberg MS

Posted on 18 March 2022 by carlton_bach

No parallel here, but there are recipes for ground meat used to imitate venison in several sources, including the Mittelniederdeutsches Kochbuch (#91) and Meister Hans (#72). Another recipe imitates the dish using eggs instead of meat. [[7]] Willthu machenn gutt … Continue reading →

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Lung fritters from the Königsberg MS

Posted on 17 March 2022 by carlton_bach

Another close parallel [[8]] Willthu machenn ein gutts gebackenes von Lungenn: If you want to make a good fried dish of lungs Chop the lung finely and add a little boiled (gesettes) bacon, two egg yolks and good spice to … Continue reading →

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Liver wrapped in caul from the Königsberg MS

Posted on 16 March 2022 by carlton_bach

Another day, another parallel. [[6]] Willthu machenn ein gefullte Leber vonn Eyern: If you want to make a filled liver of eggs Take a liver and chop it finely and spice it well, then take fresh (heirigenn) bacon and raisins … Continue reading →

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Galantine of fish from the Königsberg MS

Posted on 15 March 2022 by carlton_bach

One more, a close parallel with Cod Pal Germ 551.- I am convinced these are pretty much the same book at this point. [[5]] Willtu ein Galhartt von Fischenn: If you want to make a jelly (Galhartt) of fish Take … Continue reading →

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Fried filled apples from the Königsberg MS

Posted on 14 March 2022 by carlton_bach

This is as clear as a parallel gets. Not only does Cod Pal Germ 551 belong to the same South German tradition as the Königsberg MS, but it shares recipes verbatim. [[4]] Willtu machenn gehalwirtt Oppffell: If you want to … Continue reading →

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Liver and onion sauce from the Königsberg MS

Posted on 13 March 2022 by carlton_bach

Starting today, I will go through a series of recipe sources I translated years ago and correct all the embarrassing errors I made. This is the first, a recipe collection fragment from the Teutonic Order. [[1]] Von Leberenne ein Gericht … Continue reading →

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Experiments from de diaetis

Posted on 12 March 2022 by carlton_bach

Today, I had the opportunity to try out a few recipes from Constantinus Africanus’ translation of Isaac Iudaeus’ de diaetis, and they turned out quite good. The meal was an unmitigated success. The choice of recipes started with a meat … Continue reading →

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Of fish and meat going to Milan

Posted on 11 March 2022 by carlton_bach

Thank you for your patience. Back to the Marvels of Milan with this list of fish and meats – which illustrates amply why fish was far more of a luxury. III.29 There are more than 440 butchers in number at … Continue reading →

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