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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
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
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
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
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
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
Posted in Uncategorised
Tagged 15th century, Libellus de arte coquinaria, Meister Eberhard, parallel
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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
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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Tagged Apicius, Cato on agriculture, experiment, Pseudo-Virgilius, Roman
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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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Tagged 15th century, Cod Pal Germ 551, kuchenmaistrey, Meister Eberhard, parallel, preservation
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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