Fish balls from the Inntalkochbuch

Two recipes – interesting, but very bare bones.

<<25>> Chnödel von vischen

Fish balls

Chop it with two eggs, press it, and cut it small. Prepare them in a broth (suppen) with wine, vinegar and spices.

<<26>> Lange chnödel von vischen

Long fish balls

Chop the fish very finely and pound them in a mortar with raisins and almonds. Serve them.

Turning fish into a meatball farce, often enough returned to the fish skin and cooked in it, was a common conceit in upper-class cuisine. these are rough sketches compared to the descriptions in some other sources, but the note on the cooking liquid – wine and vinegar – is interesting.

The Inntalkochbuch is from a monastic library in Bavaria’s Inntal region (the Inn is a tributary of the Danube), dating to the late 15th/early 16th century. It is written in Upper German and strongly reflects local culinary traditions, though some of its recipes are commonplaces found elsewhere.

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Your email address will not be published.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 *