Author Archives: carlton_bach

Carnival Fritters

Posted on 4 January 2023 by carlton_bach

It is not often we find foods associated with a particular occasion. This recipe from the Kuenstlich und Fuertrefflichs Kochbuch is: 48 Carnival Fritters (Fasnacht Küchlein) Take good, twice-baked gingerbread (leckuchen), pound it small, and add Trysanet. Mix it well … Continue reading →

Posted in Uncategorised | Tagged , , | Leave a comment

Double-Cooked Fritters

Posted on 3 January 2023 by carlton_bach

Thanks to the great generosity of a wonderful friend, I now own a 1912 copy of Katharina Prato’s Süddeutsche Küche ans have already discovered some fascinating parallels in it. However, today being an eventful day, I will make do with … Continue reading →

Posted in Uncategorised | Tagged , , | Leave a comment

Almond Wafer Cookies

Posted on 1 January 2023 by carlton_bach

We continue with the Kuenstlichs und Fuertrefflichs Kochbuch: 46 Marcepan Cookies (Küchlein) Take half a vierdung of almonds and a vierdung of sugar. Blanch the almonds and pound them as small as possible, pour rosewater on them, and when they … Continue reading →

Posted in Uncategorised | Tagged , | Leave a comment

Berliner

Posted on 31 December 2022 by carlton_bach

New Year’s Eve would not be complete without the traditional Berliner, known in much of the south as a Krapfen and in Berlin, confusingly, as a Pfannkuchen. This sweet fritter has an august lineage, going back at least to the … Continue reading →

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

Piped Fritters

Posted on 29 December 2022 by carlton_bach

Predictably, again from the Kuenstlichs und Fuertrefflichs Kochbuch. 44 Piped Fritters (Spruetzen Kuechlein) Item take half a seidlein of blue (plae) milk into a pan and let it boil. When it is boiling, add flour so that it turns thick. … Continue reading →

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

‘Italian-Style’ Egg Pancakes

Posted on 28 December 2022 by carlton_bach

Another small recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 40 Pletzlein (Pancakes) as they are made in Italy, thin as the back of a knife Take eggs, beat them well for an egg pancake (ayerplatz), salt it, and take a … Continue reading →

Posted in Uncategorised | Tagged , | Leave a comment

Fried Cheese Sandwiches

Posted on 27 December 2022 by carlton_bach

Another recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 34 To Make Good Fledlein Take semel bread and cut it like for golden slices (tostes dorées, like French toast), and take grated cheese as though for frying kuechlein. Break eggs into … Continue reading →

Posted in Uncategorised | Tagged , | Leave a comment

Frying Raisins and Pear Fish

Posted on 26 December 2022 by carlton_bach

Two short recipes from the Kuenstlichs und Fuertefflichs Kochbuch: 35 To Fry Zyweben (large raisins) Take Zyweben and wash them well in wine or raynfal, thus they will grow large. Prepare a batter with the wine as for repuntzeln and … Continue reading →

Posted in Uncategorised | Leave a comment

Sixteenth-Century Liver Skewers

Posted on 25 December 2022 by carlton_bach

Merry Christmas to all who celebrate. Just a quick recipe from the Kuenstlichs und Fuertrefflichs Kochbuch today: 38 Who Wants to Roast a Liver Take the liver and cut it into pieces as big as walnuts. Stick lardons (spick specklein) … Continue reading →

Posted in Uncategorised | Tagged , | Leave a comment

A Late Antique Feast

Posted on 24 December 2022 by carlton_bach

Today, I finally have a little time to write about one of the things that kept me so busy I could not post daily recipes this month. It is a bit of a war story, so if you would rather … Continue reading →

Posted in Uncategorised | Tagged , , , , | 1 Comment