Tag Archives: 15th century

Drying Mushrooms

There are some interesting recipes hidden among the interminable list of gmues in the Dorotheenkloster MS. This is one of them: 122 A gmües of mushrooms (swammen) If you want to make gmües of mushrooms, pick them in May. Chop … Continue reading

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Beans, Fresh and Dried

Another set of interesting recipes from the Dorotheenkloster MS: 106 Of green beans Boil green beans with fine bread, pepper, and three times as much caraway (or cumin? kumel), saffron, salt, vinegar, and beer. Grind those (ingredients) together. Drain the … Continue reading

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Morels for the Topanitz

After yesterday’s recipe for the rather enigmatic topanitz to be served with morels, here is the morel recipe that follows in the Dorotheenkloster MS: 95 Again a dish (kostel) of morels Take (them) and make a cake of eggs in … Continue reading

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Topanitz, a mystery dish

This recipe from the Dorotheenkloster MS is not very clear, but very interesting liguistically: 94 What topanitz you should make with the morels The topanitz. Take cinnamon and boil it well, and strain it through as sieve. Add butter and … Continue reading

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Honeyed Pear Puree

Today’s recipe is not very interesting culinary terms, but for technique. From the Dorotheenkloster MS: 78 A müs of pears Take a clean, dry pot and put pears in it. Remove the stems and the flowers (the remnants of the … Continue reading

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Cabbage with Meat and Eggs

Another recipe from the Dorotheenkloster MS that we don’t see very much of: Cooking cabbage. 92 Of young white cabbage (kraut) Take young white cabbage and cut it into wedges. Lay it in the pot and let it boil, then … Continue reading

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A Healthy Mustard

There is an interesting and rather oddly titled recipe in the Dorotheenkloster MS: 96 Of a good portuns kraut (purslane?) You must pound mustard. When that happens, pour boiling water into it and stir it like a batter. Do this … Continue reading

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Leeks in Almond Milk

A short recipe from the Dorotheenkloster MS today, but an interesting and delicious one: 92 Of leeks Take the white bulbs and (cut) them small. Lay them in cold water overnight. In the morning, take them and press them out, … Continue reading

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Oats Cooked like Rice

Last January, we had instructions for hulling oat grains. The Dorotheenkloster MS also includes a recipe for cooking them whole: 87 Oat grains Take oat grains as you find them. Wash them nicely and pick them clean. Parboil (swell) them … Continue reading

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Raisin Marzipan Pears

A recipe with parallels elsewhere, and mislabeled in the Dorotheenkloster MS: 90 Of fried morels Take Italian raisins and pick them clean. Pound them in a mortar. Then take blanched (geschelt) almonds and pound them with it, and mix in … Continue reading

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