Monthly Archives: April 2023

Apologies

Posted on 30 April 2023 by carlton_bach

I apologise for the absence of new recipes. A medical condition affecting my right hand is currently making it very difficult to type. Recipe posts will be back once the matter is sorted out, but this may require surgery. I … Continue reading →

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Brawn from the Innsbruck MS

Posted on 28 April 2023 by carlton_bach

The Innsbruck MS also includes a recipe for pressed pig’s head, and again, it involves gelbwurtz: 43 If you would make a pressed pig’s head, singe the head clean and boil it so that the meat falls off it. And … Continue reading →

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Another Antler Recipe

Posted on 27 April 2023 by carlton_bach

I am still pressed for time, so no big writeup today. But I found this in the Innsbruck MS and it ties right back into another rabbit hole I fell down a while ago: 42 If you would make a … Continue reading →

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More Buccaneer Cooking Experiments

Posted on 25 April 2023 by carlton_bach

I had last weekend off, and aside from spending significant time pursuing sloth, I took the opportunity to make some more culinary experiments for my current writing project, the buccaneer cookbook. The focus this time was another staple, cassava. Cassava … Continue reading →

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Baked Millet Porridge

Posted on 24 April 2023 by carlton_bach

Just a brief recipe today. Baked millet porridge from the Innsbruck MS: 19 If you would make a good porridge of millet (prein), boil the millet in a pan with milk and salt it lightly. Then pass it through with … Continue reading →

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Shaggy Mus – Milk Pasta

Posted on 23 April 2023 by carlton_bach

Today’s recipe from the Innsbruck MS is part of an interesting tradition, and it illustrates why names mean relatively little when you are researching German recipes: 25 If you would make a shaggy Mus (zottet müez), make sheets of dough … Continue reading →

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A Pike Galantine Recipe from the Innsbruck MS

Posted on 22 April 2023 by carlton_bach

This recipe is very interesting, not least because of its parallels, and because it suggests my interpretation actually was correct. They ate fish jam. 40 If you would make a good galantine (galrad) of a pike, boil the pike and … Continue reading →

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Onion Puree from the Innsbruck MS

Posted on 21 April 2023 by carlton_bach

Today’s recipe is from the fifteenth century again, and it is quite interesting: 33 If you would make an onion puree (zwifel müez), boil the onions and chop them small etc. 34 If you would make an onion puree (zwifel … Continue reading →

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Beer Against Tiredness from Traveling

Posted on 20 April 2023 by carlton_bach

I am still on the train back home from an amazing two days at a culinary history event hosted by the Instytut Polski in Düsseldorf where I was privileged to present a historic recipe, meet some leading culinary history researchers, … Continue reading →

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Poultry Krapfen from the Kuchenmaistrey

Posted on 16 April 2023 by carlton_bach

Another recipe from the experiments we had last Friday. This one is definitely in no way peasant food, but it was occasioned by availability. I had the giblets and neck of a duck in the freezer, and we were making … Continue reading →

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