Pepper Sauce for Fish from the Inntalkochbuch

I’ll be taking off the long weekend, but have this fruity spicy fish sauce recipe for Friday.

<<43>> Ein gar guten pfeffer zu vischen

A very good pepper sauce for fish

Take soft raisins and a blackened toasted bread slice, and take half a pound of raisins and pound the raisins and the bread together. Pass it through a cloth with the best wine and add good spices; nutmeg, cloves, sugar, cinnamon.

There is not much to be said about this: It’s a sweet and spicy sauce thickened with toasted bread. There are a fair number of those in the German corpus. Thankfully, in this case we learn what ‘good spices’ are, though.

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.

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