Author Archives: carlton_bach

Pastries of Birds

Posted on 12 November 2025 by carlton_bach

Here is another set of recipes from Balthasar Staindl that are broadly related to each other: Pastries of capons cxl) (sic!) When the pastries are made with dough, it must be made of wheat flour and with a fat broth … Continue reading →

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Smoking Pork with Juniper Berries

Posted on 9 November 2025 by carlton_bach

Just a brief recipe today, and a reminder how much food preparation was seasonal work. Balthasar Staindl on smoking hams and the heads of pigs: Pigs’ heads and hams clix) (They are) cleanly salted and left to lie. In March, … Continue reading →

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Staindl’s Sausages

Posted on 6 November 2025 by carlton_bach

In German, we say “das ist mir Wurst“, it is sausage to me, to mean that we do not care about something. These are sausage to Balthasar Staindl, though we would not necessarily call all of these dishes Wurst today: … Continue reading →

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Venison Pastries Hot and Cold

Posted on 2 November 2025 by carlton_bach

I am sorry for yet another long silence and must say that, for reasons mostly good, there are more demands on my time coming up and I expect more such dry spells. However, I will continue to try and post … Continue reading →

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Making Almond Chicken Soup

Posted on 25 October 2025 by carlton_bach

Last week, I posted a recipe for chicken soup from Balthasar Staindl’s 1547 cookbook. This week, I was able to try it out and I am very happy with it. To make chicken broth of almonds clxxviii) Take half a … Continue reading →

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Italian-Style Hams

Posted on 21 October 2025 by carlton_bach

Another piece of Balthasar Staindl’s culinary craft designed to mimic expensively imported specialties from beyond the Alps: To make Italian hams (Wälsch Hammen) Have the hams taken out of the skin so that nothing else, no braet, attaches to them. … Continue reading →

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Yet Another Anonymous Blanc Manger

Posted on 20 October 2025 by carlton_bach

I am just back from a brief and spectacular sojourn in Paris (it wasn’t me!) catching up with work, so this post will be brief. I have posted numerous times on the subject of blanc manger in the German tradition … Continue reading →

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Almond Chicken Soup

Posted on 16 October 2025 by carlton_bach

We do not have a lot of soup recipes surviving, and this one from Balthasar Staindl looks like it will even be tasty: To make chicken broth of almonds clxxviii) Take half a pound of almonds, three small egg yolks … Continue reading →

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Re-Shaped Chicken Legs

Posted on 14 October 2025 by carlton_bach

Here is another recipe from Staindl’s cookbook that goes back to a deep tradition: To make a chicken ‘put back on the bone’ (angelegts Huen) clxxi) Take a hen of a capon, either old or young, cut it apart, remove … Continue reading →

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The Pear Juice Experiment

Posted on 12 October 2025 by carlton_bach

Over two years ago, I posted a recipe for pear juice reduction from the Oeconomia ruralis et domestica by Johannes Coler. It read thus: Pear juice is made thus (marginalia: to make pear juice) Take juicy pears such as Speckbirn … Continue reading →

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