Monthly Archives: May 2025

Raisin Soup

Posted on 28 May 2025 by carlton_bach

Another recipe from Balthasar Staindl’s 1547 Kuenstlichs und Nutzlichs Kochbuch. A simple soup, but an expensive one: To make raisin soup xxxii) Take raisins, pick them over nicely, and pound them in a mortar so they become quite soft (gantz … Continue reading →

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Sort of a Cake

Posted on 27 May 2025 by carlton_bach

This is another recipe from Balthasar Staindl’s Kuenstlichs und Nutzlichs Kochbuch of 1547. It is interesting for the instructions it gives and because it illustrates the pitfalls of familiar words: Egg koechlen (cake) v) Take twelve eggs and one grated … Continue reading →

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Parti-Coloured Dishes

Posted on 25 May 2025 by carlton_bach

Here’s yet more sixteenth-century kitchen gadgetry from Balthasar Staindl’s 1547 Künstlichs und Nutzlichs Kochbuch: A parti-coloured muoß in bowls of four or six colours xxiiii) Make it this way: Take a tinned mould (sturtz) that can be put together in … Continue reading →

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Jelly Eggs in Lent

Posted on 23 May 2025 by carlton_bach

Here is another recipe from Balthasar Staindl, and it illustrates once more just how prolifically gadget-minded Renaissance cooks could be: xxiii) Item make eggs in Lent this way: Have a wooden mould made, or one of another material, that consists … Continue reading →

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Adalbero of Laon Makes a Good Point

Posted on 21 May 2025 by carlton_bach

Not a recipe today, I just stumbled over this line (#293) in the 11th-century Carmen ad Rotbertum regem by Adalbero of Laon while looking for more practical food-related content and thought it made an apt observation: Pascitur a seruo dominus … Continue reading →

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Flowers, Stars and Heraldry

Posted on 20 May 2025 by carlton_bach

We are back with Balthasar Staindl, and he has an interesting set of recipes for using almond milk jelly as a canvas: Poured Stars Made from Almonds ix) Make this thus: pour white almond milk that has been boiled and … Continue reading →

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A Flea Market Find

Posted on 18 May 2025 by carlton_bach

I spent Saturday with friends in South Germany, had some good conversations on very serious topics in my life, and travelled back on an overnight train, so I am not in the proper mindspace for anything complex. However, during my … Continue reading →

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Striped Almond Milk Jelly

Posted on 15 May 2025 by carlton_bach

I will likely be away over the weekend and may not have time to post any recipes, so for today, have a longer one from the 1547 Künstlichs und Nutzlichs Kochbuch. Balthasar Staindl plays with food in a grand tradition: … Continue reading →

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A Chequerboard Jelly

Posted on 13 May 2025 by carlton_bach

Another short recipe from Staindl’s 1547 cookbook: Jellied Almond Paste xi) You make jellied almond paste thus: Take isinglass and boil it in water. Then take parsley, chop it very finely, and stir it into a third part of the … Continue reading →

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Moulded Marzipan Chanterelles

Posted on 11 May 2025 by carlton_bach

A playful dish from Staindl’s 1547 Künstlichs und Nutzlichs Kochbuch: Chanterelles made from Almonds x) Take ground almond as you grind it in a grinding bowl (reyb scherben) and mix it with sugar and rosewater so that it becomes quite … Continue reading →

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