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Experiment: Liechtfesser
Another of the experiments made this Saturday: Liechtfesser from the Kuenstlichs und Fuertrefflichs Kochbuch: 49 Liechtfesser küchlein Take milk in a pan, salt it like soup and add fat. Half a seidlein of milk and a pletzlein of butter like … Continue reading
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Tagged 16th century, experiment, Kuenstlichs und Fuertrefflichs Kochbuch
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Experiment: Wafer Fritters
Another recipe I experimented with Saturday, this one is from the Kuchenmaistrey of c. 1490: 1. lvi. Item fritters of wafers (oblaten) make thus: Take figs and raisins, boil them, and chop them small. Season it with spices and saffron, … Continue reading
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Tagged 15th century, experiment, Katharina Prato, kuchenmaistrey, parallel
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Experiment: Zucker Krepffle
The second in the series of experiments made on Saturday: the Zucker Krepffle from the Kuenstlichs und Fuertrefflichs Kochbuch: 56 To fry sugar fritters (Zucker Krepffle) Take twice-baked gingerbread (Leckuchen) and grate it nicely fine. Searce it through a colander … Continue reading
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Tagged 16th century, experiment, Kuenstlichs und Fuertrefflichs Kochbuch
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Frogs according to Rumpolt
We conclude our series of recipes for things that live in a swamp with Marx Rumpolt’s instructions for cooking frogs: There are five kinds of dishes to be made from frogs 1 Fried frogs, salt, pepper and flour them, and … Continue reading
Experiment: Fig-Raisin Fritters
Today, I met with a few friends and we tried out medieval recipes. The temperatures outside militated for rich and hot foods, so we decided on fritters. One of them was from the Rheinfränkisches Kochbuch: 1 If you would make … Continue reading
Snail and Frog Sausage
To continue the series of snail and frog recipes, we have a small section from de Rontzier about hiding them in various dishes to trick people into eating them. To make small dishes of snails and frogs 1 You chop … Continue reading
Frog Recipes from de Rontzier
Like snails, frog legs – cuisses de grenouille – are usually, and rarely flatteringly, associated with French cuisine. However, there are recipes in some German sources, too, closely associated with the previously posted recipes for tortoise and snail. Of frogs … Continue reading
Heißwecken – An Exercise in Speculation
Today, I found a baker that still sells what used to be a universal specialty across the Low German-speaking world – Heißwecken. As early as the fifteenth century, we can trace the history of this confection, always eaten around Carnival. … Continue reading
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Snail Pie: A Warning from History
Concluding, for now, our series of snail–related content, here is a recipe and a stern warning from Anna Wecker. It’s been a long day. A pastry of snails Prepare the snails as they should be. Take them out of the … Continue reading
Snail Recipes from Rumpolt
Following the chapter from de Rontzier, here is what Rumpolt has to say about snails: There are nine dishes to be made from snails 1 Take the snails and set them to cook in water. Let them boil an hour … Continue reading