Monthly Archives: May 2023

Gefilte Chicken

Posted on 21 May 2023 by carlton_bach

I apologise for missing out another day. I appear to have caught a rather unpleasant virus. For today, here is an interesting recipe from the Innsbruck MS: 74 If you would make a filled chicken, remove its skin so that … Continue reading →

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Two Complicated Fritters from the Innsbruck MS

Posted on 19 May 2023 by carlton_bach

I am not entirely sure how these work, but they are fascinating: 68 If you would make filled sheets of eggs, take eggs and beat the whites separately. Take a little fat into a pan, only enough to cover the … Continue reading →

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A Filled Meat Loaf Roast

Posted on 18 May 2023 by carlton_bach

The Innsbruck MS can get very playful at times: 64 If you wish to make a hollow roast (holpraten) of meat, chop the meat small and break eggs into it. Salt it and season it and add a little flour. … Continue reading →

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Rice Made from Eggs

Posted on 17 May 2023 by carlton_bach

Another illusion food from the Innsbruck MS. This one really makes no practical sense at all. 57 If you would make rice out of eggs, boil the eggs hard and then take the hard egg (daz hert) and chop it … Continue reading →

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Another May Cake

Posted on 16 May 2023 by carlton_bach

An interesting recipe I found in the Innsbruck MS: 57 If you would make a May Cake (mauschen chuechen), take five eggs or seven and beat them well, and add three full spoons of milk. Heat a mortar and heat … Continue reading →

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Egg Loaf Roast from the Innsbruck MS

Posted on 14 May 2023 by carlton_bach

Another fake meat dish, this one made from eggs: 52 If you would make a roast of eggs, beat the eggs in a bowl, season them, salt them, and pour them into a bag. Let them boil in that so … Continue reading →

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Filled Fish from the Innsbruck MS

Posted on 11 May 2023 by carlton_bach

I have always argued gefilte fish were more geographically than religiously specific, and here we go: 50 If you would make a filled fish (gefulten visch), detach the skin starting from the tail and take out the flesh, and boil … Continue reading →

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An Odd Recipe from the Innsbruck MS

Posted on 10 May 2023 by carlton_bach

It is for pasteten, but what these are is quite unclear: 49 If you would make a pastry (pasteten), make a dough of eggs as though you wanted to make hare’s ears (hasenorel, a type of fritter). Then roast that … Continue reading →

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Roe Deer Head from the Innsbruck MS

Posted on 9 May 2023 by carlton_bach

A short but complex recipe today, again from the Innsbruck MS: 48 If you would prepare a dish from the head of a roe deer, boil it so that meat falls off it and chop that. Prepare chopped meat with … Continue reading →

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A Culinary Symposium – and a Heartfelt Thank You.

Posted on 7 May 2023 by carlton_bach

Today, I finally get to write my account of a wonderful event that I was privileged to attend two weeks ago. This winter, I was surprised by an e-mail from Marta Sikorska, a Polish culinary histoirian of some renown. She … Continue reading →

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