Search Results for: May

May Mus

Posted on 30 August 2024 by carlton_bach

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 →

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The Taste of May

Posted on 30 April 2024 by carlton_bach

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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Another Parallel for Gespott in May

Posted on 22 May 2023 by carlton_bach

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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Another May Cake

Posted on 16 May 2023 by carlton_bach

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 →

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May Cake – a Herbal Tart

Posted on 9 December 2022 by carlton_bach

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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May Dish for Lent

Posted on 22 November 2022 by carlton_bach

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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May Dish from the Kuenstlichs und Fürtrefflichs Kochbuch

Posted on 18 November 2022 by carlton_bach

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 →

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Fritters (maybe) in Sauce from Cgm 384 II

Posted on 30 October 2022 by carlton_bach

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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May Cake from Meister Eberhard

Posted on 13 August 2022 by carlton_bach

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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Biscotti and May Dish for a Vigil

Posted on 15 June 2022 by carlton_bach

A friend of mine who is in the same medieval society as me was inducted into the “Order of the Laurel” last weekend. This is our club’s way of recognising outstanding achievement in the study and recreation of historical things … Continue reading →

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