Tag Archives: 16th century

Chilis in a Sixteenth-Century Garden

Today’s post will continue in the vein of earlier ones on the Columbian exchange in the German kitchen by looking at what Leonhart Fuchs says about “Indian pepper” in his 1543 New Kreüterbuch: Of Indian pepper (Cap CCLXXXI) Names: Indian … Continue reading

Posted in Uncategorised | Tagged , , | Leave a comment

Chicked Stewed in Wine

Another recipe from the Kuenstlichs und Fuertrefflichs Kochbuch, and an interesting parallel: 69 Steamed Chickens Roast the chickens until they are done, as is proper. Then put them into a pot in one piece and pour in Malvasier (malmsey wine) … Continue reading

Posted in Uncategorised | Tagged , , , | Leave a comment

Egg Fritters

I encountered real heroism today, and I am still a bit shaken by it. It’s also been a long workday, so today it’s a short fritter recipe rather than the complex jelly I had planned. From the Kuenstlichs und Fuertrefflich … Continue reading

Posted in Uncategorised | Tagged , | Leave a comment

Galantine (Jelly) Recipes from de Rontzier

The Kunstbuch includes a long list of ‘cool jellies’ with instructions for making them. Of white, red and yellow cool jellies 1 You put into a new pot wine, water, two and a half times as much wine as water, … Continue reading

Posted in Uncategorised | Tagged , | Leave a comment

“Peasant Dumplings”

Another recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 72 Peasant Dumplings (Bauren knödlein) Take pepper, and a good part of onions with it, but not too much. Chop it well together, but not too small. Melt (brenne) a good piece … Continue reading

Posted in Uncategorised | Tagged , , , | Leave a comment

Instructions for Boiling Fish

From the Kuenstlichs und Fuertrefflichs Kochbuch again: 73 To Boil Fresh Lampreys Take them and scald them in warm water. Then cut off their heads but do not cut off the tails. If you scald them well, you can draw … Continue reading

Posted in Uncategorised | Tagged , | Leave a comment

Raised Galantine of Turkey

I am done with the translation and two online classes on culinary history and just stumbled over this gem from de Rontzier: Raised (auffgehobenen) galantine of turkey 1 Item you leave a turkey whole and cool it in water (after … Continue reading

Posted in Uncategorised | Tagged , | Leave a comment

Another Choux Fritter

Apologies for being very busy, I am leaving you another short recipe from the Kuenstlichs und Fuertrefflichs Kochbuch today. These may be the ‘bruete kuechlein’ referenced yesterday’s recipe. 61 Briere küchlein Take water, add fat, not much, and salt it … Continue reading

Posted in Uncategorised | Tagged , | Leave a comment

Milk Fritters

I’m in the process of preparing for an online teaching event and thus busier than usual, so again I will be limiting you to a short recipe from the Kuenstlichs und Fuertreffliche Kochbuch: 67 To make Milk Fritters (Milchküchlein) Take … Continue reading

Posted in Uncategorised | Tagged , | Leave a comment

Round Gingerbread Fritters

Another recipe from the Kuenstlichs und Fuertrefflichs Kochbuch for today: Sugary, crunchy, spicy fritters. 56 To fry sugar fritters (Zucker Krepffle) Take twice-baked gingerbread (Leckuchen) and grate it nicely fine. Searce it through a colander (durchschlag) but (aber) let it … Continue reading

Posted in Uncategorised | Tagged , , , | Leave a comment