Monthly Archives: October 2024

Another short recipe from Philippine Welser’s collection, and a very tempting one: 201 To make good broken-up (zerschlagenn) fish Take a fish and salt it, and let lie in the salt for an hour. Then wash it cleanly in wine … Continue reading →

More from Philippine Welser’s recipe collection: 195 Carp in a yellow sauce Take a carp, scale it, and make pieces of it. Boil them in good white wine, and when it is skimmed and properly salted, crumble in rye bread … Continue reading →

Just a short recipe from the collection of Philippine Welser today: 188 If you want to cook an eel in sauce Take an eel and remove its skin. Rub your hands with salt so it comes off easier. Then make … Continue reading →

As we are finally leaving the section on pikes behind, here is a very tempting and interesting recipe from Philippine Welser’s collection: 189 To make a filled eel (gefilte al) Item take the eel, undress (skin) it, and wash it … Continue reading →

Yes, it is yet another pike recipe from Philippine Welser’s collection, but the technique is interestingly different. 185 A small pike roasted over coals (kol hechtlin) Open up the pike in the back, spread it out and take out the … Continue reading →

Yes, I’m afraid it’s more pike yet. Philippine Welser was very much for fashionable dining, it seems. 178 A pike cooked with lemons Boil the pike as usual, with wine and vinegar. Then take good wine, saffron, ginger, cinnamon, sugar, … Continue reading →

Another fish recipe from the collection of Philippine Welser: 175 If you want to make a Polish pike (hecht is repeated, probably accidentally) Take the pike, scale it, and wash it cleanly. Then put it into a bowl and salt … Continue reading →