Monthly Archives: July 2022

A Viking-Age Experiment – Sailor’s Beans

Posted on 31 July 2022 by carlton_bach

Again, there are no surviving recipes from 9th-11th century Scandinavia. This is a speculative idea that I wanted to try, and today did. The result was mixed. The combination is supposed to represent foods that a ship’s crew might have … Continue reading →

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Herb Sauce from Meister Eberhard

Posted on 30 July 2022 by carlton_bach

Another simple sauce today. <<R3>> Item ein andre salsenn. Item, another sauce Sage, parsley, mint and pepper, that is to be pounded with vinegar, this is a sauce that gives you a good appetite (macht lustig zu essenn). The recipe … Continue reading →

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Horseradish Sauce from Meister Eberhard

Posted on 29 July 2022 by carlton_bach

Back to our scheduled programme… <<R2>> Ein gutte salsen zu machen in der fastenn. To make a good sauce for Lent. Take horseradish and pound it in a mortar and take almonds or nuts and pound those, too, and pour … Continue reading →

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A Roman Supper before Trier

Posted on 28 July 2022 by carlton_bach

Last weekend, I had the opportunity to visit friends in Southern Germany and join them on a visit to the exhibit “Fall of the Roman Empire” in Trier. On the evening before we went, we shared a Roman-themed supper, and … Continue reading →

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A Cherry Sauce from Meister Eberhard

Posted on 27 July 2022 by carlton_bach

New source: The recipe collection of Master Eberhard of Landshut! If you’ve ever eaten one of my medieval-themed feasts, you know this sauce. It is one of my favourites. Hereafter follows (a text) about cooking, and Master Eberhart, a cook … Continue reading →

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Finishing de Rontzier’s Sausages

Posted on 26 July 2022 by carlton_bach

Again I must apologise for the long silence. My health has not been the best, and I had the opportunity to see the “Untergang des Römischen Reiches” exhibit in Trier, which took a lot of time and energy. Here, at … Continue reading →

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Pork Sausages from de Rontzier

Posted on 19 July 2022 by carlton_bach

We are almost done with the sausages in de Rontzier. These are the pork recipes: Sausages of domestic pig or wild boar 1 You chop pork and roe deer venison, one as much as the other, with the intestinal fat … Continue reading →

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Rolled Beef from the Brandenburgisches Kochbuch

Posted on 18 July 2022 by carlton_bach

Still dealing with the aftermath of the virus, so I apologise for missing out on yesterday’s recipe. Today, I want to share the experiment I did this week. It’s a seventeenth-century recipe recorded in the Brandenburgisches Kochbuch of 1723 (which … Continue reading →

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Veal Sausages from de Rontzier (Sausages VII)

Posted on 16 July 2022 by carlton_bach

Here we have recipes for liver sausage for the first time in the book – not exactly like modern ones, but interesting nonetheless. Veal sausages 1 Item you chop veal with bacon, almonds, ground cloves, wild cumin (? Haberkoehm) and … Continue reading →

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Beef and Mutton Sausages (Sausages VI)

Posted on 15 July 2022 by carlton_bach

More sausage recipes from de Rontzier. We are going for domestic animals now. Of beef sausages 1 You make sausages that are useful for boiling or roasting of beef that has been roasted dry on a griddle until it is … Continue reading →

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