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Tag Archives: 16th century
Eating Crow from the Oeconomia
I have said before people in Renaissance Germany would eat almost anything with wings on. Here is a rare description of how to cook crow, from the Oeconomia of Johannes Coler. Peasants in Silesia eat them young because they have … Continue reading
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Tagged 16th century, Marx Rumpolt, Oeconomia ruralis et domestica
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Herbstmilch from the Inntalkochbuch and beyond
Older Germans associate the word Herbstmilch with a surprisingly successful 1989 movie about the life of a young woman in rural Bavaria in the 1920s and 1930s. The eponymous dish was a staple of Alpine cuisine, a form of milk … Continue reading
Pickling chickens from the Inntalkochbuch
A short recipe, but an interesting date shift <<13>> Von eingepickten hünern Pickled chickens Take raisins, onions, almonds, vinegar and wine, cut the chickens into three parts, put them in(to the pickle), season them with spices, and serve. This is … Continue reading
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Tagged 15th century, 16th century, Inntalkochbuch, Oeconomia ruralis et domestica, parallel, preservation
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Adulterated beef – a warning from the Oeconomia
How to make sure you are not sold horse or donkey by those tricksy Danes… (marginalia: meat that is bought from Denmark and how expensively one buys the tun in the port cities) I must set down another compendium to … Continue reading
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Tagged 16th century, Oeconomia ruralis et domestica, preservation
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Almond jelly from the Oeconomia
Another one of the detailed descriptions I enjoy finding so much. Just about every recipe book has a description of almond cheese, but Johannes Coler is one of the few to go into detail. To make good almond cheese (marginalia: … Continue reading
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Tagged 16th century, illusion food, Oeconomia ruralis et domestica
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Almond milk from Anna Wecker
This is easily the most detailed recipe for making almond milk I have seen in any period source, so I think this is a good day to put it out here. Anna Wecker is my next full length translation project, … Continue reading
Redcurrant sauce from the Oeconomia
German cuisine loves to serve cowberry or redcurrant sauces with roast meat, especially venison. I did not know how far back this tradition goes: Here is a late sixteenth century description with interesting pointers to the distinction between medicinal and … Continue reading
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Tagged 16th century, Oeconomia ruralis et domestica, preservation
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About lampreys, from the Oeconomia
Apologies for the lack of a post yesterday, I was stuck on a train till two in the morning. For Good Friday today, how to preserve lampreys until Lent, among other things. … Smoked lampreys are also a quick dish, … Continue reading
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Tagged 16th century, Lent, Oeconomia ruralis et domestica, preservation
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Stockfish from the Oeconomia
Good Friday is nearly upon us, and I return once more to my recipe standby for lean days, Johannes Coler’s Oeconomia. Here is how to make stockfish. How you should cook stockfish (marginalia: stockfish) Take the stockfish and soften it … Continue reading
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Tagged 16th century, Lent, Marx Rumpolt, Oeconomia ruralis et domestica, preservation
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An Easter Feast in 2021, part II
This is the second part of the recipes from the socially distanced Easter Feast we had in 2021. It followed the Saturday Lenten Feast with a single-minded focus on meat and eggs, long forbidden and now finally available in great … Continue reading
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Tagged 16th century, experiment, libellus de lacte, Sabina Welser
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