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Monthly Archives: May 2022
Fake Lenten Roast from the Inntalkochbuch
Here is another example of Lenten foods designed to imitate meat. This dish uses egg, so it is not applicable under conditions of strict fasting. <<36>> Ein gespikchter praten von vischen A larded roast of fish Scale the fish and … Continue reading
Another recipe for ‘cheese knitwork’, this time from the Inntalkochbuch
This one is clearly a parallel to the twin recipes in Cod Pal Germ 551. I am still not entirely sure how to read it, but it certainly sounds interesting. <<35>> Ein gefulcz von einem chäs A gefulcz (felted dish?) … Continue reading
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Tagged 15th century, Cod Pal Germ 551, Inntalkochbuch, parallel, unclear
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Fish fürhess from the Inntalkochbuch
A fürhess was a small dish of meat served in a sauce. These were typically made from the less desirable pieces, meat picked off the forequarters of hares and rabbits or the wings and necks of birds. The sauce was … Continue reading
Renaissance Nibbles for a Pity Party IV
My apologies for the delay in posting new recipes. I am in the middle of moving and will likely miss a few more days before things return to an even keel. Here, though, is the rest of the Pity Party … Continue reading
Renaissance Nibbles for a Pity Party III
As the series continues, we come to a favourite recipe tried before, and one that I will surely use again. I included a version of it in the English edition of my Landsknecht Cookbook (soon to be available from booksellers … Continue reading
Renaissance Nibbles for a Pity Party II
This is the second post on the food served at last weekend’s pity party, and we are now diving into the pastries. These are both from the 1598 Koestlich New Kochbuch by Anna Wecker, my current major translation project. Renaissance … Continue reading
Renaissance Nibbles for a Pity Party I
This coming week, my medieval club has a major event coming up in Sweden and everyone is going. Well, almost everyone. I’m not. After getting together with some other people who are also not going, we decided to throw a … Continue reading
Fish sausages from the Inntalkochbuch
Another expensive illusion food for Lent. <<31>> Pratwürst von vischen Bratwurst sausages of fish Chop the pike finely and add good spices and use caraway in it. Place that on a skewer and roast it, and baste it with fat. … Continue reading
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Tagged 15th century, Inntalkochbuch, kuchenmaistrey, Lent, parallel
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More Heron Recipes from the Inntalkochbuch
More heron recipes following the mues of Wednesday. Not immediately replicable, admittedly. <<28>> Raiger praten Roast heron Make good spices with saffron and serve it juicy (safftigen). <<29>> Raiger in einer geislicz Heron in a geislicz First boil it well. … Continue reading
Eating Crow from the Oeconomia
I have said before people in Renaissance Germany would eat almost anything with wings on. Here is a rare description of how to cook crow, from the Oeconomia of Johannes Coler. Peasants in Silesia eat them young because they have … Continue reading
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Tagged 16th century, Marx Rumpolt, Oeconomia ruralis et domestica
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