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Author Archives: carlton_bach
Boiled Capon in Bread Sauce
It has been a very busy day, and all I have is a very basic recipe tonight. From the collection of Philippine Welser: 228 To boil a good capon Take the capon and boil it in water together with meat, … Continue reading
How to Cook Small Birds
Another contribution from Philippine Welser’s collection that I have no intention of replicating: 223 Small birds in a soup Wash the birds cleanly and when they are boiled (washed?), fry them in fat. Drain off the fat cleanly and then … Continue reading
Roast Quinces
I know I announced I would reduce the frequency of my postings, but this is not a time to disrupt a regular thing that I know some people take comfort in. My thoughts are with friends in the United States … Continue reading
Twice-Baked Gingerbread
I will have to reduce the frequency of my posting for the foreseeable future because there is a book manuscript that finally needs finishing and I have far too little time in my workdays now. I will continue working on … Continue reading
Filled Veal Breast
Another recipe from Philippine Welser’s collection, straightforward, delicious, intensely meaty, and immediately familiar: 226 If you want to make a filled breast Take the breast of a calf and grasp under it (i.e. make a hollow). Take veal and chop … Continue reading
Stuffed Cabbage Head
Just a brief recipe from Philippine Welser’s collection today: 233 If you want to make white filled cabbage (gefiltz kraut) Take the cabbage and hollow it out so it becomes entirely empty. Make a filling of veal, good fat from … Continue reading
Baked Marzipan
Another one of the long recipes in Philippine Welser’s collection, this one is for marzipan. 235 If you want to make a good strong marzipan (martza ban) Take shelled almonds, the best kind, 4 ounces, pine nuts that are fresh, … Continue reading
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Tagged 16th century, Balthasar Staindl, Marx Rumpolt, parallel, Philippine Welser
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Chicken in a Coarse Soup
This recipe from the soups section of Philippine Welser’s recipe collection doesn’t make much sense in modern German categories, but it works on sixteenth-century terms: 220 Chickens in a coarse soup Take chickens and chop them into 4 pieces. Pound … Continue reading
A Detailed Blancmanger Recipe
No soup today, I had the chance to get into the longer recipes toward the end of Philippine Welser’s collection and this one looked interesting: 237 To make a white mus or blancmanger (Plamauschy) First, rice is taken and washed … Continue reading
Cream Soup
The recipe collection of Philippine Welser has a number of soup recipes. Since I am likely to be quite busy in the lead-up to Halloween, I will be posting them this week: 218 Hereafter follow soups, and first, how to … Continue reading