Tag Archives: 15th century

Another two recipes for Kroseier

This time they’re from Cgm 384 II: 67 Fritters of kroßayer To make kroß ayer, break open eggs at the broad end and beat them very well. Add pepper and saffron and chopped parsley and sage. Cook (röschs) them in … Continue reading

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Honey Sauce for Fish from Cgm 384 II

Another sauce – and possibly a roux 60 Sweet sauce Prepare a trout or a salmon or a whitefish (Inlancken) thus: In a sweet sauce with fish livers and grated gingerbread or with pepper bread (leppczelten oder mit pfeffer brott) … Continue reading

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Fake Chopped Meat and Cracklings for Lent

Another two recipes from Cgm 384 II, these are illusion foods for meatless days. 58 A chopped dish (gehäckt) in Lent Make a gehäkt in Lent of chopped almonds. Colour part of them and leave the other part white, and … Continue reading

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Bent Fritters from Cgm 384 II

Another recipe for cheese fritters, these are ‘bent as horseshoes’ and served dry and crunchy. 63 Bent fritters (krapfen) For bent fritters like horseshoes, you shall grate good cheese and take half as much flour and break eggs into it … Continue reading

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Fritters (maybe) in Sauce from Cgm 384 II

Here is the recipe I referred to the day before yesterday: 65 Fritters (bachen) in a sauce (or bowl? Jussel) For fritters in a Jussel (sauce), take grated cheese and flour, break eggs into it, and season it well. Knead … Continue reading

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Two Sausage Recipes from Cgm 384 II

Aside from the titles, they are pretty much exactly recipes #27 and #32: 55 To fill a gut Take a hindmost gut (hindern darm i.e. a rectum) and fill it thus: Chop a lung and bacon and spices and fill … Continue reading

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Meatballs from Cgm 384 II

A short recipe tonight because I am tired. The full translation should be up soon. 54 Meatballs (kuigellin) of veal Make meatballs of veal thus: Take of the meat, and bread, and a little egg so that it sticks together. … Continue reading

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Almond Cheese from Cgm 384 II

A ubiquitous show dish in the German corpus: 57 Almond cheese (cziger) Take almonds and pound them very well and make a good milk with that. Pass them through with a little white bread (read wiss brottes for wins brottes) … Continue reading

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Roast Calf’s Head from Cgm 384 II

The heads of bears, boars, and calves were sometimes used as decorative centrepieces of a festive table. Here, the focus is on the brain, exposed and cooked in hot fat as the head roasts. 53 A Calf’s Head For a … Continue reading

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Roast Udder in Sauce from Cgm 384 II

After several recipes for roasted hard egg custard referring to its similarity to udder, here is an actual udder recipe: 52 A ladies’ dish (frowen essen) If you would make a ladies’ dish, boil the udder of a cow so … Continue reading

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