Monthly Archives: October 2022

Bent Fritters from Cgm 384 II

Posted on 31 October 2022 by carlton_bach

Another recipe for cheese fritters, these are ‘bent as horseshoes’ and served dry and crunchy. 63 Bent fritters (krapfen) For bent fritters like horseshoes, you shall grate good cheese and take half as much flour and break eggs into it … Continue reading →

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Fritters (maybe) in Sauce from Cgm 384 II

Posted on 30 October 2022 by carlton_bach

Here is the recipe I referred to the day before yesterday: 65 Fritters (bachen) in a sauce (or bowl? Jussel) For fritters in a Jussel (sauce), take grated cheese and flour, break eggs into it, and season it well. Knead … Continue reading →

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Two Sausage Recipes from Cgm 384 II

Posted on 29 October 2022 by carlton_bach

Aside from the titles, they are pretty much exactly recipes #27 and #32: 55 To fill a gut Take a hindmost gut (hindern darm i.e. a rectum) and fill it thus: Chop a lung and bacon and spices and fill … Continue reading →

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Meatballs from Cgm 384 II

Posted on 28 October 2022 by carlton_bach

A short recipe tonight because I am tired. The full translation should be up soon. 54 Meatballs (kuigellin) of veal Make meatballs of veal thus: Take of the meat, and bread, and a little egg so that it sticks together. … Continue reading →

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Almond Cheese from Cgm 384 II

Posted on 27 October 2022 by carlton_bach

A ubiquitous show dish in the German corpus: 57 Almond cheese (cziger) Take almonds and pound them very well and make a good milk with that. Pass them through with a little white bread (read wiss brottes for wins brottes) … Continue reading →

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Roast Calf’s Head from Cgm 384 II

Posted on 26 October 2022 by carlton_bach

The heads of bears, boars, and calves were sometimes used as decorative centrepieces of a festive table. Here, the focus is on the brain, exposed and cooked in hot fat as the head roasts. 53 A Calf’s Head For a … Continue reading →

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Roast Udder in Sauce from Cgm 384 II

Posted on 25 October 2022 by carlton_bach

After several recipes for roasted hard egg custard referring to its similarity to udder, here is an actual udder recipe: 52 A ladies’ dish (frowen essen) If you would make a ladies’ dish, boil the udder of a cow so … Continue reading →

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Reassembled Chicken from Cgm 384 II

Posted on 23 October 2022 by carlton_bach

Another interesting piece of culinary sleight-of-hand. 51 Chickens put together (angeleten) For put-together chickens, take old hens and pick them apart lengthwise and cut off their meat (gebrätt), but see that the bones stay connected to each other. Chop the … Continue reading →

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Meat in Aspic from Cgm 384 II

Posted on 22 October 2022 by carlton_bach

Now here is a recipe that is clearly an aspic and neither called a galray nor a sultz. 50 A dish (essen) If you would prepare a courtly dish for which one uses all manner of meat, be it wild … Continue reading →

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Elderflower Porridge from Cgm 384 II

Posted on 21 October 2022 by carlton_bach

Another recipe for flavouring milk with elderflowers 48 Elderflower muoß Take elderflowers and boil them in milk and pass that through a cloth, and make a muoß with this as you please, and with grated white bread or other things, … Continue reading →

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