Tag Archives: 15th century

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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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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Cherry Wine from the Oeconomia

An interesting recipe for fortified cherry wine from Johannes Coler’s Oeconomia. Of Cherry Wine (marginalia: To make cherry wine) Pull the cherries off the stalks and discard the stalks. Then remove the stones from the cherries and grind them up … Continue reading

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Cgm 384 Translation Now Online

I am pleased to announce that the complete translation of the Munich Cgm 384 recipe collection is now online. I have been posting recipes from it for the past weeks and you may find the comments I made with them … Continue reading

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Batter-Fried Morels from Cgm 384 II

The real recipe for the earlier mock version: 69 Fried morels Take small morels, wash them very clean and cut off the stems. Make a thin batter of white flour and pour in a little wine. Colour and season it, … Continue reading

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Another two recipes for Kroseier

This time they’re from Cgm 384 II: 67 Fritters of kroßayer To make kroß ayer, break open eggs at the broad end and beat them very well. Add pepper and saffron and chopped parsley and sage. Cook (röschs) them in … Continue reading

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Honey Sauce for Fish from Cgm 384 II

Another sauce – and possibly a roux 60 Sweet sauce Prepare a trout or a salmon or a whitefish (Inlancken) thus: In a sweet sauce with fish livers and grated gingerbread or with pepper bread (leppczelten oder mit pfeffer brott) … Continue reading

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Fake Chopped Meat and Cracklings for Lent

Another two recipes from Cgm 384 II, these are illusion foods for meatless days. 58 A chopped dish (gehäckt) in Lent Make a gehäkt in Lent of chopped almonds. Colour part of them and leave the other part white, and … Continue reading

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Bent Fritters from Cgm 384 II

Another recipe for cheese fritters, these are ‘bent as horseshoes’ and served dry and crunchy. 63 Bent fritters (krapfen) For bent fritters like horseshoes, you shall grate good cheese and take half as much flour and break eggs into it … Continue reading

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