Monthly Archives: January 2023

“Peasant Dumplings”

Posted on 31 January 2023 by carlton_bach

Another recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 72 Peasant Dumplings (Bauren knödlein) Take pepper, and a good part of onions with it, but not too much. Chop it well together, but not too small. Melt (brenne) a good piece … Continue reading →

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Instructions for Boiling Fish

Posted on 30 January 2023 by carlton_bach

From the Kuenstlichs und Fuertrefflichs Kochbuch again: 73 To Boil Fresh Lampreys Take them and scald them in warm water. Then cut off their heads but do not cut off the tails. If you scald them well, you can draw … Continue reading →

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Raised Galantine of Turkey

Posted on 29 January 2023 by carlton_bach

I am done with the translation and two online classes on culinary history and just stumbled over this gem from de Rontzier: Raised (auffgehobenen) galantine of turkey 1 Item you leave a turkey whole and cool it in water (after … Continue reading →

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Another Choux Fritter

Posted on 28 January 2023 by carlton_bach

Apologies for being very busy, I am leaving you another short recipe from the Kuenstlichs und Fuertrefflichs Kochbuch today. These may be the ‘bruete kuechlein’ referenced yesterday’s recipe. 61 Briere küchlein Take water, add fat, not much, and salt it … Continue reading →

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Milk Fritters

Posted on 27 January 2023 by carlton_bach

I’m in the process of preparing for an online teaching event and thus busier than usual, so again I will be limiting you to a short recipe from the Kuenstlichs und Fuertreffliche Kochbuch: 67 To make Milk Fritters (Milchküchlein) Take … Continue reading →

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Round Gingerbread Fritters

Posted on 25 January 2023 by carlton_bach

Another recipe from the Kuenstlichs und Fuertrefflichs Kochbuch for today: Sugary, crunchy, spicy fritters. 56 To fry sugar fritters (Zucker Krepffle) Take twice-baked gingerbread (Leckuchen) and grate it nicely fine. Searce it through a colander (durchschlag) but (aber) let it … Continue reading →

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Turkey Leftover Dishes from de Rontzier

Posted on 23 January 2023 by carlton_bach

Part two of the turkey recipes from de Rontzier’s 1598 cookbook: Chopped Dishes (Gehackte Essen) of Turkeys etc. 1 You cut the meat into small pieces, fry it in butter and season it with wine vinegar, apples cut in cubes, … Continue reading →

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Turkey Roasts from de Rontzier

Posted on 22 January 2023 by carlton_bach

Continuing the loose series of posts concerning the impact of the Columbian exchange, today I present some more recipes for turkey, first roasted, from Franz de Rontzier: Roasts of Turkeys (Kalkunischen Huenern) If something should be kept of these (roasted) … Continue reading →

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Almond Milk Tartlets

Posted on 20 January 2023 by carlton_bach

Another one from the Kuenstlichs und Fuertrefflichs Kochbuch: 58 To make small pastries (Bastecklein) Take blanched almond kernels. Pound them and grind them as finely as you can. Make milk with them that is to be thick, so take all … Continue reading →

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Bag Fritters

Posted on 19 January 2023 by carlton_bach

I had to cover late hours for a colleague, so it is just a short recipe today. From the Kuenstlichs und Fuertrefflichs Kochbuch again: 62 Bag Fritters Take a little streüblein batter and put it into as small cloth bag … Continue reading →

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