Category Archives: Uncategorised

Almond Milk and a Trick

From the Kuenstlich und Fuertrefflichs Kochbuch again: 9 Almond Milk Item take almond kernels and blanch them in boiling water. Pound them small in a mortar and pour on a little rosewater so that they can be pounded. When they … Continue reading

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Turkish Recipes in Rumpolt (1581)

We have already seen from the description in Coler’s Oeconomia that Ottoman culinary culture was fascinating to German writers. Marx Rumpolt actually includes recipes he labels as Turkish: Turkish Rice. Take rice and wash it, set it by (the fire) … Continue reading

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Stuffed Breadrolls with Birds and Raisins

From the Kuenstlichs und Fuertrefflichs Kochbuch again: 19 Filled Semmel Loaves (Gefuelt Semmel) Take a white Semmel loaf, slice off a thin lid on the top and hollow out the crumb. Then take little birds that go on skewers (Spiesvoegelein), … Continue reading

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Three Recipes for Sauce and Serving Bread

These are from the Kuenstlichs und Fuertrefflichs Kochbuch, and they are interesting. 12 To Make a Lebersultz Take half a square of Leipzig gingerbread (Leckuchen) and cut it small into a glazed pot that holds 3 Maß. Pour a little … Continue reading

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Pear Electuary Porridge

Another recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 16 Electuary of Pears (Regel piern Latwerge) Item take a grated Semmel loaf and fry it in fat. Grind the electuary in wine so that it turns thin and add it to … Continue reading

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Plum Sauce from the Kuenstlichs und Fuertrefflichs Kochbuch

Another recipe with some interesting points: 15 A Plum Puree (Zwetzger prew) Take plums and remove the stones, and a good handful of weinberlin (type of raisins), more than the plums. Pound them in a mortar and rub (reib) them … Continue reading

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May Dish for Lent

Another recipe from the Kuenstlichs und Furetrefflichs Kochbuch: 8 A different May spoon dish (Mayen müß) Item rice, boil that in milk that is thick or take almond milk if it is nicely blue. Blanch almonds, and take as much … Continue reading

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Rice Recipes from the Kuenstlichs und Fuertrefflichs Kochbuch

It has several recipes involving rice at the start: 4 To cook rice Take thick milk and let it boil. Pick over (klaube) the rice cleanly, and when it has been cleaned (erklaubt), put it into a bowl. Pour boiling … Continue reading

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Side Dishes for the Goose Roast

Of course, a roast does not stand on its own. We had other things with the goose, and all from fifteenth-century sources. First of all, garlic honey sauce from Cgm 384: 23 Galantine (galray) for a goose A garlic galantine … Continue reading

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A Fifteenth-Century Goose Roast

Yesterday, I had the opportunity to meet with a few good friends and try out some of the recipes from Cgm 384 and other fifteenth-century sources I translated. At the core of it was a goose, and excellent (and not … Continue reading

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