Category Archives: Uncategorised

Walnut Mus from Meister Eberhard

This can be a nice low-threshold breakfast or dessert dish. <<R6>> Ein gut mus zu machenn. To make a good mus Take nut kernels (nuß kernn) and pound them small and pass them through a cloth with sweet milk. Add … Continue reading

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Elderflower Porridge from Meister Eberhard

Another short recipe: <<R5>> Ein holder muß zu machenn. To make elderflower mus Take elderflowers and grind them in cow’s milk and take flour and make a mus (porridge) from this. This is good for the head and the senses. … Continue reading

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Another roast peas recipe, from Meister Eberhard

There are many recipes for roast peas surviving from the medieval period, and this is the one Meister Eberhard gives us. It clearly parallels the one in Cod Pal Germ 551. <<R4>> Item ein essenn von gebratenn arbeissenn. Item a … Continue reading

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On Tech Vacations and Pfälzer Breakfast Virtues

First off, I apologise for not posting for a week. I was on holiday with my son, and while we shared a single room, my habit of getting on the computer at night was impractical. At his age, he needs … Continue reading

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A Viking-Age Experiment – Sailor’s Beans

Again, there are no surviving recipes from 9th-11th century Scandinavia. This is a speculative idea that I wanted to try, and today did. The result was mixed. The combination is supposed to represent foods that a ship’s crew might have … Continue reading

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Herb Sauce from Meister Eberhard

Another simple sauce today. <<R3>> Item ein andre salsenn. Item, another sauce Sage, parsley, mint and pepper, that is to be pounded with vinegar, this is a sauce that gives you a good appetite (macht lustig zu essenn). The recipe … Continue reading

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Horseradish Sauce from Meister Eberhard

Back to our scheduled programme… <<R2>> Ein gutte salsen zu machen in der fastenn. To make a good sauce for Lent. Take horseradish and pound it in a mortar and take almonds or nuts and pound those, too, and pour … Continue reading

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A Roman Supper before Trier

Last weekend, I had the opportunity to visit friends in Southern Germany and join them on a visit to the exhibit “Fall of the Roman Empire” in Trier. On the evening before we went, we shared a Roman-themed supper, and … Continue reading

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A Cherry Sauce from Meister Eberhard

New source: The recipe collection of Master Eberhard of Landshut! If you’ve ever eaten one of my medieval-themed feasts, you know this sauce. It is one of my favourites. Hereafter follows (a text) about cooking, and Master Eberhart, a cook … Continue reading

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Finishing de Rontzier’s Sausages

Again I must apologise for the long silence. My health has not been the best, and I had the opportunity to see the “Untergang des Römischen Reiches” exhibit in Trier, which took a lot of time and energy. Here, at … Continue reading

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