Tag Archives: 15th century

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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More Fish Sausages

Posted on 22 August 2025 by carlton_bach

Following yesterday’s recipe for fish sausage in a gut casing, this is the other one from Balthasar Staindl’s 1547 cookbook. It goes with black sauce. To make white sausages another way cxvii) Chop the fish flesh small, take the crumb … Continue reading →

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Fish Sausages

Posted on 21 August 2025 by carlton_bach

Balthasar Staindl’s 1547 cookbook has two recipes for sausages made of fish. One is served in a yellow sauce, the other in a black one. This is the one that goes with yellow sauce: Dumplings and sausages of fish cxvi) … Continue reading →

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Vinegar-Pickled Cooked Fish

Posted on 22 July 2025 by carlton_bach

I already posted this recipe once before, but never really talked about it, and it is fascinating. Fish pickled in vinegar marinades is still a popular food in northern Europe, one German variety even bearing the name of the Iron … Continue reading →

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Faux Capons and Venison

Posted on 13 July 2025 by carlton_bach

The section in fish in Staindl’s 1547 Kuenstlichs und Nutzlichs Kochbuch begins with two very traditional recipes: The fourth book speaks of all kinds of fish, how to cook them, first how to make a roast capon in Lent. lxxxii) … Continue reading →

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The Hanseatic Cookbook is out now

Posted on 2 July 2025 by carlton_bach

I’ve been quiet more than usual, and I’m not sure when, if ever, I can get back to daily recipes, but that is not the only project I’m working on. One of them came to fruition today. The medieval club … Continue reading →

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