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Sweet Sauce for Venison from the Inntalkochbuch
Another interesting recipe for venison. The spice mix will need exploring I think something sharp and deep like pepper, cinnamon and cloves. <<23>> Wiltprät von hirschen Venison of deer Pickle/marinate it (mach ein) and roast it until it is done. … Continue reading
Venison Meatballs from the Inntalkochbuch
This is a recipe that we could actually make with reasonable hope of a plausible outcome. <<22>> Von wiltprat chnödel Meatballs of venison For a princely dish, 8 eggs. Break them into it, add spices and bacon chopped small. Parsley … Continue reading
Some venison recipes from the Inntalkochbuch
These are a good illustration of why working with historic recipes can be infuriating. All bits and pieces of information, but very little in the way of guidance in interpreting it. <<17>> Von wiltprät im slaff Venison im slaff (sleeping?) … Continue reading
Speculative Viking Feasting (Part Three)
This is the last instalment of posts on last weekend’s Viking meal, including a very successful, if highly speculative dish and a delicious failure. You can find the other dishes here and here. And as I pointed out earlier: Since … Continue reading
Speculative Viking Feasting (Part Two)
Part two of our speculative Viking party food. As I stated in part one: Since we have no surviving recipes, I decided to go with a number of dishes based speculatively on ingredients and kitchen tools available in tenth- and … Continue reading
Speculative Viking Feasting (Part One)
This weekend, I visited some fellow members of the SCA in South Germany for a round of historical cooking. The theme was ‘Vikings’, and since we have no surviving recipes, I decided to go with a number of dishes based … Continue reading
Venison sausage from the Inntalkochbuch
Just a short recipe today – it was a long workday. <<19>> Von wiltprät würst machen Making sausages of venison Chop the meat small and chop bacon into it, take 16 eggs with each sausage (batch of sausages?) and season … Continue reading
Herbstmilch from the Inntalkochbuch and beyond
Older Germans associate the word Herbstmilch with a surprisingly successful 1989 movie about the life of a young woman in rural Bavaria in the 1920s and 1930s. The eponymous dish was a staple of Alpine cuisine, a form of milk … Continue reading
Pickling chickens from the Inntalkochbuch
A short recipe, but an interesting date shift <<13>> Von eingepickten hünern Pickled chickens Take raisins, onions, almonds, vinegar and wine, cut the chickens into three parts, put them in(to the pickle), season them with spices, and serve. This is … Continue reading
Posted in Uncategorised
Tagged 15th century, 16th century, Inntalkochbuch, Oeconomia ruralis et domestica, parallel, preservation
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Bone-in chicken meatballs
Medieval German recipe collections often include instructions for a kind of chicken meatball on the bone. The recipes vary widely, which may suggest this was a diverse class of dishes or that this was in fact done rarely and thus … Continue reading
Posted in Uncategorised
Tagged 15th century, experiment, Inntalkochbuch, kuchenmaistrey, Mittelniederdeutsches Kochbuch, parallel
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