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Category Archives: Uncategorised
Another Blanc Manger
This is the final recipe from Philippine Welser’s collection. I must ask your patience – the full translation will go up sometime in December, I hope. 246 To make a white mues or bla manschy First take rice and wash … Continue reading
A Chard Tart in March
This is the penultimate recipe in the collection of Philippine Welser, a variation on a very common theme of ‘green tart‘ and a reminder that all food was seasonal: 245 To make a tart of greens (Kraut Turten) of very … Continue reading
Sweet Fish Tart
It has been a long day, so there is a brief recipe. From Philippine Welser’s collection: A sweet fish tart 244 To make a fish tart In the beginning, you must take a piece of fish, be it trout, pike, … Continue reading
A Very Refined Green Tart
Another recipe from Philippine Welser’s collection, this one is for a green tart made with sage: 243 To make a green tart First, you need just sage, or also chard, parsley, and other herbs, according to everyone’s pleasure and taste. … Continue reading
A Black Tart
Today, I can continue the colour tart sequence from Philippine Welser’s recipe collection: 242 To make a black tart You must take eight, ten, twelve, or up to fourteen good pears according to whether they are large or small and … Continue reading
The Other White Tart
The recipe for a white custard tart in Philippine Welser’s collection has a companion that refers back to it. Here they are side by side: 240 How to make good tarts in several ways To make white tarts Firstly, you … Continue reading
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Tagged 16th century, Anna Wecker, parallel, Philippine Welser
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Two Meat Galantines
I am back to my recipes and will be posting two related ones today to make up for the fact I will probably not be sharing one tomorrow – I expect the day to be quite long. From the collection … Continue reading
Fish Galantine
I am headed for a medieval feast with my lady this weekend, so you will have to make do with this recipe over the next few days. It is nice and long, though, from the collection of Philippine Welser: 213 … Continue reading
Lamb in Sour Sauce
It’s been a long day, so I’ll only be able to post a short recipe today. Once again, from the collection of Philippine Welser: 221 Lamb meat in a soup Let the meat boil. Take 3 spoonfuls of the broth … Continue reading
A White Tart
Today, it’s another short recipe from the collection of Philippine Welser: 240 How to make good tarts in several ways To make white tarts Firstly, you must take a Seutel (liquid measure and drinking vessel), as the Seutln are customary … Continue reading