Tag Archives: 15th century

Kugelpipp

Posted on 17 December 2023 by carlton_bach

No, I have no idea what that actually means, either. A recipe from the Mondseer Kochbuch: 146 To prepare Kugel pip Item peel sour apples, slice them thin, and cook them in fat until they are soft. Pour off the … Continue reading →

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Fried Lamb’s Head

Posted on 14 December 2023 by carlton_bach

Yet another recipe from the Mondseer Kochbuch, and easily the most disturbing centrepiece to a feast table in that book. 131 To fry lamb heads and other heads Take the head of a lamb and boil it until it is … Continue reading →

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An Oddly Named Honey Fritter

Posted on 10 December 2023 by carlton_bach

Another recipe from the Mondseer Kochbuch that combines straightforward instructions with somewhat baffling nomenclature. 144 Infidel cakes or isinglass (hausen platter) Roll out a dough of eggs with a rolling pin (waltzen) as thin as a wafer (oblat) and cut … Continue reading →

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Dried Breadcrumb Supplies

Posted on 7 December 2023 by carlton_bach

Apologies for missing out on so much. Work continues to eat much of my time, and now there is the added prospect of a nationwide rail strike adding to tomorrow’s commute. Today’s recipe is from the Mondseer Kochbuch again, and … Continue reading →

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Kuchenmaistrey in Print! And Pea Patties

Posted on 6 December 2023 by carlton_bach

I am glad to tell you today that, at long last, the technical issues have been resolved and it is possible to get a print version of my translation of the Kuchenmaistrey. To celebrate the occasion, I would like to … Continue reading →

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Cheese-Bacon Fritters

Posted on 3 December 2023 by carlton_bach

Another recipe from the Mondseer Kochbuch. The formula is plain, but the instructions are interesting: 143 Krapfen fried with a filling (sältz) A filling (saltz) for krapfen. Prepare a filling (füll saltzen) with grated cheese and with eggs and also … Continue reading →

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Apple Preserve, and a Fritter

Posted on 2 December 2023 by carlton_bach

Two more recipes from the Mondseer Kochbuch, with another parallel to Meister Hans and one of my favourite sauces: 141 Doberiz sauce A sauce (condiment). Take sour apples after St. Martin’s day. Peel them and cut them thinly. Lay them … Continue reading →

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Another Instant Sauce

Posted on 30 November 2023 by carlton_bach

There is a parallel to the recipe for instant sauce from Meister Hans in the Mondseer Kochbuch: 140 A dry sauce A different sauce. Take sage, mint, pennyroyal, parsley, young and old sorrel (seeds?) that are small. Wash the herbs … Continue reading →

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Spicy Sauce for Venison

Posted on 29 November 2023 by carlton_bach

Another quick recipe from the Mondseer Kochbuch: 134 Sauce (Condiment) for roe deer roast If you want to prepare a sauce (condiment) for a roe deer roast that you make out of it and want to keep, you shall not … Continue reading →

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Spicy Garlic Sauce

Posted on 27 November 2023 by carlton_bach

A quick recipe from the Mondsaeer Kochbuch today, there may be none for the coming days. Work is crazy. 139 To prepare a sauce naturally (natürlich) If you wish to prepare a natural sauce, take three heads of garlic and … Continue reading →

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