Author Archives: carlton_bach

May Dish from the Kuenstlichs und Fürtrefflichs Kochbuch

A different take on the theme of ‘May dish’: 5 A May Spoon Dish (Mayen muß) First, take eight eggs, break them into a pot and beat them well with a spoon until they become nicely clean/clear (fein lauter). Then … Continue reading

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Autumn Porridge from the Kuenstlichs und Nuetzlichs Kochbuch (1559)

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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Cherry Wine from the Oeconomia

An interesting recipe for fortified cherry wine from Johannes Coler’s Oeconomia. Of Cherry Wine (marginalia: To make cherry wine) Pull the cherries off the stalks and discard the stalks. Then remove the stones from the cherries and grind them up … Continue reading

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Coler on Ice

Just a small note today. We know that ice was stored underground for summer use in the sixteenth century, but it tends to be associated with extremes of courtly luxury on the tables of Renaissance princes. Coler can hardly be … Continue reading

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Coler on Chestnuts in Alsace

Chestnuts are a winter delight in Germany, sold on Christmas markets fresh off the coals. They were never as plentiful here as they were in the Mediterranean, but Coler writes about them being common food in Alsace. That is indeed … Continue reading

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Dumpling Recipes from the Oeconomia, Part Three

These two recipes conclude the entries in the dumpling section (they are followed by fish recipes). They look like ancestors of modern Semmelknödel: In another way (marginalia: another way) Take a three-pfennig Semmel loaf and cut it into slices across … Continue reading

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More Dumplings – Except These Aren’t

The Oeconomia continues its dumpling recipes with – bread pudding and a pancake. Semmelkloesse in a different way (marginalia: Semmelkloesse in a different way) Take semmel (white breadrolls) worth three pfennig (coin), cut them into small pieces, also cut onions, … Continue reading

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Dumplings with Boiled Veal from the Oeconomia

Johannes Coler has a few Knödel recipes, and this is an interesting section: Of veal dumplings (marginalia: Making veal dumplings) Chop raw veal together well and chop good pieces of bacon with it. Add finely cut parsley and chop it … Continue reading

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Galantine with Live Fish from the Oeconomia

You know blackbirds in a pie, get ready for gudgeons in a jelly: To make a floating galantine (Gallart) (marginalia: To make galantine float) If you would make a floating galantine that is to float over the bowl, have an … Continue reading

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Beer Yeast from the Oeconomia

The Gründliche und Nütze Beschreibung is a lengthy text and I will probably not be able to post a section of it anywhere near daily, but in the process of looking through it I leafed through the Oeconomia again and … Continue reading

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