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Tag Archives: 15th century
Beans in a Pfeffer Sauce
It’s another full day, but I want to throw out this recipe today. From the Mondseer Kochbuch: 29 How to prepare a condiment sauce over beans Boil green (i.e. fresh) beans until they are soft. Then take fine bread and … Continue reading
Sour Sauces from the Mondseer Kochbuch
The manuscript contains several recipes for very similar sauces based on sour fruit and vegetable juices: 32 How to prepare a good special (seindre) sauce Take grapes and pound sour apples together, mix it with wine and press it out. … Continue reading
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Tagged 15th century, Königsberg MS, Mondseer Kochbuch, parallel
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Lampreys Preserved in a Spicy Sauce
Another iteration of the tale of sulcz, though this recipe from the Mondseer Kochbuch does not use any of the words: 25 How to prepare lampreys Take a lamprey and drown it in the best wine that you can have. … Continue reading
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Tagged 15th century, Mondseer Kochbuch, parallel, preservation
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Another Roast Milk Recipe
This one is again from the Mondseer Kochbuch. Note that here, my interpretation strongly differs from that by Aichholzer. 22 How you can roast milk on a spit Take milk that is not fat and that has gelled (gelebret) and … Continue reading
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Tagged 15th century, Buoch von Guoter Spise, Mondseer Kochbuch, parallel
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Tripe from the Mondseer Kochbuch
Just a short recipe today, I’ve had a long day at work: 19 How to prepare pigs’ guts and stomachs in a condiment sauce Take boiled pigs’ guts and stomachs. Cut the boiled guts into four parts. Also cut the … Continue reading
Differently Fake Morels
My apologies for the prolonged absence, I was busier than usual and am travelling to do some more experimental cooking this weekend. Today, all I have is a recipe from the Mondseer Kochbuch to take us a little closer to … Continue reading
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Tagged 15th century, Buoch von Guoter Spise, Cgm 384, Cod Pal Germ 551, illusion food, Mondseer Kochbuch, parallel
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The Mortar Chicken Experiment
Following up on yesterday’s recipe, I wanted to give it a try: 10 A roast chicken in a mortar Take a roast chicken and cut it up (zuo glide) small. Take white bread and prepare a thin egg batter. Pound … Continue reading
Mortar Chicken from the Mondseer Kochbuch
Another recipe from the Mondseer Kochbuch, one with plenty of parallels: 10 A roast chicken in a mortar Take a roast chicken and cut it up (zuo glide) small. Take white bread and prepare a thin egg batter. Pound saffron … Continue reading
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Tagged 15th century, Cod Pal Germ 551, Königsberg MS, Mondseer Kochbuch, parallel
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Roast Battered Stockfish
Another recipe from the Mondseer Kochbuch, with a potentially interesting flavour profile: 18 How you can roast stockfish Take a stockfish that is not large and remove its skin. Soften it in cold water and take it out, and press … Continue reading
Salmon Pastries
Another nice recipe from the Mondseer Kochbuch: 17 How to fry salmon Take a salmon and scrape off its scales. Split it and cut it to pieces. Chop parsley and sage, take pounded ginger, pepper, and anise. Salt it in … Continue reading