Tag Archives: 15th century

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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Roe Deer Back Roast in Crust

Posted on 26 November 2023 by carlton_bach

This recipe is from the Mondseer Kochbuch. Aside from being another parallel with the Meister Hans collection, it is one of my wintertime favourites: 135 Back roast of a roe deer, or a hare roasted entire Of back roast. Take … Continue reading →

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Roasted Tripe Dumplings

Posted on 24 November 2023 by carlton_bach

Here is a recipe from the Mondseer Kochbuch again. I have no idea how this would turn out, but I think I would like to try it at some point. 130 Dumplings of tripe (kutteln) Item dumplings of tripe. Take … Continue reading →

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Another Parallel – Chicken Liver Fritters

Posted on 16 November 2023 by carlton_bach

Another parallel recipe from the Mondseer Kochbuch and Meister Hans. This one is also interesting culinarily: 133 To prepare Larus from chicken livers and stomachs Of chicken livers and stomachs: Slice them thin (?tüm) and fry them in fat, and … Continue reading →

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Sow’s Stomach

Posted on 15 November 2023 by carlton_bach

Here is another interesting recipe from the Mondseer Kochbuch: 128 To fill sows’ stomachs How to fill a pig’s stomach. Take pork, chopped eggs, white bread, sliced fat meat, pepper, caraway, saffron and salt. Then temper (tempier) it all together … Continue reading →

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A Fire-Breathing Boar’s Head

Posted on 14 November 2023 by carlton_bach

Back to the Mondseer Kochbuch again. This is an interesting recipe: 121 A boar’s head with hellish flames If you want to prepare the head of a wild boar so that hellish flames emerge from it, first boil it until … Continue reading →

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A Renaissance Pie Workshop

Posted on 13 November 2023 by carlton_bach

There have not been any new recipes since Thursday, but there is a good reason for that. This weekend, despite feeling somewhat under the weather, I was able to teach a hands-on workshop in my medieval club. The topic was … Continue reading →

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