Two more sauces from the Königsberg MS

Both have parallels in Cod Pal Germ 551, again

[[28]] Wilthu machenn eynne gutte Salsen:

If you want to make a good sauce

Take chives (Asschlauch) and grind them with salt, mix them with wine or vinegar and press out the juice. This sauce is good with beef roasts.

This one has a close, but not verbatim parallel. It also occurs in other sources well into the sixteenth and seventeenth century.

[[29]] Wilthu machenn eynn gutte Salsenn von Letzeltenn:

If you want to make a sauce of gingerbread

Cut it up small as Pefferprott (a different kind of gingerbread?) and boil it with wine. Pass it through a cloth like a pepper sauce and add cinnamon and ginger in sufficiency. Boil it in a pan, pour it into the sauce bowl, and sprinkle sugar on it.

This has an even closer parallel, though its wording differes in a few key phrases, Cod Pal Germ 551 instructing ‘as much as you wish’ where the Königsberg MS says ‘in suffiency’ (des genug sey). There is also a recipe for the kind of gingerbread that would have been used in such sauces. this is not included in the Königsberg MS, but may well have been recorded on the pages now lost. I actually tried this recipe once and it was satisfactory.

.The Königsberg MS was preserved in the archive of the Teutonic Order in Königsberg (today Kaliningrad) in Baltic East Prussia, though its language suggests that it belongs to a Central or South German background. It is not associated with any name that I am aware of and is dated to the late 15th century purely on the scribal hand. The recipe types match South German sources of that time. It was published in Gollub (Hg.): Aus der Küche der deutschen Ordensritter. in: Prussia 31 (1935) pp. 118-124.

This entry was posted in Uncategorised and tagged , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *