Monthly Archives: April 2022

Almond milk from Anna Wecker

Posted on 19 April 2022 by carlton_bach

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 →

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A Middle Eastern Feast for Easter 2022

Posted on 18 April 2022 by carlton_bach

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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Redcurrant sauce from the Oeconomia

Posted on 17 April 2022 by carlton_bach

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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About lampreys, from the Oeconomia

Posted on 15 April 2022 by carlton_bach

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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Stockfish from the Oeconomia

Posted on 13 April 2022 by carlton_bach

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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Filled eggs from the Königsberg MS

Posted on 11 April 2022 by carlton_bach

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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Filled crawfish from the Kuchenmaistrey

Posted on 10 April 2022 by carlton_bach

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 →

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Honey mustard cabbage from the Königsberg MS

Posted on 8 April 2022 by carlton_bach

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 →

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An Easter Feast in 2021, part II

Posted on 7 April 2022 by carlton_bach

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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An Easter Feast in 2021, part I

Posted on 6 April 2022 by carlton_bach

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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