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Tag Archives: 16th century
Moulded Marzipan Chanterelles
A playful dish from Staindl’s 1547 Künstlichs und Nutzlichs Kochbuch: Chanterelles made from Almonds x) Take ground almond as you grind it in a grinding bowl (reyb scherben) and mix it with sugar and rosewater so that it becomes quite … Continue reading
Coloured Rice Pudding in Almond Milk
As promised, here is the first recipe from my next project, the 1547 Kuenstlichs und Nutzlichs Kochbuch by Balthasar Staindl. It is fairly conventional: Gerendte Milk Take rice and pound it fine, strain it through a sieve, then take almond … Continue reading
More Blanc Manger
If there is one dish no medieval recipe collection can be without, it seems to be blanc manger, chicken breast cooked with almond milk and rice. The Dorotheenkloster MS has three such recipes: 126 A courtly gmüs of old chickens … Continue reading
Spicy Noodles
It is not often that we come across savoury vegetarian dishes in medieval or Renaissance collections. This is one of the most interesting, and I am departing from the Dorotheenkloster MS to honour a vegetarian friend’s birthday with it. From … Continue reading
Possibly Semmelknödel
Here’s a tantalising opportunity to interpret on very thin ice. The Dorotheenkloster MS includes a brief recipe for – something: 113 A plain (slechtz) dish Take good broth, saffron, sage, and vinegar that is moderately sour and let it boil … Continue reading
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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Tagged 15th century, 16th century, Dorotheenkloster MS, parallel, Walter Ryff
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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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Tagged 16th century, experiment, Oeconomia ruralis et domestica, preservation
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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
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
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