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Monthly Archives: August 2022
Meister Eberhard on Pigeons
Another entry from the dietary section, this one with something like a recipe: <<R74>> Durteltaub ist ein edle speiß Turtledove is noble food because it sharpens the senses and the memory, say Averroes and Rhazes. Other doves cause inflamed blood … Continue reading
Fruit Tart with Forest Strawberries
For the dessert course of my Renaissance “small dishes” party, I returned to a recipe I had already wrestled with in the past: Anna Wecker’s strawberry tart. A tart of strawberries or gooseberries (Kreusel- oder Stichbeeren), whatever they be called … Continue reading
Eierkuchen after de Rontzier
Another of the “small dishes” that are so interesting are what de Rontzier calls Eyerkuchen. In modern German, that word described a flat, flappy pancake, but what he is talking about looks more like a frittata or Spanish tortilla: Of … Continue reading
Chicken Offal by de Rontzier – Renaissance Party I
This Sunday, I had a few friends visit me in my new apartment to chat and try out some recipes with me. One of these was from Franz de Rontzier whose cookbook preserves a large number of what he terms … Continue reading
Meister Eberhard on Partridge
The description of partridge – entry 71 – switches into Latin for the first part. Since the dietetic text is German otherwise, this is unusual. Some words in the Latin text are still given in German, too. <<R71>> Rephun est … Continue reading
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Tagged 12th century, 15th century, Hildegardis Bingensis, medicinal, Meister Eberhard
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Garlic and Onions according to Meister Eberhard
Just a quick passage tonight, it’s been a long day Onions are hot in the fourth degree and moist in the third and cause unchastity and headaches. To those who eat them raw they cause bad moisture and bring great … Continue reading
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Tagged 15th century, 16th century, Hieronymus Bock, Meister Eberhard, Teutsche Speißkammer
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Hieronymus Bock on Types of Bread
Here is some more of what Bock has to say about different varieties of bread in his Teutsche Speißkammer: Of what crops and grains the best bread is baked The ancients (die alten) had best and most prominent bread prepared … Continue reading
Bread, according to Eberhard and Bock
One of the chapters in Meister Eberhard’s dietetic section concerns bread: <<U68>> Hienach volgt ein capitell von dem prot. Hereafter follows a chapter about bread. Rhazes says that among all grains, wheat is best. Therefore the bread you eat shall … Continue reading
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Tagged 15th century, 16th century, Hieronymus Bock, Meister Eberhard, Teutsche Speißkammer
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Lettuce by Meister Eberhard and others
The Meister Eberhard manuscript follows its recipe section with a lengthy discussion of the health benefits and risks of various foodstuffs. The text is very conventional, frequently refers to academic authorities, and may well be a copy of a vernacular … Continue reading
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Tagged 12th century, 15th century, 16th century, Hieronymus Bock, Hildegardis Bingensis, Meister Eberhard
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On Brambles
A detour from the scheduled work on Meister Eberhard to the seasonal pleasure or brambling. The European bramble or blackberry is one of the few wild fruits that most Germans safely recognise and will forage. Picking blackberries is one of … Continue reading