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Tag Archives: 16th century
Chicken in a Glass
The Innsbruck MS also contains the following recipe: 101 If you would make a boiled chicken in a glass, pluck the chicken and take off its skin. Leave on the feet and the neck, and chop the rest of the … Continue reading
Shaggy Mus – Milk Pasta
Today’s recipe from the Innsbruck MS is part of an interesting tradition, and it illustrates why names mean relatively little when you are researching German recipes: 25 If you would make a shaggy Mus (zottet müez), make sheets of dough … Continue reading
Beer Against Tiredness from Traveling
I am still on the train back home from an amazing two days at a culinary history event hosted by the Instytut Polski in Düsseldorf where I was privileged to present a historic recipe, meet some leading culinary history researchers, … Continue reading
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Tagged 16th century, medicinal, Oeconomia ruralis et domestica
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Experiment: Peasant Dumplings
The fourth post in our peasant food experiment, and the one that got away, as it were: Peasant Dumplings from the Kuenstlichs und Fuertrefflichs Kochbuch of 1559. 72 Peasant Dumplings (Bauren knödlein) Take pepper, and a good part of onions … Continue reading
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Tagged 16th century, experiment, Kuenstlichs und Fuertrefflichs Kochbuch
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Experiment: Bread Dumplings
More of our peasant food experiments. These recipes are two previously posted varieties of bread dumplings from the Oeconomia ruralis et domestica: (marginalia: To make dumplings in another way) Or take white bread (Semmel), lay them in water and let … Continue reading
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Tagged 16th century, experiment, Meister Hans, Oeconomia ruralis et domestica, parallel
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Veal Dumplings and Onion Garlic Sauce
The second entry from our peasant recipe experiment features veal dumplings and a highly speculative onion sauce. The dumpling recipe, which already featured here, is from the Oeconomia and is actually not associated with peasants except through the company it … Continue reading
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Tagged 16th century, experiment, Oeconomia ruralis et domestica
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Peasant Food Experiments: Coler’s Cabbage Cake
I am grateful to a friend of mine for hosting another of our recipe testing sessions on Good Friday this year. The focus this time was one “peasant food”. It probably needs saying that this is not what most peasants … Continue reading
Multicoloured Jelly from de Rontzier
I am finally back (the trip was awesome) and will be bringing you more recipes. Tonight’s is an addition to the jelly recipes from de Rontzier that I thought deserved a post of its own: 20 Item if you would … Continue reading
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Tagged 16th century, Balthasar Staindl, Franz de Rontzier, parallel
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Rumpolt on cooking Plateissen
I will be quite busy the coming week and do not expect to be posting much, so here is a set of recipes from Rumpolt to keep you busy. They are for the dried flatfish that were known and widely … Continue reading
Experiment: Liechtfesser
Another of the experiments made this Saturday: Liechtfesser from the Kuenstlichs und Fuertrefflichs Kochbuch: 49 Liechtfesser küchlein Take milk in a pan, salt it like soup and add fat. Half a seidlein of milk and a pletzlein of butter like … Continue reading
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Tagged 16th century, experiment, Kuenstlichs und Fuertrefflichs Kochbuch
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