Tag Archives: 16th century

Three Meals with Jesus

Posted on 6 May 2026 by carlton_bach

So, after another long hiatus, I’m back not with a recipe, but with museum pictures. I apologise. Times have been exceedingly busy and promise to stay so for a bit, but I will do my best to serve the blog … Continue reading →

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A Description of Danish Foodways

Posted on 1 April 2026 by carlton_bach

In honour of the day, I am once more departing from the Feeding the Revolution series to bring you a fragment from the rich non-recipe manuscript tradition of medieval Europe. I referred before to the Scottish (or Saxon?) dish and … Continue reading →

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New Source: Honey-Mustard Compost Sauce

Posted on 11 March 2026 by carlton_bach

I’ve not given up on the Feeding the Revolution series, but this week there is very little time and I wanted to post something. Here is the first recipe from the next source I’ll be getting into, the Solothurn Cod … Continue reading →

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Fresh Peas with Bacon

Posted on 26 February 2026 by carlton_bach

I’m looking forward to a hands-on workshop of historic cheesemaking at the weekend, so there may not be any longer posts for a couple of days, but before I leave, here is one more tidbit from Balthasar Staindl: Green peas … Continue reading →

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Feeding the Revolution: Pamphlets and Pancakes

Posted on 16 February 2026 by carlton_bach

Today, Emden is mostly a tourist destination; A pretty, oldfashioned town in a remote corner of the country. If most people have heard anything about the region of East Frisia that surrounds it, it is most likely the Ostfriesenwitze – … Continue reading →

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Honey-Pickled Walnuts Again

Posted on 1 February 2026 by carlton_bach

Not much time to write tonight, but here is a recipe from Staindl that is so close to the earlier manuscript tradition we can assume direct transmission. Preserved nuts ccxliii) Take the nuts while they are still unripe (koßlig), about … Continue reading →

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Another Sourdough Recipe – Gayßlitz of Oats

Posted on 29 January 2026 by carlton_bach

Staindl’s cookbook includes another recipe using sourdough starter, and I’m baffled. To prepare Gayßlitz cclxix) Have oats milled, but they must not be milled too finely. Then take sourdough (urhab) and soak it as though to make bread, (the quantity) … Continue reading →

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Sourdough Soup

Posted on 28 January 2026 by carlton_bach

This is a very interesting recipe from Balthasar Staindl’s cookbook. His name for it translates as ‘dust soup’: Staub soup cclxvii) Take three egg yolks to a table (auff ain tisch). Salt them and beat them well. Then take the … Continue reading →

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Fruit Paste Sweets

Posted on 25 January 2026 by carlton_bach

Here are two more interesting and potentially delicious recipes from Balthasar Staindl. They look a bit like the ancestry of pate de fruits: Perni (?) sauce ccxxxviii) These are red berries that you plant in gardens. Also break them off … Continue reading →

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Lebkuchen Marzipan Pastries

Posted on 23 January 2026 by carlton_bach

This may be the most decadent cookie I have yet come across, and I really want to try it one day. Last November, I posted two lebkuchen recipes from Balthasar Staindl. He also includes one piece of instruction what else … Continue reading →

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