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Monthly Archives: May 2024
A Sixteenth-Century Institutional Kitchen
We looked at the 1547 meal plan of the Heilig-Geist-Spital in Hamburg before. However, there is another interesting resource. Its fortunate survival allows us a glimpse of the kitchen in which all of these meals were produced. Kitchen inventories are … Continue reading
A Sixteenth-Century Meal Plan
Like many cities throughout medieval Germany, Hamburg had a Spital. These charitable religious foundations were initially intended to provide shelter or permanent homes to the indigent and sick, but they tended to turn into a kind of retirement home. Though … Continue reading
Wheel-cut Fritters
Another short recipe. I am still going through that source I found. Give me a few more days… 109 If you want to make a wheel-cut fritter (redel baches) Take good flour, put it on a board, pour on egg … Continue reading
“Italian” Funnelcakes
Another short recipe for a very basic fritter rich with eggs today. I may have to ask your patience: I ran across an interesting source, but it may take a bit longer to write up. So there will be a … Continue reading
Rosette Fritters
Just a short recipe today, but an interesting one. From the collection of Philippine Welser: 102 If you want to fry fritters over a mould (yber die medel) Take eggs and beat them well, and beat in a little wine. … Continue reading
Wafer Fritters
Another set of recipes from Philippine Welser’s collection: 94 If you want to make wafer fritters (mandatten baches) Take almonds and grind or pound them small and see they do not turn oily. Moisten them with rosewater in a timely … Continue reading
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Tagged 16th century, 19th century, Katharina Prato, parallel, Philippine Welser, preservation
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Piped Fritters
We are finally getting into the next section of Philippine Welser’s recipe collection. After tarts and pastries, here come the fritters: 90 Here follow the fritters If you want to make fritters with a syringe (spritzen baches) Take milk in … Continue reading
In Praise of the Pig
The König vom Odenwald is finished, but I will still need to do some work on the final edit and think about what to do with it. Meanwhile, here is another poem in praise of the pig: IX This is … Continue reading
Ox Tongue Pastry
A very spicy pastry, and the last such recipe in Philippine Welser’s collection. We are finally going to move on into fritters. 89 To make an ox tongue pastry Take the tongue and boil it so it becomes nicely tender … Continue reading
The Ways of Egg Pastry
Today, three ways of turning eggs, cream, and sugar into a pastry filling from the recipe collection of Philippine Welser: 84 If you want to make an egg pastry Raise the pastry crust nicely and let it harden (erstarcken) before. … Continue reading
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