Tag Archives: 15th century

Fish in Onion Sauce

Posted on 30 September 2026 by carlton_bach

Another instance of that expression hafen braten (pot roast) in Solothurn S 293: B35 If you want to make fish roasted in a pot (fisch in hafen braten), take onions and cut them separately, and also boil the fish separately, … Continue reading →

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Fried Chunks of Battered Custard

Posted on 27 September 2026 by carlton_bach

No, really. It’s in Solothurn S 392. Medieval German cuisine is basically immersing protein-rich objects in hot fat. B32 Fried milk Item heat milk and beat eggs thoroughly in a bowl. Pour them into the hot milk and it will … Continue reading →

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Baumkuchen Ancestry

Posted on 21 September 2026 by carlton_bach

Solothurn S 392 holds a few more gems, including this one with a name that suggests something entirely different: B31 Roast milk Make roast milk this way: Take a little flour and stir it well with good milk. Then beat … Continue reading →

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Fish in Jelly

Posted on 19 September 2026 by carlton_bach

Just a short recipe from Solothurn S 392 tonight, another familiar dish: B36 Item if you want to make good fish in aspic (sultz fisch), mix water and wine together and wash the fish with that. Take their innards (ingereusch) … Continue reading →

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Kroseier Again

Posted on 17 September 2026 by carlton_bach

Along with the roasted eggs we looked at already, there is another recipe for re-filled eggshells in the Solothurn S 392 manuscript, and it has a very familiar name: B39 Item if you want to make kross ayer, boil eggs … Continue reading →

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Filled Eggs: A Common Recipe

Posted on 15 September 2026 by carlton_bach

When I looked at the filled egg recipe in Solothurn S 392 on Sunday, I wrote that there are numerous parallels. Today; I want to start looking at them. The Solothurn recipe that started me on this reads: B40 Item … Continue reading →

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A Common Dish with Interesting Wording

Posted on 13 September 2026 by carlton_bach

Here is another recipe from Solothurn S 392 that bears looking into: B40 Item if you want to make filled eggs, break them open at the top and bottom ends and empty them. Boil that which comes from the eggs … Continue reading →

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Roast Capon the Complicated Way

Posted on 12 September 2026 by carlton_bach

Good news, everyone! I finished the translation of the recipes in Solothurn S 392 today. There are still some interesting ones to merit posts in their own right, but once I’ve got it cleaned u and edited, the whole text … Continue reading →

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Wine-Marinated Pork Roast

Posted on 11 September 2026 by carlton_bach

The Solothurn S 392 manuscript includes another recipe labelled ‘Italian’, and it looks like an attenuated version of a richer and more robust tradition. B28 To make a pork roast the Italian way (nach welschen sytten) Item take a pork … Continue reading →

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Fritters with Parallels

Posted on 8 September 2026 by carlton_bach

Here is another recipe from the Solothurn S 392 manuscript with parallels in several other sources that are not otherwise closely related: B23 Krapfen (filled fritters) in Lent Take nuts and figs and pound them small together, spice it, and … Continue reading →

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