Monthly Archives: June 2023

A Collection of Hedgehogs

Posted on 30 June 2023 by carlton_bach

Many recipe collections feature a hedgehog-shaped confection. Meister Hans has a matching set of three: Recipe # 5 Ainen weissen Igel zue kochn To prepare a white hedgehog Item to prepare a white hedgehog. Take a pound of almonds and … Continue reading →

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Almond Cheese from Meister Hans

Posted on 29 June 2023 by carlton_bach

Another recipe for almond ‘cheese’, this one is made with isinglass: Recipe #3 wiltu habn ain mandel käeß den mach also If you would have an almond cheese, make it thus Item, if you would have an almond cheese, you … Continue reading →

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Cinnamon Honey Mustard from Meister Hans

Posted on 28 June 2023 by carlton_bach

Another commonplace sauce: Recipe #12 Von ainem guoten seniff Of a good mustard Item for a good mustard, take mustardseed and clean it and pound it finely and force it through a cloth that is closely woven. And pound cinnamon … Continue reading →

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Meat Pudding from Meister Hans

Posted on 27 June 2023 by carlton_bach

I have decided that my next blog project will be completing the translation of the Meister Hans recipe collection. I already posted some of the recipes on Facebook back before I started my blog, so some of you may remember … Continue reading →

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Innsbruck MS Translation Complete

Posted on 25 June 2023 by carlton_bach

It gives me great pleasure to announce that my translation of the Innsbruck recipe collection is now complete and the entire file of 161 recipes can be downloaded from this site. That should also go some way towards explaining the … Continue reading →

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Italian Influence in the Innsbruck MS

Posted on 21 June 2023 by carlton_bach

Two recipes that show their origin: 146 If you would prepare a tart (durden), take chard and salt and parsley and cut it up small all together. Wash it in fresh water, grate cheese into it, and add fat and … Continue reading →

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Elderflower Pasta from the Innsbruck MS

Posted on 20 June 2023 by carlton_bach

Another very seasonal recipe from the Innsbruck MS that I just missed being able to replicate because a colleague fell ill and I had to cover: 128 If you would make a chopped elderflower porridge, boil the elderflowers in good … Continue reading →

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Using the Fiddly Bits of Chickens

Posted on 18 June 2023 by carlton_bach

Another few recipes from the Innsbruck MS that illustrate nicely how elevated cuisine did not mean you limited yourself to the finest pieces. A good cook was expected to use every piece of the chicken. 129 If you would serve … Continue reading →

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Bohemian and Hungarian Sauce Recipes

Posted on 17 June 2023 by carlton_bach

The Staatsbibliothek in Munich holds a manuscript dating to the second half of the fifteenth century that includes, among a number of astrological and medical texts, a set of four sauce recipes it refers to as Bohemian and Hungarian. The … Continue reading →

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Garlic and Horseradish Sauces

Posted on 16 June 2023 by carlton_bach

We are back with the Innsbruck MS, and these are some interesting sauce recipes that should add zest to many a boring dish: 117 If you would make a sauce from nuts, take nuts and semel bread and hard-boiled eggs, … Continue reading →

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