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Monthly Archives: April 2023
Apologies
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
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
Another Antler Recipe
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
More Buccaneer Cooking Experiments
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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Tagged 17th century, Columbian exchange, experiment, Exquemelin, Jean Baptiste Labat, Lionel Wafer
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Baked Millet Porridge
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
Shaggy Mus – Milk Pasta
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
A Pike Galantine Recipe from the Innsbruck MS
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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Tagged 15th century, Cod Pal Germ 551, Innsbruck MS, Innsbrucker Rezeptbuch, Königsberg MS, parallel
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Onion Puree from the Innsbruck MS
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
Beer Against Tiredness from Traveling
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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Tagged 16th century, medicinal, Oeconomia ruralis et domestica
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Poultry Krapfen from the Kuchenmaistrey
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