Tag Archives: 15th century

Making Food Colours

It has been a week without posts for which I apologise. I was rather busy. Today, finally, I am back at my desk with a new entry from the Dorotheenkloster MS: 208 Of all kinds of fritters For fritters, you … Continue reading

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Colourful Fritters

I’m back from my trip to the seaside, but quite exhausted and looking forward to another outing tomorrow. tonight, I will have to just drop you a random recipe for colourful fritters from the Dorotheenkloster MS: 211 A different fritter … Continue reading

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Live Birds in a Pie

Everyone knows the nursery rhyme and we all must have wondered if they really did that. It appears they did. This recipe from the Dorotheenkloster gives detailed instructions for making a pie that is both edible and will release live … Continue reading

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Bent Fritters and a Scribal Error

The Dorotheenkloster MS includes a version of a very popular recipe for cheese fritters, with a twist: 214 For crooked fritters Grate good cheese and take half as much flour, and break eggs into it so it can be rolled … Continue reading

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Remedying Greasy Aspic

Aspics were becoming very popular in the fifteenth century. Here is a way of dealing with one that turned out greasy: 197 A galantine (sulz) of chickens Take galantine of chickens. Take young chickens and boil them in vinegar. You … Continue reading

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Lacing Points in Aspic

Though today’s recipe looks quite odd, it is not, in fact, an April Fool‘s joke. Rather, it seems to be an example of robust creative culinary humour, an illustration of ‘playing with food’. 190 A galantine of deer(-skin) laces Take … Continue reading

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Fake Headcheese for Lent

With regret, I will have to reduce the frequency of my postings here for the time being. Life, work, lectures and unfinished manuscripts are making demands on my time I cannot ignore. I will still try to be up here … Continue reading

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Figs in Jelly – A Parallel

The Dorotheenkloster MS contains this very attractive recipe: 191 A galantine of figs Take a pound (talentum) of figs, wash them nicely, and let them boil up once. Leave on the stalks, and set them into a bowl so the … Continue reading

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Another Drumstick Meatball Recipe

There are two recipes in the Dorotheenkloster MS that resemble of something I tried before: 184 A dish of chickens Take three chickens for a dish. Take their sheer (pretig) meat and chop it small. Season it with good spices … Continue reading

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Raisin Galantine

The recipe for today is for a luxurious, showy dish: 192 A galantine of raisins Take a pound (talentum) or raisins, wash them nicely, grind them small, and have ready isinglass that is boiled with wine. Take as much of … Continue reading

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