Monthly Archives: August 2022

Health Advice for Roasting Goose

Posted on 19 August 2022 by carlton_bach

Just before he launches into dietary advice, Meister Eberhard gives this recipe: <<R24>> Item hienach volgt, wie man ein ganß pratenn soll. Here follows how to roast a goose. Let it starve thoroughly for two or three days so that … Continue reading →

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Stockfish from Meister Eberhard

Posted on 18 August 2022 by carlton_bach

An interesting recipe with an eye to technique. <<R23>> Wiltu einen gutten stockfisch machenn. If you want to make good stockfish. Let it boil as long as veal and let it boil down at a simmer (auff halben wogk). Pour … Continue reading →

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Three Latin recipes from Meister Eberhard

Posted on 17 August 2022 by carlton_bach

The manuscript ascribed to Meister Eberhard is obviously pieced together from a variety of sources, among them the manuscript tradition that produced Cod Pal germ 551 and the Königsberg MS. We get an impression of the rather haphazard process from … Continue reading →

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A Fish Cooked Three Ways from Meister Eberhard

Posted on 16 August 2022 by carlton_bach

Since a good chunk of Meister Eberhard is just a repeat of Cod Pal Germ 551, I will not post each and every parallel. You can find them when I post the entire text. They are, from here on out: … Continue reading →

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Fish fladen – and another parallel

Posted on 15 August 2022 by carlton_bach

The next recipe in Meister Eberhard again has a parallel in Cod Pal Germ 551, though this time only in section two. <<R11>> Item einen fladenn zu machenn von fischenn, welcherlej sie sind. To make a fladen of fish, whatever … Continue reading →

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Gespöt – yet another parallel

Posted on 14 August 2022 by carlton_bach

The meaning of the name still eludes me, but finding this recipe in Meister Eberhard and both sections of Cod Pal Germ 551 further strengthens the case for a shared textual origin. <<R10>> Item wiltu machen ein essen in dem … Continue reading →

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May Cake from Meister Eberhard

Posted on 13 August 2022 by carlton_bach

Looking at the similarities in the structure and technical vocabulary, I think we can safely say the recipe collections of of Meister Eberhard, the Königsberg MS and Cod Pal Germ 551 share more than a common culinary tradition. Beyond that, … Continue reading →

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Liver Roasted in Caul, from Meister Eberhard

Posted on 12 August 2022 by carlton_bach

Here is another interesting case of a travelling recipe with close parallels in both Cod Pal Germ 551 and the Königsberg MS. <<R8>> Item ein essenn vonn einer lebernn eins kalbs. Item a dish made from the liver of a … Continue reading →

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Stockfish Mus from Meister Eberhard

Posted on 11 August 2022 by carlton_bach

A short recipe that is notable mainly for being clearly parallel to one in Cod Pal Germ 551. The two texts clearly belong to the same tradition though, as we will see, Eberhard has more in common with the Kuchemaistrey … Continue reading →

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Walnut Mus from Meister Eberhard

Posted on 10 August 2022 by carlton_bach

This can be a nice low-threshold breakfast or dessert dish. <<R6>> Ein gut mus zu machenn. To make a good mus Take nut kernels (nuß kernn) and pound them small and pass them through a cloth with sweet milk. Add … Continue reading →

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