-
Recent Posts
Recent Comments
- Inga Frank on A Late Antique Feast
- carlton_bach on Memories of a Plague Year
- Joe Lovell on Memories of a Plague Year
- Yulia on Welcome
- carlton_bach on Bent Fritters from Cgm 384 II
Archives
Categories
Meta
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
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 16th century, Kuenstlichs und Fuertrefflichs Kochbuch, parallel, Sabina Welser
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 16th century, Kuenstlichs und Fuertrefflichs Kochbuch
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
“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
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 16th century, Kuenstlichs und Fuertrefflichs Kochbuch
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 16th century, Kuenstlichs und Fuertrefflichs Kochbuch
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 16th century, Kuenstlichs und Fuertrefflichs Kochbuch
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 16th century, Kuenstlichs und Fuertrefflichs Kochbuch
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 16th century, Kuenstlichs und Fuertrefflichs Kochbuch, parallel, Sabina Welser
Leave a comment