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Search Results for: May
May Pike
A fish recipe with an interesting twist, from the Dorotheenkloster MS: 12 Of a filled pike Take a pike large enough to serve for one dish (ain essen), cut off its head and (cut it open) down the back. Take … Continue reading
May Mus
Today’s recipe is short, from the collection of Philippine Welser. 150 If you want to make a May Mus Take 3 fierdung (quarters) of almonds and pound them well, and add a pound of May butter, a fierdung of sugar, … Continue reading
The Taste of May
In the past, I dedicated a lot of blog space to various dishes associated with the month of May in the fifteenth and sixteenth centuries. Today, I will talk a little about the flavour associated with that month in modern … Continue reading
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Tagged Grete Willinsky, Henriette Davidis, Wandalbertus Prumiensis
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Another Parallel for Gespott in May
The recipe is also in the Innsbruck MS: 76 If you would make a gespot in May, take a flowing cheese and slice it into a courtly serving dish (hoff schüssel) (in pieces) larger than a finger. Break eggs into … Continue reading
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Tagged 15th century, Cod Pal Germ 551, Innsbruck MS, Meister Eberhard, parallel
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Another May Cake
An interesting recipe I found in the Innsbruck MS: 57 If you would make a May Cake (mauschen chuechen), take five eggs or seven and beat them well, and add three full spoons of milk. Heat a mortar and heat … Continue reading
May Cake – a Herbal Tart
Another recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 33 Who (Would) Make a May Cake (mayenkuchen) Take Mayenkraut (could be greater celandine (chelidonium maius), ground elder (aegopodium podadraria) or woodruff (galium odoratum), though Grimm states this association is of recent … Continue reading
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Tagged 16th century, Kuenstlichs und Fuertrefflichs Kochbuch, parallel, Sabina Welser
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May Dish for Lent
Another recipe from the Kuenstlichs und Furetrefflichs Kochbuch: 8 A different May spoon dish (Mayen müß) Item rice, boil that in milk that is thick or take almond milk if it is nicely blue. Blanch almonds, and take as much … Continue reading
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Tagged 16th century, Kuenstlichs und Fuertrefflichs Kochbuch, Lent
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May Dish from the Kuenstlichs und Fürtrefflichs Kochbuch
A different take on the theme of ‘May dish’: 5 A May Spoon Dish (Mayen muß) First, take eight eggs, break them into a pot and beat them well with a spoon until they become nicely clean/clear (fein lauter). Then … Continue reading
Fritters (maybe) in Sauce from Cgm 384 II
Here is the recipe I referred to the day before yesterday: 65 Fritters (bachen) in a sauce (or bowl? Jussel) For fritters in a Jussel (sauce), take grated cheese and flour, break eggs into it, and season it well. Knead … Continue reading
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Tagged 15th century, Cgm 384, experiment, Inntalkochbuch, parallel
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May Cake from Meister Eberhard
Looking at the similarities in the structure and technical vocabulary, I think we can safely say the recipe collections of of Meister Eberhard, the Königsberg MS and Cod Pal Germ 551 share more than a common culinary tradition. Beyond that, … Continue reading
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Tagged 15th century, Cod Pal Germ 551, Königsberg MS, Meister Eberhard, parallel
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