Tag Archives: 16th century

Honeyed Pear Puree

Today’s recipe is not very interesting culinary terms, but for technique. From the Dorotheenkloster MS: 78 A müs of pears Take a clean, dry pot and put pears in it. Remove the stems and the flowers (the remnants of the … Continue reading

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Testing the Sloe Mustard

To make up for my longer absence over the weekend, here is a second post. Last autumn, I collected sloes to try out a few recipes. One of them was for a mustard from the Oeconomia ruralis et domestica: However, … Continue reading

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Of Rotkohl

The taste of winter in Germany is deep, rich purple. Few of the heavy, meaty dishes that mark festivities in the darkest time of the year come without Rotkohl. Stewed slowly and usually preserved in glass jars, it can now … Continue reading

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Another Blanc Manger

This is the final recipe from Philippine Welser’s collection. I must ask your patience – the full translation will go up sometime in December, I hope. 246 To make a white mues or bla manschy First take rice and wash … Continue reading

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A Chard Tart in March

This is the penultimate recipe in the collection of Philippine Welser, a variation on a very common theme of ‘green tart‘ and a reminder that all food was seasonal: 245 To make a tart of greens (Kraut Turten) of very … Continue reading

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Sweet Fish Tart

It has been a long day, so there is a brief recipe. From Philippine Welser’s collection: A sweet fish tart 244 To make a fish tart In the beginning, you must take a piece of fish, be it trout, pike, … Continue reading

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A Very Refined Green Tart

Another recipe from Philippine Welser’s collection, this one is for a green tart made with sage: 243 To make a green tart First, you need just sage, or also chard, parsley, and other herbs, according to everyone’s pleasure and taste. … Continue reading

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A Black Tart

Today, I can continue the colour tart sequence from Philippine Welser’s recipe collection: 242 To make a black tart You must take eight, ten, twelve, or up to fourteen good pears according to whether they are large or small and … Continue reading

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The Other White Tart

The recipe for a white custard tart in Philippine Welser’s collection has a companion that refers back to it. Here they are side by side: 240 How to make good tarts in several ways To make white tarts Firstly, you … Continue reading

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Two Meat Galantines

I am back to my recipes and will be posting two related ones today to make up for the fact I will probably not be sharing one tomorrow – I expect the day to be quite long. From the collection … Continue reading

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