Monthly Archives: October 2025

Making Almond Chicken Soup

Posted on 25 October 2025 by carlton_bach

Last week, I posted a recipe for chicken soup from Balthasar Staindl’s 1547 cookbook. This week, I was able to try it out and I am very happy with it. To make chicken broth of almonds clxxviii) Take half a … Continue reading →

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Italian-Style Hams

Posted on 21 October 2025 by carlton_bach

Another piece of Balthasar Staindl’s culinary craft designed to mimic expensively imported specialties from beyond the Alps: To make Italian hams (Wälsch Hammen) Have the hams taken out of the skin so that nothing else, no braet, attaches to them. … Continue reading →

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Yet Another Anonymous Blanc Manger

Posted on 20 October 2025 by carlton_bach

I am just back from a brief and spectacular sojourn in Paris (it wasn’t me!) catching up with work, so this post will be brief. I have posted numerous times on the subject of blanc manger in the German tradition … Continue reading →

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Almond Chicken Soup

Posted on 16 October 2025 by carlton_bach

We do not have a lot of soup recipes surviving, and this one from Balthasar Staindl looks like it will even be tasty: To make chicken broth of almonds clxxviii) Take half a pound of almonds, three small egg yolks … Continue reading →

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Re-Shaped Chicken Legs

Posted on 14 October 2025 by carlton_bach

Here is another recipe from Staindl’s cookbook that goes back to a deep tradition: To make a chicken ‘put back on the bone’ (angelegts Huen) clxxi) Take a hen of a capon, either old or young, cut it apart, remove … Continue reading →

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The Pear Juice Experiment

Posted on 12 October 2025 by carlton_bach

Over two years ago, I posted a recipe for pear juice reduction from the Oeconomia ruralis et domestica by Johannes Coler. It read thus: Pear juice is made thus (marginalia: to make pear juice) Take juicy pears such as Speckbirn … Continue reading →

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Tongue Pickled with Beetroots

Posted on 10 October 2025 by carlton_bach

This is a really interesting recipe from Balthasar Staindl, but I am not at all sure I am reading it right. To make a pickled tongue clxviii) Take a tongue, cut the hind part (troß) and the (attached) meat off … Continue reading →

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A Fancy Burgundian Feast

Posted on 9 October 2025 by carlton_bach

Last weekend, I had the wonderful opportunity to cook with a friend in the Netherlands who regularly hosts amazing historically inspired fancy feasts for her friends. I had the happiest memories of the last one I attended and was more … Continue reading →

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Capon Ravioli

Posted on 5 October 2025 by carlton_bach

Today, it’s just a short recipe, again from Balthasar Staindl. I returned from a cooking extravaganza over the long weekend, preparing a Valois Burgundian-inspired feast with a Dutch friend who throws the most awesome parties like that. More of that … Continue reading →

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