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Monthly Archives: April 2022
Almond milk from Anna Wecker
This is easily the most detailed recipe for making almond milk I have seen in any period source, so I think this is a good day to put it out here. Anna Wecker is my next full length translation project, … Continue reading
A Middle Eastern Feast for Easter 2022
I am in no way an expert on the cuisine of the medieval Middle East, but two good friwends of mine who have hosted several of my feasts in the past both have SCA personas from that region, so we … Continue reading
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Tagged 12th century, 14th century, al Baghdadi, Description of Familiar Foods, experiment
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Redcurrant sauce from the Oeconomia
German cuisine loves to serve cowberry or redcurrant sauces with roast meat, especially venison. I did not know how far back this tradition goes: Here is a late sixteenth century description with interesting pointers to the distinction between medicinal and … Continue reading
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Tagged 16th century, Oeconomia ruralis et domestica, preservation
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About lampreys, from the Oeconomia
Apologies for the lack of a post yesterday, I was stuck on a train till two in the morning. For Good Friday today, how to preserve lampreys until Lent, among other things. … Smoked lampreys are also a quick dish, … Continue reading
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Tagged 16th century, Lent, Oeconomia ruralis et domestica, preservation
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Stockfish from the Oeconomia
Good Friday is nearly upon us, and I return once more to my recipe standby for lean days, Johannes Coler’s Oeconomia. Here is how to make stockfish. How you should cook stockfish (marginalia: stockfish) Take the stockfish and soften it … Continue reading
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Tagged 16th century, Lent, Marx Rumpolt, Oeconomia ruralis et domestica, preservation
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Filled eggs from the Königsberg MS
Another parallel… [[32]] Wilthu machenn grofl Eyer: If you wish to make large eggs (kroßeyer) Boil the egg yolks soft, cut a hole at the tip of each egg in the shape of a slice and pour out the yolk. … Continue reading
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Tagged 15th century, Cod Pal Germ 551, Königsberg MS, parallel
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Filled crawfish from the Kuchenmaistrey
Another of the experiments I did on 26th March. A friend found frozen crawfish at the supermarket and it was too good an opportunity to pass up. 1.xi Item make filled crawfish thus. Boil them in water and shell them … Continue reading
Honey mustard cabbage from the Königsberg MS
This recipe is far more basic than the one from Cod Pal Germ 551, but honey mustard dressing on leafy greens appears frequently in German medieval recipes. [[31]] Wilthu machenn eynngemacht Crautt: If you want to make pickled cabbage Boil … Continue reading
An Easter Feast in 2021, part II
This is the second part of the recipes from the socially distanced Easter Feast we had in 2021. It followed the Saturday Lenten Feast with a single-minded focus on meat and eggs, long forbidden and now finally available in great … Continue reading
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Tagged 16th century, experiment, libellus de lacte, Sabina Welser
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An Easter Feast in 2021, part I
This is the second half of the socially distanced Easter feast we had in 2021, recipes from fifteenth and sixteenth century sources associated with Easter. The joyous excess in using eggs, butter, milk and meat reflects the long-awaited end of … Continue reading
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Tagged 15th century, 16th century, Balthasar Staindl, experiment, Meister Eberhard, Sabina Welser
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