Monthly Archives: July 2025

A Renaissance Grillparty

Posted on 27 July 2025 by carlton_bach

At long last, here is another post. I was quite busy, first with my son unexpectedly winning a local athletic contest to become festival ‘king’ of his class, then with a trip to South Germany to meet good friends and … Continue reading →

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Vinegar-Pickled Cooked Fish

Posted on 22 July 2025 by carlton_bach

I already posted this recipe once before, but never really talked about it, and it is fascinating. Fish pickled in vinegar marinades is still a popular food in northern Europe, one German variety even bearing the name of the Iron … Continue reading →

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On Boiling Fish, Part III

Posted on 20 July 2025 by carlton_bach

This is the third part of Balthasar Staindl’s instructions for boiling fish, and it contains a few puzzling words: Rutten (loach? burbot?), that is a fish xcix) You must lay them into cold water in a pan, not salt them … Continue reading →

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On Boiling Fish, Part II

Posted on 18 July 2025 by carlton_bach

Continuing from the previous post, here are more instructions for boiling fish from Balthasar Staindl’s 1547 cookbook. Serving instructions for small fish are rare and very welcome. Of burbots (Kappen) xciiii) Take the burbots and pour vinegar over them so … Continue reading →

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On Boiling Fish, Part I

Posted on 15 July 2025 by carlton_bach

Balthasar Staindl dedicates a long section of his cookbook to instructions for cooking fish in water, and while I haven’t fully understood them yet, they are worth posting because of the way they illustrate how much practical knowledge lay behind … Continue reading →

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Faux Capons and Venison

Posted on 13 July 2025 by carlton_bach

The section in fish in Staindl’s 1547 Kuenstlichs und Nutzlichs Kochbuch begins with two very traditional recipes: The fourth book speaks of all kinds of fish, how to cook them, first how to make a roast capon in Lent. lxxxii) … Continue reading →

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Baked Custards

Posted on 12 July 2025 by carlton_bach

These two very similar recipes are called ‘tart’, but there is no pastry or other kind of shell involved. It is more like a baked flan or leche asada, except that once again there is a double thickening using egg … Continue reading →

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Fake Chitterlings

Posted on 9 July 2025 by carlton_bach

Just when I thought Staindl had nothing but sweet custards to offer, he comes up with a recipe like this. From the 1547 Kuenstlichs und nutzlichs Kochbuch: Sliced chitterlings (flecken) of eggs lxxix) Take as many eggs as you want, … Continue reading →

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Thickening Milk Porridge

Posted on 8 July 2025 by carlton_bach

Two recipes from Staindl’s 1547 Kuenstlichs und Nutzlichs Kochbuch that piqued my interest: To make a thick koch lxv) Take three eggs to a mess (tisch), beat them, and mix in a little milk. Then add flour, but not too … Continue reading →

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Scrambled Eggs

Posted on 6 July 2025 by carlton_bach

From Balthasar Staindl’s 1547 Kuenstlichs und Nutzlichs Kochbuch: To make an egg side dish (ayer gemueß) lxxii) Take as many eggs as you please, beat them well, take a little fat in a pan and pour the beaten eggs into … Continue reading →

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