Monthly Archives: May 2022

Pickling chickens from the Inntalkochbuch

Posted on 7 May 2022 by carlton_bach

A short recipe, but an interesting date shift <<13>> Von eingepickten hünern Pickled chickens Take raisins, onions, almonds, vinegar and wine, cut the chickens into three parts, put them in(to the pickle), season them with spices, and serve. This is … Continue reading →

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Bone-in chicken meatballs

Posted on 5 May 2022 by carlton_bach

Medieval German recipe collections often include instructions for a kind of chicken meatball on the bone. The recipes vary widely, which may suggest this was a diverse class of dishes or that this was in fact done rarely and thus … Continue reading →

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Lenten fried eggs from the Inntalkochbuch

Posted on 4 May 2022 by carlton_bach

Another piece of illusion food <<11>> Aier smalcz in der vassten Fried eggs during Lent Take blanched almonds, grind them up and pass it thick through a cloth with water. Boil in a pan like a mus so that it … Continue reading →

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Almond milk rice pudding from the Inntalkochbuch

Posted on 3 May 2022 by carlton_bach

A classic – not necessarily attractive by modern lights, but extremely popular as a high status dish. <<8>> Ein mandel mues ze machen To make almond porridge Take rice, wash it well in water and dry it on a cloth. … Continue reading →

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Another cheese fritter from the Inntalkochbuch

Posted on 2 May 2022 by carlton_bach

<<7>> Zu ainem pachen in ainer schüssel For a fritter (served) in a bowl Take grated cheese and flour in equal amounts, break eggs into it and season it well, knead it together and roll it out on a board. … Continue reading →

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A standard fritter from the Inntalkochbuch

Posted on 1 May 2022 by carlton_bach

Zu haidnischen kuchen Infidel fritters Make a dough with plenty of eggs, as hard as you can make it, colour it, roll it out to make a flat cake like a pancake and fry it in fat. Take good wine … Continue reading →

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