Monthly Archives: March 2025

Fake Headcheese for Lent

Posted on 28 March 2025 by carlton_bach

With regret, I will have to reduce the frequency of my postings here for the time being. Life, work, lectures and unfinished manuscripts are making demands on my time I cannot ignore. I will still try to be up here … Continue reading →

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Figs in Jelly – A Parallel

Posted on 26 March 2025 by carlton_bach

The Dorotheenkloster MS contains this very attractive recipe: 191 A galantine of figs Take a pound (talentum) of figs, wash them nicely, and let them boil up once. Leave on the stalks, and set them into a bowl so the … Continue reading →

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Another Drumstick Meatball Recipe

Posted on 25 March 2025 by carlton_bach

There are two recipes in the Dorotheenkloster MS that resemble of something I tried before: 184 A dish of chickens Take three chickens for a dish. Take their sheer (pretig) meat and chop it small. Season it with good spices … Continue reading →

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Raisin Galantine

Posted on 23 March 2025 by carlton_bach

The recipe for today is for a luxurious, showy dish: 192 A galantine of raisins Take a pound (talentum) or raisins, wash them nicely, grind them small, and have ready isinglass that is boiled with wine. Take as much of … Continue reading →

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Meat-Filled Pears

Posted on 21 March 2025 by carlton_bach

Another of the experiments I made during lockdown and can add to the collection now. From the Mittelniederdeutsches Kochbuch: 95 Item if you would make pears, take them and cut the pears off above (cut off the tops). Cut out … Continue reading →

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Medieval Meat McNuggets

Posted on 20 March 2025 by carlton_bach

I admit this is rather a far-reaching interpretation, but it is hard to call them ‘dumplings’. 177 Of small dumplings (read knodlein for krodlein) Take boiled meat, chop eggs, take flour, and the best herbs you have. Mix (temperir) it … Continue reading →

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Another Fish Roe Dough Experiment

Posted on 18 March 2025 by carlton_bach

Life is still keeping me on my toes, so here is another old experiment of mine. Back in lockdown, when I was able to get fresh herring roe, I tried out both the fritters and a pastry dough based on … Continue reading →

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Fish Roe Fritters – An Old Experiment

Posted on 16 March 2025 by carlton_bach

Life is limiting my ability to produce new translations, so I’ll fall back on sharing some old experiments I made during pandemic lockdown for now. This is an interesting recipe using fish roe from the Mittelniederdeutsches Kochbuch: Item if you … Continue reading →

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Garlic Sauce for Chicken

Posted on 13 March 2025 by carlton_bach

This sauce from the Dorotheenkloster MS looks very good indeed. 183 A sauce (condiment) with roast chickens Grind garlic with salt, and peel the heads well. Mix 6 eggs into it without their whites, and add vinegar and a little … Continue reading →

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Spices with Game

Posted on 12 March 2025 by carlton_bach

Today, I only have a brief note from the Dorotheenkloster MS, but an interesting one. Again, not really a recipe, but serving instructions: 173 Note what kind of game should have spices added to the pot or not You must … Continue reading →

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