Monthly Archives: November 2022

Almond Milk and a Trick

Posted on 30 November 2022 by carlton_bach

From the Kuenstlich und Fuertrefflichs Kochbuch again: 9 Almond Milk Item take almond kernels and blanch them in boiling water. Pound them small in a mortar and pour on a little rosewater so that they can be pounded. When they … Continue reading →

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Turkish Recipes in Rumpolt (1581)

Posted on 29 November 2022 by carlton_bach

We have already seen from the description in Coler’s Oeconomia that Ottoman culinary culture was fascinating to German writers. Marx Rumpolt actually includes recipes he labels as Turkish: Turkish Rice. Take rice and wash it, set it by (the fire) … Continue reading →

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Stuffed Breadrolls with Birds and Raisins

Posted on 27 November 2022 by carlton_bach

From the Kuenstlichs und Fuertrefflichs Kochbuch again: 19 Filled Semmel Loaves (Gefuelt Semmel) Take a white Semmel loaf, slice off a thin lid on the top and hollow out the crumb. Then take little birds that go on skewers (Spiesvoegelein), … Continue reading →

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Three Recipes for Sauce and Serving Bread

Posted on 26 November 2022 by carlton_bach

These are from the Kuenstlichs und Fuertrefflichs Kochbuch, and they are interesting. 12 To Make a Lebersultz Take half a square of Leipzig gingerbread (Leckuchen) and cut it small into a glazed pot that holds 3 Maß. Pour a little … Continue reading →

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Pear Electuary Porridge

Posted on 24 November 2022 by carlton_bach

Another recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 16 Electuary of Pears (Regel piern Latwerge) Item take a grated Semmel loaf and fry it in fat. Grind the electuary in wine so that it turns thin and add it to … Continue reading →

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Plum Sauce from the Kuenstlichs und Fuertrefflichs Kochbuch

Posted on 23 November 2022 by carlton_bach

Another recipe with some interesting points: 15 A Plum Puree (Zwetzger prew) Take plums and remove the stones, and a good handful of weinberlin (type of raisins), more than the plums. Pound them in a mortar and rub (reib) them … Continue reading →

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May Dish for Lent

Posted on 22 November 2022 by carlton_bach

Another recipe from the Kuenstlichs und Furetrefflichs Kochbuch: 8 A different May spoon dish (Mayen müß) Item rice, boil that in milk that is thick or take almond milk if it is nicely blue. Blanch almonds, and take as much … Continue reading →

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Rice Recipes from the Kuenstlichs und Fuertrefflichs Kochbuch

Posted on 21 November 2022 by carlton_bach

It has several recipes involving rice at the start: 4 To cook rice Take thick milk and let it boil. Pick over (klaube) the rice cleanly, and when it has been cleaned (erklaubt), put it into a bowl. Pour boiling … Continue reading →

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Side Dishes for the Goose Roast

Posted on 20 November 2022 by carlton_bach

Of course, a roast does not stand on its own. We had other things with the goose, and all from fifteenth-century sources. First of all, garlic honey sauce from Cgm 384: 23 Galantine (galray) for a goose A garlic galantine … Continue reading →

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A Fifteenth-Century Goose Roast

Posted on 20 November 2022 by carlton_bach

Yesterday, I had the opportunity to meet with a few good friends and try out some of the recipes from Cgm 384 and other fifteenth-century sources I translated. At the core of it was a goose, and excellent (and not … Continue reading →

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