Tag Archives: 16th century

Preserving Cowberries

Posted on 19 January 2026 by carlton_bach

Just a quick one today: Staindl uses cowberries (aka lingonberries, Vaccinium vitis-idaea) in a preserve and a sauce. This is the preserve: To preserve cowberries (Paysselbeer, Vaccinium vitis-idaea) ccxxvii) Break the berries off the stalks and pull off the khondel … Continue reading →

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Golden Water – Spice Liquor

Posted on 18 January 2026 by carlton_bach

A short recipe today, and one not strictly culinary. Staindl gives instructions how to distill a spice-flavoured schnaps he calls Güldin wasser: Golden water ccxlviii) Item take one kandel of Malmasier (malmsey wine) or muscatel wine and one quarter more … Continue reading →

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Species and Triget – Spice Mixes

Posted on 17 January 2026 by carlton_bach

I regret the long hiatus since the last post. Neither my health nor my life currently seem to cooperate with a regular schedule of updates, and I am not sure when I can resume that. For today, I have two … Continue reading →

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Hohlhippen – A Living Tradition

Posted on 7 January 2026 by carlton_bach

I am still working on a longer article, but today at the supermarket I stumbled over something in the bargains shelves that made me take notice. I had mentioned Holhippen before and even made a version in the past, but … Continue reading →

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Rose Sugar and Rose Honey

Posted on 5 January 2026 by carlton_bach

I’ve been quite ill, but am getting better again. To aid my recovery and ease my sore throat, some medicinal preparations: To make rose juice ccxxviii) Cut roses as for Rosat (rose sugar), pound them very small and press out … Continue reading →

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Barley Porridge for Hungover Breakfast

Posted on 30 December 2025 by carlton_bach

I will be away from home over the New Year, so this will be the last recipe for 2025. It comes from the Oeconomia ruralis et domestica by Johannes Coler and may be suitable for the festive days ahead: To … Continue reading →

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Easter Cakes

Posted on 29 December 2025 by carlton_bach

These are two recipes for Easter cakes. The first one I already posted about. The second looks like a direct ancestor of German cheesecake, Käsekuchen: How to bake Preßmetzen at Easter (ccxxii, number missing) Prepare a good milk egg cheese … Continue reading →

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Boiled Sweets

Posted on 28 December 2025 by carlton_bach

They are called ‘strengthening little cakes’, but they’re just flavoured sugar and this is basically what it – apologies – boils down to. To make strengthening cakes (Krafft zaeltlin) ccxxv) Take fine sugar and pound it small. Take good rosewater … Continue reading →

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Rosewater Syrup for the Sick

Posted on 27 December 2025 by carlton_bach

Christmas is over, and I hope to have a little more time to dedicate to my recipe translation. Today, it’s just a brief one from book seven of Staindl’s cookbook. Item to make Lupp ccxxiiii) Make it this way: Take … Continue reading →

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Spice Wafers

Posted on 20 December 2025 by carlton_bach

Finally, some breathing space and another quick recipe from the end of book five of Staindl’s cookbook: Filled wafers, also called spread-on (auffgestrichens) ones cxcii) Take wafers and cut them into squares as long as a hand. Then take a … Continue reading →

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