Tag Archives: 15th century

Feeding the Revolution: Illicit Venison

Posted on 8 February 2026 by carlton_bach

Picture the scene: A business premises owned by a fence turned snitch, surrounded by militarised law enforcement in massive numbers. A gang of violent criminals is cornered, their escape foiled, their weapons sabotaged. After a vicious gunfight, they are arrested … Continue reading →

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Honey-Pickled Walnuts Again

Posted on 1 February 2026 by carlton_bach

Not much time to write tonight, but here is a recipe from Staindl that is so close to the earlier manuscript tradition we can assume direct transmission. Preserved nuts ccxliii) Take the nuts while they are still unripe (koßlig), about … Continue reading →

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Meat Loaf of Lamb Lung and Calf Liver

Posted on 27 November 2025 by carlton_bach

Following up yesterday’s recipes for lung in sauce, here are some more ways of turning lung into something more familiar and appreciated: Lung Kuechlen clxxx) Take the lung of a lamb, one or two, and chop it very small. Cut … Continue reading →

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Lebkuchen recipes for winter

Posted on 23 November 2025 by carlton_bach

Winter is here, I just added an upcycled cloak and a beautiful hat by Fáel the Nomad Hatter to my cold-weather wardrobe so I can do historic cooking in style (this is no paid advert, I just think she does … Continue reading →

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The Cold Shoulder

Posted on 21 November 2025 by carlton_bach

It has been one hell of a week. I’ve not been meaning to neglect my readership, but in any case, here is an apposite recipe from Balthasar Staindl: Sheep shoulder in a good sauce clxx) Take the shoulder of a … Continue reading →

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A Fancy Burgundian Feast

Posted on 9 October 2025 by carlton_bach

Last weekend, I had the wonderful opportunity to cook with a friend in the Netherlands who regularly hosts amazing historically inspired fancy feasts for her friends. I had the happiest memories of the last one I attended and was more … Continue reading →

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Flaming Pig Heads and Textual Transmission

Posted on 29 September 2025 by carlton_bach

As I got deeper into the ‘meat’ section of Balthasar Staindl’s 1547 cookbook, I came across a funny little party trick. A pig’s head is set on fire with ginger-scented brandy: Pig heads clvi) If you want to prepare a … Continue reading →

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Sugar-Preserved Quinces

Posted on 24 September 2025 by carlton_bach

I had a very bad few days, but going out, feeling the sun, meeting dragonflies and exploring our local public fruit trees made me feel much better. I was able to pick some beautifully fuzzy quinces and started looking for … Continue reading →

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Another Lenten Fladen

Posted on 21 September 2025 by carlton_bach

I’m just back from a trip to the Netherlands preparing a historic Burgundian-themed feast, and the deplorable state of the German railway network made the trip an adventure. I have thus only a short and already familiar recipe today. From … Continue reading →

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Stockfish according to Balthasar Staindl

Posted on 15 September 2025 by carlton_bach

In celebration of the quick and trouble-free issuance of temporary ID papers, I can manage another post today. Balthasar Staindl had a way with stockfish. Several, in fact: To cook stockfish cxxviii) You must bleüwen (soak in lye?) stockfish and … Continue reading →

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