Tag Archives: 15th century

A Deer Liver Dish from Cgm 384 II

An odd dish with an interesting twist: 7 Roe Deer Liver A dish of a roe deer liver. Take the liver and boil it or fry it or roast it. Then chop it small or pound it small or pound … Continue reading

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Two Pepper Sauce Recipes from Cgm 384 II

The word pfeffer often referred to a spicy sauce, typically bound with bread, or even a dish served in such a sauce. Here are two recipes for such sauces, the second one probably taken from a different collection originally. 5 … Continue reading

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Another Pastry Recipe from Cgm 384 II

The fourth recipe has an interesting linguistic twist (I think) 4 A Pastry A pastry: Take a hard and well-rolled-out dough made with eggs or otherwise, and make a tall coffin (scherben) from it, one hand tall or as tall … Continue reading

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Pastries from Cgm 384 II

Section II of Cgm 384 opens with a number of rather perfunctory recipes for pastries. Make coffin, insert food, bake. 1 If you would make a pastry, take a dough that has been rolled out and make a coffin of … Continue reading

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Advice for Aspic from Cgm 384 I

This is the last recipe in section I. It is enticingly titled ‘bean flower’, but contains advice on how to ensure that aspic gels. Only one of the methods involves bean flowers. 15 Bean flower (bonen bluost) Take bean flowers, … Continue reading

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Boiled Vegetable Dishes from Cgm 384 I

These two recipes are for kraut, a catchall term that can refer to boiled greens in general as well as culinary herbs or pickled cabbage. 13 Quail kraut Quail kraut: For this, take parsley and chard and cut it the … Continue reading

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Instant Honey Mustard from Cgm 384 I

Today’s recipe is one of many for honey mustards, and my favourite combination: 12 Mustard For a good mustard, take mustardseed and dry it cleanly and then pound it in very small in a mortar. Then pass it through a … Continue reading

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Two Electuaries from Cgm 384 I

Actually, the second one is not an electuary, it’s just called that. Welcome to the wild and wacky world of German culinary sources. 10 Electuary Take borage (burätz) electuary: Take 2 pounds of borage flowers and chop them small, take … Continue reading

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Compost Recipes from Cgm 384 I

Composts (gumpost), from the Latin compositum meaning combined or mixed, were a kind of mixed vegetable pickles many recipes for which survive. The texts usually describe complex mixtures including expensive spices and dried fruit, but it is likely much simpler … Continue reading

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Sweet Garlic Sauce from CGM 384 I

Another sauce recipe from Cgm 384 I: 5 Sauce You also pound garlic with nuts or almonds and with white bread and increase it with wine and with honey. We find garlic sauce recipes in a number of German recipe … Continue reading

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