Monthly Archives: August 2023

Suckling Pig from the Mondseer Kochbuch

Another short recipe as I head out to Roskilde and Lejre today: 8 To prepare a filled suckling pig (spensau) well Take a piglet that is three weeks old and scald it not too hot (küle) and remove its hair. … Continue reading

Posted in Uncategorised | Tagged , , , | Leave a comment

Infidel Cake from the Mondseer Kochbuch

Today, just a brief recipe. There will be more on the experience of Ribe Viking Centre as I process the photos and sort through my impressions. 5 Of an infidel (haidnischen) cake You should take a dough (taig) and spread … Continue reading

Posted in Uncategorised | Tagged , , , | Leave a comment

Quince Electuary after Walter Ryff

Rest day after the drive to Denmark. I took the opportunity to translate a longer recipe. Walter Ryff is verbose: To prepare a fine, useful and good quince electuary … In this first part, we will most carefully describe the … Continue reading

Posted in Uncategorised | Tagged , , | Leave a comment

A Misspelling, or Whey Blanc Manger?

Another recipe from the Mondseer Kochbuch, short because I am travelling again: 3 A side dish of whey (zigermilch – or goat milk?), almonds, rice flour, and chickens You should take whey (or goats’ milk) and make almond milk (mandels) … Continue reading

Posted in Uncategorised | Tagged , , , | Leave a comment

Liver in Honey and an Interesting Verb

The second recipe in the Mondseer Kochbuch is also interesting in its own right: 2 How to preserve a deer liver in sauce (ain hirssen leber sulzet) You should roast a deer liver on a griddle if you want to … Continue reading

Posted in Uncategorised | Tagged , , | Leave a comment

Almond cherry mousse – new source

I found a new source for translation in my downtime windows: the Mondseer Kochbuch (c. 1440). More details to follow, but here is recipe 1: 1 A spoon dish of almond milk, cherries, and rice You shall take a pound … Continue reading

Posted in Uncategorised | Tagged , | Leave a comment

Medieval Gelatin Powder, and the Next Book Project

Today, I finished translating the recipes in the Meister Hans collection a few of which I posted years ago. Unlike the Kuchenmaistrey, very little about this work is self-explanatory, so I plan to eventually turn it into a book with … Continue reading

Posted in Uncategorised | Tagged , , | Leave a comment

Bramble Jam in History

I am quite fond of bramble season and lucky to be living in a part of Germany that, whatever else it may lack in fruit and vegetables, is blessed with fine and ample berry harvests.Yesterday, I decided to check the … Continue reading

Posted in Uncategorised | Tagged , , , , , , , | Leave a comment

Walter Ryff on Honey

The companion piece to the sugar refining chapter from Walter Ryff’s Confect Büchlein: Of honey, how it is best recognised, prepared, purified or scummed, boiled properly and mixed with many things according to the apothecaries’ recipes. Among the many wondrous … Continue reading

Posted in Uncategorised | Tagged , , | Leave a comment

Sage Fritters from the New Book

I was thrilled to get the message from Ellipsis Imprints today that the translation of the Kuchenmaistrey is now officially published. The book can be pre-ordered here in anticipation of its physical launch on 14 August. This is going to … Continue reading

Posted in Uncategorised | Tagged , , | Leave a comment