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Category Archives: Uncategorised
Beans in a Pfeffer Sauce
It’s another full day, but I want to throw out this recipe today. From the Mondseer Kochbuch: 29 How to prepare a condiment sauce over beans Boil green (i.e. fresh) beans until they are soft. Then take fine bread and … Continue reading
Labat’s Plantain Pie – Second Experiment
A quick note before I go off to work: I returned to Jean Baptiste Labat‘s suggestion for a banana pie which he states can also be made with cooking bananas. Since I already know it works with sweet bananas, I … Continue reading
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Tagged 17th century, buccaneers, Columbian exchange, Jean Baptiste Labat
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Sour Sauces from the Mondseer Kochbuch
The manuscript contains several recipes for very similar sauces based on sour fruit and vegetable juices: 32 How to prepare a good special (seindre) sauce Take grapes and pound sour apples together, mix it with wine and press it out. … Continue reading
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Tagged 15th century, Königsberg MS, Mondseer Kochbuch, parallel
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Lampreys Preserved in a Spicy Sauce
Another iteration of the tale of sulcz, though this recipe from the Mondseer Kochbuch does not use any of the words: 25 How to prepare lampreys Take a lamprey and drown it in the best wine that you can have. … Continue reading
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Tagged 15th century, Mondseer Kochbuch, parallel, preservation
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Another Roast Milk Recipe
This one is again from the Mondseer Kochbuch. Note that here, my interpretation strongly differs from that by Aichholzer. 22 How you can roast milk on a spit Take milk that is not fat and that has gelled (gelebret) and … Continue reading
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Tagged 15th century, Buoch von Guoter Spise, Mondseer Kochbuch, parallel
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Tripe from the Mondseer Kochbuch
Just a short recipe today, I’ve had a long day at work: 19 How to prepare pigs’ guts and stomachs in a condiment sauce Take boiled pigs’ guts and stomachs. Cut the boiled guts into four parts. Also cut the … Continue reading
Immature Fish in Orange Herb Sauce
A second experiment from the weekend was a sauce for titiri, immature fish that Jean-Baptiste Labat describes as follows: The abundance and delicacy of this fish causes everyone to eat it, and it does not require much effort to give … Continue reading
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Tagged 17th century, buccaneers, Columbian exchange, Jean Baptiste Labat
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Père Labat’s Banana Pie
I spent a very enjoyable Saturday testing out recipes with good friends as part of my buccaneer cooking project, and easily the most successful one was a banana pie based on a description by Jean Baptiste Labat: Plantains, (bananes), just … Continue reading
Differently Fake Morels
My apologies for the prolonged absence, I was busier than usual and am travelling to do some more experimental cooking this weekend. Today, all I have is a recipe from the Mondseer Kochbuch to take us a little closer to … Continue reading
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Tagged 15th century, Buoch von Guoter Spise, Cgm 384, Cod Pal Germ 551, illusion food, Mondseer Kochbuch, parallel
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More on Fish Flour
Hans Staden, landsknecht in Portuguese service and prisoner of the Tupinamba in the 1550s, made some interesting observations about the foodways of his captors. We saw a reference to fire-dried, ground fish in the last post on cassava. Here, he … Continue reading