Author Archives: carlton_bach

Galantine (Jelly) Recipes from de Rontzier

The Kunstbuch includes a long list of ‘cool jellies’ with instructions for making them. Of white, red and yellow cool jellies 1 You put into a new pot wine, water, two and a half times as much wine as water, … Continue reading

Posted in Uncategorised | Tagged , | Leave a comment

“Peasant Dumplings”

Another recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 72 Peasant Dumplings (Bauren knödlein) Take pepper, and a good part of onions with it, but not too much. Chop it well together, but not too small. Melt (brenne) a good piece … Continue reading

Posted in Uncategorised | Tagged , , , | Leave a comment

Instructions for Boiling Fish

From the Kuenstlichs und Fuertrefflichs Kochbuch again: 73 To Boil Fresh Lampreys Take them and scald them in warm water. Then cut off their heads but do not cut off the tails. If you scald them well, you can draw … Continue reading

Posted in Uncategorised | Tagged , | Leave a comment

Raised Galantine of Turkey

I am done with the translation and two online classes on culinary history and just stumbled over this gem from de Rontzier: Raised (auffgehobenen) galantine of turkey 1 Item you leave a turkey whole and cool it in water (after … Continue reading

Posted in Uncategorised | Tagged , | Leave a comment

Another Choux Fritter

Apologies for being very busy, I am leaving you another short recipe from the Kuenstlichs und Fuertrefflichs Kochbuch today. These may be the ‘bruete kuechlein’ referenced yesterday’s recipe. 61 Briere küchlein Take water, add fat, not much, and salt it … Continue reading

Posted in Uncategorised | Tagged , | Leave a comment

Milk Fritters

I’m in the process of preparing for an online teaching event and thus busier than usual, so again I will be limiting you to a short recipe from the Kuenstlichs und Fuertreffliche Kochbuch: 67 To make Milk Fritters (Milchküchlein) Take … Continue reading

Posted in Uncategorised | Tagged , | Leave a comment

Round Gingerbread Fritters

Another recipe from the Kuenstlichs und Fuertrefflichs Kochbuch for today: Sugary, crunchy, spicy fritters. 56 To fry sugar fritters (Zucker Krepffle) Take twice-baked gingerbread (Leckuchen) and grate it nicely fine. Searce it through a colander (durchschlag) but (aber) let it … Continue reading

Posted in Uncategorised | Tagged , , , | Leave a comment

Turkey Leftover Dishes from de Rontzier

Part two of the turkey recipes from de Rontzier’s 1598 cookbook: Chopped Dishes (Gehackte Essen) of Turkeys etc. 1 You cut the meat into small pieces, fry it in butter and season it with wine vinegar, apples cut in cubes, … Continue reading

Posted in Uncategorised | Tagged , , | Leave a comment

Turkey Roasts from de Rontzier

Continuing the loose series of posts concerning the impact of the Columbian exchange, today I present some more recipes for turkey, first roasted, from Franz de Rontzier: Roasts of Turkeys (Kalkunischen Huenern) If something should be kept of these (roasted) … Continue reading

Posted in Uncategorised | Tagged , , | Leave a comment

Almond Milk Tartlets

Another one from the Kuenstlichs und Fuertrefflichs Kochbuch: 58 To make small pastries (Bastecklein) Take blanched almond kernels. Pound them and grind them as finely as you can. Make milk with them that is to be thick, so take all … Continue reading

Posted in Uncategorised | Tagged , | Leave a comment