Search Results for: stockfish

Stockfish according to Balthasar Staindl

Posted on 15 September 2025 by carlton_bach

In celebration of the quick and trouble-free issuance of temporary ID papers, I can manage another post today. Balthasar Staindl had a way with stockfish. Several, in fact: To cook stockfish cxxviii) You must bleüwen (soak in lye?) stockfish and … Continue reading →

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Stockfish Recipes

Posted on 8 February 2025 by carlton_bach

There are several recipes for stockfish in the Dorotheenkloster MS, and quite interesting ones: 129 A gmues of stockfish Take a stockfish and water it for two days and two nights. Take it out on the third day, remove (literally: … Continue reading →

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Stockfish Pastry

Posted on 10 May 2024 by carlton_bach

A short recipe today: It’s three days of school holidays around Ascension Day here and I’m spoiling my son rotten, which is much harder work than work. Anyways, from the recipe collection of Philippine Welser: 81 To make stockfish pastry … Continue reading →

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Roast Battered Stockfish

Posted on 27 August 2023 by carlton_bach

Another recipe from the Mondseer Kochbuch, with a potentially interesting flavour profile: 18 How you can roast stockfish Take a stockfish that is not large and remove its skin. Soften it in cold water and take it out, and press … Continue reading →

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Stockfish from Meister Eberhard

Posted on 18 August 2022 by carlton_bach

An interesting recipe with an eye to technique. <<R23>> Wiltu einen gutten stockfisch machenn. If you want to make good stockfish. Let it boil as long as veal and let it boil down at a simmer (auff halben wogk). Pour … Continue reading →

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Stockfish Mus from Meister Eberhard

Posted on 11 August 2022 by carlton_bach

A short recipe that is notable mainly for being clearly parallel to one in Cod Pal Germ 551. The two texts clearly belong to the same tradition though, as we will see, Eberhard has more in common with the Kuchemaistrey … Continue reading →

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Stockfish from the Oeconomia

Posted on 13 April 2022 by carlton_bach

Good Friday is nearly upon us, and I return once more to my recipe standby for lean days, Johannes Coler’s Oeconomia. Here is how to make stockfish. How you should cook stockfish (marginalia: stockfish) Take the stockfish and soften it … Continue reading →

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Stockfish from the Kuchenmaistrey

Posted on 8 November 2021 by carlton_bach

Very brief instructions today 1. xxvii. Item you must beat and soak stockfish. Boiled in wine and water, they are good seasoned or prepared (ab bereit oder gemacht) with spices. This is about as short as a recipe can be. … Continue reading →

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Rumpolt’s Imaginary Peasant Feasts

Posted on 11 September 2025 by carlton_bach

In his magisterial New Kochbuch of 1581, Marx Rumpolt, probably the most renowned cook of his era in Germany, provides bills of fare for a number of banquets he considers appropriate to the various levels of society, from emperors, kings, … Continue reading →

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Cooking Preserved Sturgeon

Posted on 21 February 2025 by carlton_bach

My travel plans failed, but at least that gives me time to do a few more recipe translations. Here is one for preparing sturgeon: 147 A dish of sturgeons Take sturgeon (stueren, Accipenser sturio), salmon, or Beluga sturgeon (hausen, Huso … Continue reading →

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