Monthly Archives: October 2024

Chicken in a Coarse Soup

This recipe from the soups section of Philippine Welser’s recipe collection doesn’t make much sense in modern German categories, but it works on sixteenth-century terms: 220 Chickens in a coarse soup Take chickens and chop them into 4 pieces. Pound … Continue reading

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A Detailed Blancmanger Recipe

No soup today, I had the chance to get into the longer recipes toward the end of Philippine Welser’s collection and this one looked interesting: 237 To make a white mus or blancmanger (Plamauschy) First, rice is taken and washed … Continue reading

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Cream Soup

The recipe collection of Philippine Welser has a number of soup recipes. Since I am likely to be quite busy in the lead-up to Halloween, I will be posting them this week: 218 Hereafter follow soups, and first, how to … Continue reading

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How to Make a Beef Roast

A short recipe from Philippine Welser’s collection that describes how to roast beef: 225 To make a loin roast (lem brotten) Take one and remove the veins (eder jn wol). Take a mallet (schla kolben) and beat it very well, … Continue reading

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Cabbage Sprouts

I have finally reached what is probably the most famous recipe in Philippine Welser’s collection: 227 To make cabbage sprouts (kepflettln kel) Parboil (brys) the cabbage in a pot or a pan. Add a little lye to the water, that … Continue reading

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Fried Crawfish in Sauce

This is another crawfish recipe from Philippine Welser’s collection: 210 To make crawfish in a sauce Take crawfish and boil them plainly. Break off their claws and shell them. Leave front and hind part together and fry them in fat … Continue reading

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Carp Roe in Onion Sauce

Another fish recipe from Philippine Welser’s collection, this one with a mystery name: 205 If you want to make a ko rech (?) from carp Take the roe of about one good-sized carp and 2 or 3 onions that are … Continue reading

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Filled Crawfish

Here is another recipe from Philippine Welser’s collection with deep antecedents: 209 To make filled crawfish Take crawfish and boil them until they are done. Then take the claws and the tails, shell them, and chop them. Add small raisins … Continue reading

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Cooking Dried Soles

No, not shoes. The flatfish. I apologise for the long hiatus, I was away from home for a long weekend and had the opportunity to cook with a good friend before – the report will follow. But today, we retuirn … Continue reading

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Roasting a Fish

These are remarkably detailed and enticing instructions for roasting fish from Philippine Welser’s recipe book: 204 If you wish to prepare a good roast fish Take the fish, open it, and salt it. Then pour good vinegar on it and … Continue reading

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