Monthly Archives: February 2023

Experiment: Wafer Fritters

Posted on 28 February 2023 by carlton_bach

Another recipe I experimented with Saturday, this one is from the Kuchenmaistrey of c. 1490: 1. lvi. Item fritters of wafers (oblaten) make thus: Take figs and raisins, boil them, and chop them small. Season it with spices and saffron, … Continue reading →

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Experiment: Zucker Krepffle

Posted on 27 February 2023 by carlton_bach

The second in the series of experiments made on Saturday: the Zucker Krepffle from the Kuenstlichs und Fuertrefflichs Kochbuch: 56 To fry sugar fritters (Zucker Krepffle) Take twice-baked gingerbread (Leckuchen) and grate it nicely fine. Searce it through a colander … Continue reading →

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Frogs according to Rumpolt

Posted on 26 February 2023 by carlton_bach

We conclude our series of recipes for things that live in a swamp with Marx Rumpolt’s instructions for cooking frogs: There are five kinds of dishes to be made from frogs 1 Fried frogs, salt, pepper and flour them, and … Continue reading →

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Experiment: Fig-Raisin Fritters

Posted on 25 February 2023 by carlton_bach

Today, I met with a few friends and we tried out medieval recipes. The temperatures outside militated for rich and hot foods, so we decided on fritters. One of them was from the Rheinfränkisches Kochbuch: 1 If you would make … Continue reading →

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Snail and Frog Sausage

Posted on 24 February 2023 by carlton_bach

To continue the series of snail and frog recipes, we have a small section from de Rontzier about hiding them in various dishes to trick people into eating them. To make small dishes of snails and frogs 1 You chop … Continue reading →

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Frog Recipes from de Rontzier

Posted on 23 February 2023 by carlton_bach

Like snails, frog legs – cuisses de grenouille – are usually, and rarely flatteringly, associated with French cuisine. However, there are recipes in some German sources, too, closely associated with the previously posted recipes for tortoise and snail. Of frogs … Continue reading →

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Heißwecken – An Exercise in Speculation

Posted on 21 February 2023 by carlton_bach

Today, I found a baker that still sells what used to be a universal specialty across the Low German-speaking world – Heißwecken. As early as the fifteenth century, we can trace the history of this confection, always eaten around Carnival. … Continue reading →

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Snail Pie: A Warning from History

Posted on 20 February 2023 by carlton_bach

Concluding, for now, our series of snail–related content, here is a recipe and a stern warning from Anna Wecker. It’s been a long day. A pastry of snails Prepare the snails as they should be. Take them out of the … Continue reading →

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Snail Recipes from Rumpolt

Posted on 19 February 2023 by carlton_bach

Following the chapter from de Rontzier, here is what Rumpolt has to say about snails: There are nine dishes to be made from snails 1 Take the snails and set them to cook in water. Let them boil an hour … Continue reading →

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Snail Recipes from de Rontzier

Posted on 17 February 2023 by carlton_bach

While eating tortoises was always uncommon in Germany, snails, though usually associated with French cuisine, have long been a staple in the Southwest. Again, both Rumpolt and de Rontzier provide a wealth of recipes, and there are also some from … Continue reading →

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