Monthly Archives: April 2022

Krumme Krapfen from the Inntalkochbuch

Posted on 29 April 2022 by carlton_bach

Deep fried cheese… because deep fried cheese. <<5>> Zu chrumpen krapfen als ross eisen For crooked fritters, bent like horseshoes Grate good cheese and take half the amount of flour, break eggs into it enough for the dough to be … Continue reading →

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Crawfish porridge from the Inntalkochbuch

Posted on 28 April 2022 by carlton_bach

Another crawfish recipe – this is an interesting one. <<4>> Zu ainem chrewssen mues For a crawfish spoon dish Take crawfish and cut out the bad part (das pos) from the eyes. Grind them in a mortar and pass them … Continue reading →

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Antler recipes from the Inntalkochbuch

Posted on 27 April 2022 by carlton_bach

If you find one recipe for something you are convinced can’t possibly be edible, you doubt your interpretation. Once you meet the second and third, though, it is time to reassess your estimate of edibility. These are from the Inntalkochbuch: … Continue reading →

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A Dark Age meal

Posted on 26 April 2022 by carlton_bach

Last weekend, I got together with a few friends to try out recipes outside my comfort zone. We settled on Late Antiquity as our area of choice, and I dug out my copies of Anthimus, Vinidarius, and Gregory of Tours. … Continue reading →

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Fake udder from the Inntalkochbuch

Posted on 25 April 2022 by carlton_bach

It is too late in the day here, a proper writeup of my Dark Ages feast will still have to wait. In the meantime, here is a showpiece from the Inntalkochbuch: <<3>> Ain gemachcz awtter gepraten von milich, wie man … Continue reading →

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Gregorian frittata

Posted on 23 April 2022 by carlton_bach

In his Liber in Gloria Martyrum, Gregory of Tours (probably 538-594 CE) provides narratives of the lives of eminent Christian leaders. Mostly, these are the hagiographies of piety and suffering you expect from the genre, but sometimes, he captures details … Continue reading →

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Spiced sour cream from the Inntalkochbuch

Posted on 22 April 2022 by carlton_bach

I am continuing the process of cleaning up my old, buggy translations and have now reached the Inntalkochbuch. Today, instructions for spicy sour cream: <<2>> Ein smetten zu machen To make a smetten Put cream into a pot as large … Continue reading →

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New Translation: The Königsberg MS is up

Posted on 22 April 2022 by carlton_bach

I have finally found the time to clean up the document and add the complete translation of the Königsberg Manuscript to my page. It dates to the late 15th century and has many parallels with Cod Pal Germ 551, to … Continue reading →

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Adulterated beef – a warning from the Oeconomia

Posted on 21 April 2022 by carlton_bach

How to make sure you are not sold horse or donkey by those tricksy Danes… (marginalia: meat that is bought from Denmark and how expensively one buys the tun in the port cities) I must set down another compendium to … Continue reading →

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Almond jelly from the Oeconomia

Posted on 20 April 2022 by carlton_bach

Another one of the detailed descriptions I enjoy finding so much. Just about every recipe book has a description of almond cheese, but Johannes Coler is one of the few to go into detail. To make good almond cheese (marginalia: … Continue reading →

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