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Monthly Archives: May 2022
Heron Mus from the Inntalkochbuch
In honour of an encounter in the park this morning, this recipe from the Inntalkochbuch. I am not sure how to interpret it, but it is clearly heron. <<27>> Von einem raiger mues Of a heron mues (spoon dish) First … Continue reading
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 … Continue reading
Sweet Sauce for Venison from the Inntalkochbuch
Another interesting recipe for venison. The spice mix will need exploring I think something sharp and deep like pepper, cinnamon and cloves. <<23>> Wiltprät von hirschen Venison of deer Pickle/marinate it (mach ein) and roast it until it is done. … Continue reading
Venison Meatballs from the Inntalkochbuch
This is a recipe that we could actually make with reasonable hope of a plausible outcome. <<22>> Von wiltprat chnödel Meatballs of venison For a princely dish, 8 eggs. Break them into it, add spices and bacon chopped small. Parsley … Continue reading
Some venison recipes from the Inntalkochbuch
These are a good illustration of why working with historic recipes can be infuriating. All bits and pieces of information, but very little in the way of guidance in interpreting it. <<17>> Von wiltprät im slaff Venison im slaff (sleeping?) … Continue reading
Speculative Viking Feasting (Part Three)
This is the last instalment of posts on last weekend’s Viking meal, including a very successful, if highly speculative dish and a delicious failure. You can find the other dishes here and here. And as I pointed out earlier: Since … Continue reading
Speculative Viking Feasting (Part Two)
Part two of our speculative Viking party food. As I stated in part one: Since we have no surviving recipes, I decided to go with a number of dishes based speculatively on ingredients and kitchen tools available in tenth- and … Continue reading
Speculative Viking Feasting (Part One)
This weekend, I visited some fellow members of the SCA in South Germany for a round of historical cooking. The theme was ‘Vikings’, and since we have no surviving recipes, I decided to go with a number of dishes based … Continue reading
Venison sausage from the Inntalkochbuch
Just a short recipe today – it was a long workday. <<19>> Von wiltprät würst machen Making sausages of venison Chop the meat small and chop bacon into it, take 16 eggs with each sausage (batch of sausages?) and season … Continue reading
Herbstmilch from the Inntalkochbuch and beyond
Older Germans associate the word Herbstmilch with a surprisingly successful 1989 movie about the life of a young woman in rural Bavaria in the 1920s and 1930s. The eponymous dish was a staple of Alpine cuisine, a form of milk … Continue reading