Tag Archives: 16th century

Dagged Fritters

Another short recipe from Philippine Welser – I’m interpreting quite freely here, but I think it makes sense. 114 To make a pretty fringe (gefresch) around a tart Prepare a dough as though for hares’ ears (hasen nerla) and it … Continue reading

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Another Pudding Fritter

Another recipe from Philippine Welser’s collection, very similar to the ‘bag fritters’ I posted earlier. If you ever wondered how old metal pudding basins were – at least this old. 113 A Nuremberg fritter Item for 8 portions (barschon en) … Continue reading

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Bag Pudding Fritters

Two brief recipes from Philippine Welser’s collection, and I beg your forgbearance with all the gaps. I have once again been distracted by a fascinating source and had to finish a manuscript. Sadly, it does not look like my time … Continue reading

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Mortar Fritters

As we return to more regular shorter recipes, this is a species of choux paste frittrer. It is from the recipe collection of Philippine Welser, and the point appears to be that it puffs up quite spectacularly: 105 If you … Continue reading

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Antler-shaped fritters

I am sorry for the long silence. This weekend, I was busy cooking a historical wedding feast for the sister of a good friend in South Germany, which involved as good deal of preparation and some pretty crazy travel arrangements. … Continue reading

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A Sixteenth-Century Institutional Kitchen

We looked at the 1547 meal plan of the Heilig-Geist-Spital in Hamburg before. However, there is another interesting resource. Its fortunate survival allows us a glimpse of the kitchen in which all of these meals were produced. Kitchen inventories are … Continue reading

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A Sixteenth-Century Meal Plan

Like many cities throughout medieval Germany, Hamburg had a Spital. These charitable religious foundations were initially intended to provide shelter or permanent homes to the indigent and sick, but they tended to turn into a kind of retirement home. Though … Continue reading

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Wheel-cut Fritters

Another short recipe. I am still going through that source I found. Give me a few more days… 109 If you want to make a wheel-cut fritter (redel baches) Take good flour, put it on a board, pour on egg … Continue reading

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“Italian” Funnelcakes

Another short recipe for a very basic fritter rich with eggs today. I may have to ask your patience: I ran across an interesting source, but it may take a bit longer to write up. So there will be a … Continue reading

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Rosette Fritters

Just a short recipe today, but an interesting one. From the collection of Philippine Welser: 102 If you want to fry fritters over a mould (yber die medel) Take eggs and beat them well, and beat in a little wine. … Continue reading

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