-
Recent Posts
Recent Comments
Archives
- April 2024
- March 2024
- February 2024
- January 2024
- December 2023
- November 2023
- October 2023
- September 2023
- August 2023
- July 2023
- June 2023
- May 2023
- April 2023
- March 2023
- February 2023
- January 2023
- December 2022
- November 2022
- October 2022
- September 2022
- August 2022
- July 2022
- June 2022
- May 2022
- April 2022
- March 2022
- February 2022
- January 2022
- December 2021
- November 2021
- October 2021
- September 2021
- August 2021
- July 2021
Categories
Meta
Monthly Archives: June 2022
Biscotti and May Dish for a Vigil
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
Posted in Uncategorised
Tagged 16th century, experiment, libellus de lacte, Marx Rumpolt
Leave a comment
Almond-stuffed Cookies for a Vigil
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
Rainworms made of Peas
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
Roast Pease Pudding from the Inntalkochbuch
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
Posted in Uncategorised
Tagged 15th century, Cod Pal Germ 551, experiment, Inntalkochbuch, Meister Hans, parallel
Leave a comment
An Odd Roast from the Inntalkochbuch
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
A Sweet Mörserkuchen from the Inntalkochbuch
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
Posted in Uncategorised
Tagged 15th century, Cod Pal Germ 551, Inntalkochbuch, Königsberg MS, parallel
Leave a comment
A Possible Choux Pastry Recipe
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
Fish Jelly from the Inntalkochbuch
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
Strawberry Tart and Why Varietals Matter
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
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, … Continue reading