Monthly Archives: January 2023

The Whipped Cream Experiment

Posted on 18 January 2023 by carlton_bach

This was the second experiment I subjected my friends to after our visit to the museum in Mannheim. It was a proof-of-concept test of the ‘Snow‘ recipe I posted a week ago: 52 To make Snow Take a semmel loaf, … Continue reading →

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Sausages for Salad

Posted on 17 January 2023 by carlton_bach

A quick recipe today, because I am feeling tired and can’t manage the more extensive post I had been hoping for. From the Kuenstlichs und Fuertrefflichs Kochbuch: 57 To make Italian (Welsche) sausages Take many pounds of meat with no … Continue reading →

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Testing the Cheese Toast Recipe from 1559

Posted on 15 January 2023 by carlton_bach

This weekend, I had the pleasure of visiting good friends to go to the Normans exhibition in Mannheim, and in the evening I used the opportunity to turn them into test eaters for two of my recipes. The first was … Continue reading →

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Fake Hard-Boiled Eggs

Posted on 12 January 2023 by carlton_bach

From the Kuenstlichs und Fuertrefflichs Kochbuch, another recipe for fake eggs. 63 Hard-Boiled Eggs with Almonds Take blanched almond kernels, grind them small, and colour yellow as much as is required for the yolk. Take eggshells and pour out (thus… … Continue reading →

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Clarifying Sugar

Posted on 11 January 2023 by carlton_bach

Several recipes in the Kuenstlichs und Fuertrefflichs Kochbuch specify clarified sugar. This entry tells us how to do that: 59 To Clarify Sugar Take a seydlein (about 0.7 l) of water and the whites of two eggs to a pound … Continue reading →

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“Snow” – A Whipped Cream Dish

Posted on 10 January 2023 by carlton_bach

Another one from the Kuenstlichs und Fuertrefflichs Kochbuch: 52 To make Snow Take a semmel loaf, cut it apart, and you may also coat it in egg. Roast it over the coals. Take the egg batter (airtaig – probably the … Continue reading →

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Turkey Recipes from Rumpolt

Posted on 8 January 2023 by carlton_bach

Again I return to the theme of American foods in Early Modern Europe, this time looking at the recipes Rumpolt gives for turkey: Of a turkey (Indianischen Henn), twenty dishes may be prepared: 1 Roasted warm with as pobrat sauce … Continue reading →

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Guinea Pig Recipes from Marx Rumpolt

Posted on 6 January 2023 by carlton_bach

A brief interruption of our usual source material. I have been asked to do as lecture on the Columbian exchange as part of an SCA teaching event and this is one of the odder things to be found in our … Continue reading →

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“Lamp” Choux Fritters

Posted on 5 January 2023 by carlton_bach

Another recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 49 Liechtfesser küchlein Take milk in a pan, salt it like soup and add fat. Half a seidlein of milk and a pletzlein of butter like half a schmaltz. Let it boil, … Continue reading →

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Carnival Fritters

Posted on 4 January 2023 by carlton_bach

It is not often we find foods associated with a particular occasion. This recipe from the Kuenstlich und Fuertrefflichs Kochbuch is: 48 Carnival Fritters (Fasnacht Küchlein) Take good, twice-baked gingerbread (leckuchen), pound it small, and add Trysanet. Mix it well … Continue reading →

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