Tag Archives: 15th century

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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Making Mead

Posted on 26 June 2025 by carlton_bach

While I try to find the time to finish new material, enjoy some excerpts from the Dorotheenkloster MS about making mead. Unfortunately, neither is a complete recipe. 266 Of green mead Take honey of young bees (?von jungen pein), with … Continue reading →

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Chopped Porridge – A Milk Pasta

Posted on 18 June 2025 by carlton_bach

Another short recipe from Balthasar Staindl’s 1547 Kuenstlichs und Nutzlichs Kochbuch: To make a chopped porridge (koch) lxiiii) Make a dough with eggs, roll it out with force, and chop it small. You must always dust it with a little … Continue reading →

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Striped Almond Milk Jelly

Posted on 15 May 2025 by carlton_bach

I will likely be away over the weekend and may not have time to post any recipes, so for today, have a longer one from the 1547 Künstlichs und Nutzlichs Kochbuch. Balthasar Staindl plays with food in a grand tradition: … Continue reading →

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A Chequerboard Jelly

Posted on 13 May 2025 by carlton_bach

Another short recipe from Staindl’s 1547 cookbook: Jellied Almond Paste xi) You make jellied almond paste thus: Take isinglass and boil it in water. Then take parsley, chop it very finely, and stir it into a third part of the … Continue reading →

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Parboiling Meat in Summer

Posted on 8 May 2025 by carlton_bach

My apologies for the long silence. I had planned to post a new recipe Sunday, but was laid low by a nasty GI infection that made it hard to write anything, least of all anything about food. Today, I’ll be … Continue reading →

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