Monthly Archives: September 2026

Fritters with Parallels

Posted on 8 September 2026 by carlton_bach

Here is another recipe from the Solothurn S 392 manuscript with parallels in several other sources that are not otherwise closely related: B23 Krapfen (filled fritters) in Lent Take nuts and figs and pound them small together, spice it, and … Continue reading →

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Trying the Spinach Pancake Casserole

Posted on 6 September 2026 by carlton_bach

I did not get to do much writing today, but I spent some time in the kitchen. Among other things, I tried out the recipe for spinach pancake casserole from the Blaues Kochbuch I posted in the Feeding the Revolution … Continue reading →

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Some Lenten Recipes and their Transmission

Posted on 4 September 2026 by carlton_bach

Today, I want to look at two Lenten recipes from the Solothurn S 392 manuscript and their surprising parallels. B22 A chopped dish (gehäckt) in Lent Take blanched almonds chopped small, over half (of the dish), and take small raisins … Continue reading →

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A Venetian Cheesecake

Posted on 3 September 2026 by carlton_bach

Another recipe from Solothurn S 392 that the writer says is Italian, in this case from Venice. Again, it’s death-bv-cheese. B19 If you want to make a tartaren (tarten?) the Venetian way, take 20 eggs and beat them well. Then … Continue reading →

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Cheese Curd Fritters

Posted on 1 September 2026 by carlton_bach

Another recipe from Solothurn s 392 with Italian roots, this time stated overtly: B18 If you want to make fritters (frytellen) in the Florentine way as fried cakes, take fresh käß or fresh ziger (two types of cheese). Then take … Continue reading →

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