Search Results for: apple

Eleventh-century baked apples

Posted on 25 February 2022 by carlton_bach

and quinces and pears. I always wondered why filled roasted apples were so common in the recipe corpus. This seems a likely origin point. of apples (…) And thus it is good to eat the juice that is pressed from … Continue reading →

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Apple drink from the Oeconomia

Posted on 19 January 2022 by carlton_bach

Not exactly in season, but interesting. To make apple drink (Oepffeltranck) (marginalia: to make a drink of apples) Take apples that are neither too sour nor too sweet, peel them and press them out well. Place the pressed juice into … Continue reading →

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Fried filled apples from the Kuchenmaistrey

Posted on 14 December 2021 by carlton_bach

These sound interesting, but challenging 3. xxxi. Make another fried dish of filled apples thus: Take sour apples, as many as you wish, peel them, cut them apart through the middle (scheüblet) and hollow out both parts. Get roast apples … Continue reading →

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Deep-fried filled apples from Cod Pal Germ 551, section 2

Posted on 13 September 2021 by carlton_bach

7 Of halved apples in four colours Take stirred eggs (scrambled eggs) in four colours, cut an apple into four parts and take out the seeds from each quarter and the hard shells (schelffen) that lie around the seeds. Fill … Continue reading →

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Battering and Frying Quinces

Posted on 5 June 2025 by carlton_bach

We have already amply demonstrated that Renaissance German cooks were very fond of dipping things in batter and frying them. The apple slices that we passed over yesterday seem to have been the most popular kind, and various versions occur … Continue reading →

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Black Fruit Tart

Posted on 4 June 2025 by carlton_bach

Today, we return to Balthasar Staindl’s 1547 Kuenstlichs und Nutzlichs Kochbuch to assemble a recipe he spreads out over several pages. We find it tacked on to casual instructions on how to fry apples (a common process, apparently): To fry … Continue reading →

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How To Cook Partridges

Posted on 28 February 2025 by carlton_bach

I apologise for the length of gaps between posts. My life and my other obligations leave me increasingly little room. Here are three ways of serving partridges from the Dorotheenkloster MS: 156 Of partridges Take three partridges, clean them well, … Continue reading →

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Various Faux Cheeses

Posted on 19 January 2025 by carlton_bach

We have already seen a large number of different recipes for almond–based faux cheeses to be eaten on fast days. The Dorotheenkloster MS also has similar ones made from other ingredients: 65 A cheese of poppyseed Take poppyseed and make … Continue reading →

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Of Rotkohl

Posted on 1 January 2025 by carlton_bach

The taste of winter in Germany is deep, rich purple. Few of the heavy, meaty dishes that mark festivities in the darkest time of the year come without Rotkohl. Stewed slowly and usually preserved in glass jars, it can now … Continue reading →

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Pear ‘Roast’

Posted on 28 December 2024 by carlton_bach

Back after the holidays, here is another recipe from the Dorotheenkloster MS, a complicated kind of roast pastry. 27 A strange kind of roast Take roasted pears, raw sour crabapples, and boiled streaky (underwachsen) pork, pepper, saffron, and anise. Fry … Continue reading →

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