Monthly Archives: July 2023

Clarifying Sugar after Walter Ryff

Posted on 30 July 2023 by carlton_bach

I am back from my holidays and can get to translating again. Today’s recipe is a longer one, a description of sugar and how to clarify it from Walter Ryff‘s 1544 Confect Buch: Sugar is also a very lovely and … Continue reading →

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Eating Well in Surprising Places

Posted on 29 July 2023 by carlton_bach

It fits rather neatly that as I return from my holiday to Southern Germany, fellow food history blogger Siglindesarts wrote a post about dumplings. These are a thoroughly interesting class of food, and they appear quite frequently in the German … Continue reading →

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Rabbit Hole Two: U-Boat Cuisine

Posted on 25 July 2023 by carlton_bach

Just a quick note since nothing may come of this in the end: The Technik-Museum in Speyer has an actual submarine you can visit. It’s a type 205 West German U-Boot built in the late 1960s for patrolling the Baltic, … Continue reading →

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Travel Postcard and a New Rabbit Hole

Posted on 24 July 2023 by carlton_bach

After a week’s silence, I want to at least write what I have been up to. I’m back travelling in the Rhine-Neckar area with my son, visiting new places and revisiting old favourites. Since he loves railways, that is our … Continue reading →

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Boil-in-the-Bag Meals

Posted on 14 July 2023 by carlton_bach

After reading about the bread and meat puddings Meister Hans cooks in stomachs, I decided to revisit the Mittelniederdeutsches Kochbuch for this gem about campaign cookery: 27 If you should go on campaign (hervart) and are to cook many things, … Continue reading →

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Berry Sauces

Posted on 13 July 2023 by carlton_bach

The final revised Kuchenmaistrey is out the door and I have time for just a short recipe before the holidays begin. Returning to the Innsbruck MS for a bit of local flavour: 121 If you would prepare a brown sauce, … Continue reading →

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Medieval Nose-to-Tail Cooking

Posted on 11 July 2023 by carlton_bach

I just came to an agreement about publishing a complete and commented translation of Meister Hans, so I will reduce the number of recipes from that source in order to leave something new for the book. However, before I transition … Continue reading →

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Book Announcement, and Quick Compost Cabbage

Posted on 9 July 2023 by carlton_bach

Again four days have passed without posting a new recipe, but now I can reveal part of the reason for my tardiness: My translation of the Kuchenmaistrey is ready for print and will very soon be published by Ellipsis Imprints. … Continue reading →

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A Caribbean Feast according to Labat

Posted on 5 July 2023 by carlton_bach

Another interruption of our regular 15th-century diet for a source I dug up in the course of researching buccaneer food. Dominican friar and polymath Jean Baptiste Labat describes a Native American feast: When the fish over the fire are cooked … Continue reading →

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Figs in Jelly

Posted on 4 July 2023 by carlton_bach

I apologise for the continuing dearth of recipes, but I was kept busy with other projects. Today, I sent off corrections to the proofs of the Kuchenmaistrey to the publisher, so good things are happening. For today, from Meister Hans: … Continue reading →

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