Monthly Archives: June 2022

Biscotti and May Dish for a Vigil

Posted on 15 June 2022 by carlton_bach

A friend of mine who is in the same medieval society as me was inducted into the “Order of the Laurel” last weekend. This is our club’s way of recognising outstanding achievement in the study and recreation of historical things … Continue reading →

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Almond-stuffed Cookies for a Vigil

Posted on 14 June 2022 by carlton_bach

A friend of mine who is in the same medieval society as me was inducted into the “Order of the Laurel” last weekend. This is our club’s way of recognising outstanding achievement in the study and recreation of historical things … Continue reading →

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Rainworms made of Peas

Posted on 12 June 2022 by carlton_bach

Another pea dish from the Inntalkochbuch. This one is easy, intuitive, and delicious. <<51>> Regen würm von arbaiss Earthworms from peas Item: boiled in lye, remove their skins and boil them until they are done. Pass them through a sieve … Continue reading →

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Roast Pease Pudding from the Inntalkochbuch

Posted on 11 June 2022 by carlton_bach

Another iteration of a familiar (and challenging) commonplace dish. <<50>> Gepraten arbaiss Roasted peas Prepare a lye (chaltguss) and boil the peas in that, remove the skins and then boil them until they are done. Pound them in a mortar, … Continue reading →

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An Odd Roast from the Inntalkochbuch

Posted on 10 June 2022 by carlton_bach

The title notwithstanding, this is clearly nothing like roasted butter. I suppose it may be designed to mimic the appearance of such a dish. And it is certainly odd. <<49>> Ein gepratner putter Roasted butter Take (recipe, Lat. ‘receive’) a … Continue reading →

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A Sweet Mörserkuchen from the Inntalkochbuch

Posted on 9 June 2022 by carlton_bach

The recipe is a fairly trivial variation on ‘mortar cake‘, but it has exact quantities! <<48>> Aber ein pachens Another fried dish Take 24 eggs, a quarter pound (virdumb, read virdung) of raisins, and a small white bread loaf (semel) … Continue reading →

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A Possible Choux Pastry Recipe

Posted on 8 June 2022 by carlton_bach

This is an interesting recipe, but unfortunately not a conclusive one. The term pranntem taig is suggestive – in modern German, Brandteig or Brandmasse is the term for choux pastry. The description could fit – flour mixed with hot liquid, … Continue reading →

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Fish Jelly from the Inntalkochbuch

Posted on 7 June 2022 by carlton_bach

Galantines – basically savoury jellies encasing meat or fish – are commonly found in the medieval German recipe corpus. Some recipes stand out as odd, and it is often not quite clear whether the word sulcz – cognate of modern … Continue reading →

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Strawberry Tart and Why Varietals Matter

Posted on 6 June 2022 by carlton_bach

Here is a recipe from my current grand projet, the Koestlichs New Kochbuch by Anna Wecker. This is an amazing resource for reconstructing kitchen practice and I hope to publish it as a book sometime next year. The translation is … Continue reading →

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Pepper Sauce for Fish from the Inntalkochbuch

Posted on 3 June 2022 by carlton_bach

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, … Continue reading →

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