Search Results for: lung

Lung Tart

I’m still extremely busy, but I could not withhold this gem from you: 22 If you want to prepare a lung tart Take the lungs and chop them small. Grate bread into it and break eggs into it, and add … Continue reading

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A Lung Sausage from Cgm 384 II

I am back from a long weekend in Nuremberg spent in the delightful company of a five year old. Hence less medieval Romanticism and more railway enthusiasm. The DB Museum is an awesome place to bring children if you are … Continue reading

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New Source – Lung fritters from Cgm 384

Meister Eberhard is done and all that remains is to clean up the translation before posting the document here. I am now starting on the fifteenth-century recipe collection Munic Cgm 384, also known as the alemannisches Büchlein von guter Speise. … Continue reading

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Lung fritters from the Königsberg MS

Another close parallel [[8]] Willthu machenn ein gutts gebackenes von Lungenn: If you want to make a good fried dish of lungs Chop the lung finely and add a little boiled (gesettes) bacon, two egg yolks and good spice to … Continue reading

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Lung patties in liver sauce from the Kuchenmaistrey

German doesn’t really have a word for ‘offal’. It’s meat. 2. xi. Item, you make a good liver galantine (Lebersultz) thus: Take good calf lungs (gelung) and boil it cleanly. Strain off the broth and reserve it, and do not … Continue reading

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Experiments in Sausage Making I: Lung Sausage after Rheinfränkisches Kochbuch

This weekend, I had the opportunity to join friends to experiment with medieval sausage recipes. The first was from the Rheinfränkisches Kochbuch and it is one I have been wanting to try for a long time. It turned out surprisingly … Continue reading

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Calf lung fritters from Cod Pal Germ 551, section two

Lungs, chopped, battered and fried for the wealthy table. 33 A dish of calf lungs If you would make a good dish of calf lungs, boil the lungs and chop them very small. Add wine and a little boiled bacon, … Continue reading

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Calf lung fritters from Cod Pal Germ 551

58 A dish of calves’ lungs If you would make a good dish of calves’ lungs, chop the lungs small and add a little boiled bacon and two egg yolks to them. Add good (spice) powder and chop it all … Continue reading

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In Praise of the Cow

An extra for today: A fourteenth-century paean to domestic bovines. Here begins the praise of the cow Many men praise the love of their heart So must I quietly and loudly Bemoan that men toll bells For those without virtue. … Continue reading

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Clarifying Sugar after Walter Ryff

I am back from my holidays and can get to translating again. Today’s recipe is a longer one, a description of sugar and how to clarify it from Walter Ryff‘s 1544 Confect Buch: Sugar is also a very lovely and … Continue reading

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