Search Results for: trisanet

Two Trisanet Recipes

Posted on 9 February 2023 by carlton_bach

The Kuenstlichs und Fuertrefflichs Kochbuch frequently instructs us to season dishes with a spice mixture called Trisanet. Towards the end of the book, we find two recipes for it: 78 A Trisanet Take half a pound of sugar, one Lot … Continue reading →

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Candied Ginger and the Spice Gap

Posted on 28 August 2023 by carlton_bach

Not a medieval recipe, another piece from Jean-Baptiste Labat as part of my buccaneer cuisine project. This time, the reverend father writes about treating the ginger they grew on Gouadeloupe: “Spicers mix the ginger with pepper, a little cloves, and … Continue reading →

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Rose (and Flower) Sugar

Posted on 10 February 2023 by carlton_bach

I expect to be back at my computer late tonight, if at all. Thus, here is an early and short recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 80 To Prepare Rose Sugar or other Sugar Take three Lot of sugar … Continue reading →

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Peach Salad

Posted on 5 February 2023 by carlton_bach

I spent some quality time with my son and helped a good friend’s daughter with history homework, so now I am short of time. Therefore, here is just a short recipe from the Kuenstlichs und Fuertrefflichs Kochbuch (imitation NOT recommended): … Continue reading →

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Marzipan, Proper and Stretched

Posted on 6 December 2022 by carlton_bach

The Kuenstlichs und Fuertrefflichs Kochbuch has two recipes for marzipan: 45 To Make Marcepan Take half a pound of sugar and a whole pound of almonds. Pound the blanched almonds small in a mortar and add a little rosewater to … Continue reading →

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Two Scented Sauces for Poultry

Posted on 3 December 2022 by carlton_bach

Again from the Kuenstlichs und Fuertrefflichs Kochbuch: 21 How you shall cook partridges Item roast the birds, and when they are roasted, cut them apart in the middle and place them in a bowl. Cover them so they do not … Continue reading →

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Plum Sauce from the Kuenstlichs und Fuertrefflichs Kochbuch

Posted on 23 November 2022 by carlton_bach

Another recipe with some interesting points: 15 A Plum Puree (Zwetzger prew) Take plums and remove the stones, and a good handful of weinberlin (type of raisins), more than the plums. Pound them in a mortar and rub (reib) them … Continue reading →

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Autumn Porridge from the Kuenstlichs und Nuetzlichs Kochbuch (1559)

Posted on 17 November 2022 by carlton_bach

I owe thanks to my friend Katrine de St Brieuc who drew my attention to a source I had dismissed as derivative on the basis of an old survey. It pays to look twice – thank you! Here is a … Continue reading →

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