Tag Archives: 15th century

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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A Stuffed Bustard Neck

Posted on 29 April 2025 by carlton_bach

Another short but interesting recipe from the Dorotheenkloster MS: 243 Of a bustard’s neck Fill the neck of a bustard or another bird this way: Take pork, hard-boiled eggs, sage, and herbs (kraut). Chop all of it together, fill the … Continue reading →

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Apple-Onion Sauce for Roast Goose

Posted on 27 April 2025 by carlton_bach

Today, just briefly, a recipe from the Dorotheenkloster MS that resolves issues with a garbled one found in both sections of Cod Pal Germ 551: 248 A dish of a goose Take a goose, stick it on a spit, and … Continue reading →

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A Garbled Recipe

Posted on 24 April 2025 by carlton_bach

I am headed out to a medieval club event this weekend and have time, so it is just a brief recipe today. The Dorotheenkloster MS includes this gem: 213 For fritters in Lent Pound nut kernels and figs together in … Continue reading →

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A Multicoloured Confection

Posted on 23 April 2025 by carlton_bach

After Monday’s post about colours, today it’s the recipe that uses them all. Also from the Dorotheenkloster MS: 210 A strange baked/fried dish (gepachenes) For this, you must have all the colours. You must prepare a filling from each colour. … Continue reading →

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Making Food Colours

Posted on 21 April 2025 by carlton_bach

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

Posted on 14 April 2025 by carlton_bach

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

Posted on 9 April 2025 by carlton_bach

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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