Monthly Archives: February 2025

Drying Mushrooms

Posted on 6 February 2025 by carlton_bach

There are some interesting recipes hidden among the interminable list of gmues in the Dorotheenkloster MS. This is one of them: 122 A gmües of mushrooms (swammen) If you want to make gmües of mushrooms, pick them in May. Chop … Continue reading →

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Beans, Fresh and Dried

Posted on 5 February 2025 by carlton_bach

Another set of interesting recipes from the Dorotheenkloster MS: 106 Of green beans Boil green beans with fine bread, pepper, and three times as much caraway (or cumin? kumel), saffron, salt, vinegar, and beer. Grind those (ingredients) together. Drain the … Continue reading →

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Morels for the Topanitz

Posted on 4 February 2025 by carlton_bach

After yesterday’s recipe for the rather enigmatic topanitz to be served with morels, here is the morel recipe that follows in the Dorotheenkloster MS: 95 Again a dish (kostel) of morels Take (them) and make a cake of eggs in … Continue reading →

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Topanitz, a mystery dish

Posted on 3 February 2025 by carlton_bach

This recipe from the Dorotheenkloster MS is not very clear, but very interesting liguistically: 94 What topanitz you should make with the morels The topanitz. Take cinnamon and boil it well, and strain it through as sieve. Add butter and … Continue reading →

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Honeyed Pear Puree

Posted on 1 February 2025 by carlton_bach

Today’s recipe is not very interesting culinary terms, but for technique. From the Dorotheenkloster MS: 78 A müs of pears Take a clean, dry pot and put pears in it. Remove the stems and the flowers (the remnants of the … Continue reading →

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