Author Archives: carlton_bach

Adalbero of Laon Makes a Good Point

Posted on 21 May 2025 by carlton_bach

Not a recipe today, I just stumbled over this line (#293) in the 11th-century Carmen ad Rotbertum regem by Adalbero of Laon while looking for more practical food-related content and thought it made an apt observation: Pascitur a seruo dominus … Continue reading →

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Flowers, Stars and Heraldry

Posted on 20 May 2025 by carlton_bach

We are back with Balthasar Staindl, and he has an interesting set of recipes for using almond milk jelly as a canvas: Poured Stars Made from Almonds ix) Make this thus: pour white almond milk that has been boiled and … Continue reading →

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A Flea Market Find

Posted on 18 May 2025 by carlton_bach

I spent Saturday with friends in South Germany, had some good conversations on very serious topics in my life, and travelled back on an overnight train, so I am not in the proper mindspace for anything complex. However, during my … Continue reading →

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Striped Almond Milk Jelly

Posted on 15 May 2025 by carlton_bach

I will likely be away over the weekend and may not have time to post any recipes, so for today, have a longer one from the 1547 Künstlichs und Nutzlichs Kochbuch. Balthasar Staindl plays with food in a grand tradition: … Continue reading →

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A Chequerboard Jelly

Posted on 13 May 2025 by carlton_bach

Another short recipe from Staindl’s 1547 cookbook: Jellied Almond Paste xi) You make jellied almond paste thus: Take isinglass and boil it in water. Then take parsley, chop it very finely, and stir it into a third part of the … Continue reading →

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Moulded Marzipan Chanterelles

Posted on 11 May 2025 by carlton_bach

A playful dish from Staindl’s 1547 Künstlichs und Nutzlichs Kochbuch: Chanterelles made from Almonds x) Take ground almond as you grind it in a grinding bowl (reyb scherben) and mix it with sugar and rosewater so that it becomes quite … Continue reading →

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Coloured Rice Pudding in Almond Milk

Posted on 9 May 2025 by carlton_bach

As promised, here is the first recipe from my next project, the 1547 Kuenstlichs und Nutzlichs Kochbuch by Balthasar Staindl. It is fairly conventional: Gerendte Milk Take rice and pound it fine, strain it through a sieve, then take almond … Continue reading →

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Parboiling Meat in Summer

Posted on 8 May 2025 by carlton_bach

My apologies for the long silence. I had planned to post a new recipe Sunday, but was laid low by a nasty GI infection that made it hard to write anything, least of all anything about food. Today, I’ll be … Continue reading →

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Translation Complete: Philippine Welser

Posted on 1 May 2025 by carlton_bach

A Happy Beltane and First of May to all! To properly honour the occasion, I finally set aside the time to edit and clean up the last source translation I finished: The 1550 recipebook of the Augsburg patrician and later … Continue reading →

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A Stuffed Bustard Neck

Posted on 29 April 2025 by carlton_bach

Another short but interesting recipe from the Dorotheenkloster MS: 243 Of a bustard’s neck Fill the neck of a bustard or another bird this way: Take pork, hard-boiled eggs, sage, and herbs (kraut). Chop all of it together, fill the … Continue reading →

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