Monthly Archives: January 2025

Chicken and Veal Mus Dishes

Posted on 18 January 2025 by carlton_bach

Among the many dishes in the class of Mus in the Dorotheenkloster MS, there are two very meaty ones: 61 Another kind of gmüs that is black Take a calf’s blood. If you cannot get that, take chicken blood of … Continue reading →

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Elderflower Porridge Without Milk

Posted on 17 January 2025 by carlton_bach

Apologies for missing out on two days, I was preparing a lecture on latwerge next weekend. For today, this little recipe in the Dorotheenkloster MS caught my attention: 63 Of an elderflower müs in Lent Take elderflowers and let them … Continue reading →

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A Decorative Egg Dish

Posted on 15 January 2025 by carlton_bach

A recipe from the Dorotheenkloster MS again. This dish plays with the colour contrast of egg white and yolk. 58 A gmüß (spoonable dish) of eggs Take 32 eggs and boil them hard. Take the whites of them, chop them … Continue reading →

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Testing the Sloe Mustard

Posted on 13 January 2025 by carlton_bach

To make up for my longer absence over the weekend, here is a second post. Last autumn, I collected sloes to try out a few recipes. One of them was for a mustard from the Oeconomia ruralis et domestica: However, … Continue reading →

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Eggs in Lent

Posted on 13 January 2025 by carlton_bach

We have looked at faux eggs for Lent before. The Dorotheenkloster MS has a series of recipes for these things. 49 Of all kinds of eggs in Lent Take two pounds (libra) of almonds and pound them small. Grind them … Continue reading →

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Pickled Crawfish

Posted on 9 January 2025 by carlton_bach

Just a brief recipe today, but potentially delicious: 47 Of crawfish tails Take crawfish and boil them, and shell the tails. When they are boiled, lay them in a pot and put in vinegar and spices. This is quite brief, … Continue reading →

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Fladen in Lent (I think)

Posted on 8 January 2025 by carlton_bach

I am not really sure what to make of this recipe, but I suspect it’s meant to mimic meat fladen 45 Of dishes in Lent Take almonds, chop them small, and colour half of them with saffron. Lay them aside … Continue reading →

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A Different Almond Cheese

Posted on 7 January 2025 by carlton_bach

This stands in marked contrast to the previous recipe. From the Dorotheenkloster MS: 34 If you want to prepare almond curd cheese (mändel ziger) Make milk from one pound (talentum) of almonds. You must pass it through so it stays … Continue reading →

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More Almond Cheese

Posted on 6 January 2025 by carlton_bach

Almond cheese is faux cheese produced with almond milk using a variety of thickening processes. There are many surviving recipes. The Dorotheenkloster proposes a kind of jelly. It is a nearly identical parallel of a recipe in the Innsbruck MS. … Continue reading →

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More Hedgehogs

Posted on 3 January 2025 by carlton_bach

Since I’m not sure I’ll be able to post much over the next few days, I’ll be putting up three recipes today. The Dorotheenkloster MS parallels recipes for decorative hedgehog subtelties found in the later Meister Hans collection very closely: … Continue reading →

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