Tag Archives: 15th century

More Heron Recipes from the Inntalkochbuch

More heron recipes following the mues of Wednesday. Not immediately replicable, admittedly. <<28>> Raiger praten Roast heron Make good spices with saffron and serve it juicy (safftigen). <<29>> Raiger in einer geislicz Heron in a geislicz First boil it well. … Continue reading

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Heron Mus from the Inntalkochbuch

In honour of an encounter in the park this morning, this recipe from the Inntalkochbuch. I am not sure how to interpret it, but it is clearly heron. <<27>> Von einem raiger mues Of a heron mues (spoon dish) First … Continue reading

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Fish balls from the Inntalkochbuch

Two recipes – interesting, but very bare bones. <<25>> Chnödel von vischen Fish balls Chop it with two eggs, press it, and cut it small. Prepare them in a broth (suppen) with wine, vinegar and spices. <<26>> Lange chnödel von … Continue reading

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Sweet Sauce for Venison from the Inntalkochbuch

Another interesting recipe for venison. The spice mix will need exploring I think something sharp and deep like pepper, cinnamon and cloves. <<23>> Wiltprät von hirschen Venison of deer Pickle/marinate it (mach ein) and roast it until it is done. … Continue reading

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Venison Meatballs from the Inntalkochbuch

This is a recipe that we could actually make with reasonable hope of a plausible outcome. <<22>> Von wiltprat chnödel Meatballs of venison For a princely dish, 8 eggs. Break them into it, add spices and bacon chopped small. Parsley … Continue reading

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Some venison recipes from the Inntalkochbuch

These are a good illustration of why working with historic recipes can be infuriating. All bits and pieces of information, but very little in the way of guidance in interpreting it. <<17>> Von wiltprät im slaff Venison im slaff (sleeping?) … Continue reading

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Venison sausage from the Inntalkochbuch

Just a short recipe today – it was a long workday. <<19>> Von wiltprät würst machen Making sausages of venison Chop the meat small and chop bacon into it, take 16 eggs with each sausage (batch of sausages?) and season … Continue reading

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Herbstmilch from the Inntalkochbuch and beyond

Older Germans associate the word Herbstmilch with a surprisingly successful 1989 movie about the life of a young woman in rural Bavaria in the 1920s and 1930s. The eponymous dish was a staple of Alpine cuisine, a form of milk … Continue reading

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Pickling chickens from the Inntalkochbuch

A short recipe, but an interesting date shift <<13>> Von eingepickten hünern Pickled chickens Take raisins, onions, almonds, vinegar and wine, cut the chickens into three parts, put them in(to the pickle), season them with spices, and serve. This is … Continue reading

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Bone-in chicken meatballs

Medieval German recipe collections often include instructions for a kind of chicken meatball on the bone. The recipes vary widely, which may suggest this was a diverse class of dishes or that this was in fact done rarely and thus … Continue reading

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