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Tag Archives: 16th century
Fruit Tart with Forest Strawberries
For the dessert course of my Renaissance “small dishes” party, I returned to a recipe I had already wrestled with in the past: Anna Wecker’s strawberry tart. A tart of strawberries or gooseberries (Kreusel- oder Stichbeeren), whatever they be called … Continue reading
Eierkuchen after de Rontzier
Another of the “small dishes” that are so interesting are what de Rontzier calls Eyerkuchen. In modern German, that word described a flat, flappy pancake, but what he is talking about looks more like a frittata or Spanish tortilla: Of … Continue reading
Chicken Offal by de Rontzier – Renaissance Party I
This Sunday, I had a few friends visit me in my new apartment to chat and try out some recipes with me. One of these was from Franz de Rontzier whose cookbook preserves a large number of what he terms … Continue reading
Garlic and Onions according to Meister Eberhard
Just a quick passage tonight, it’s been a long day Onions are hot in the fourth degree and moist in the third and cause unchastity and headaches. To those who eat them raw they cause bad moisture and bring great … Continue reading
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Tagged 15th century, 16th century, Hieronymus Bock, Meister Eberhard, Teutsche Speißkammer
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Hieronymus Bock on Types of Bread
Here is some more of what Bock has to say about different varieties of bread in his Teutsche Speißkammer: Of what crops and grains the best bread is baked The ancients (die alten) had best and most prominent bread prepared … Continue reading
Bread, according to Eberhard and Bock
One of the chapters in Meister Eberhard’s dietetic section concerns bread: <<U68>> Hienach volgt ein capitell von dem prot. Hereafter follows a chapter about bread. Rhazes says that among all grains, wheat is best. Therefore the bread you eat shall … Continue reading
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Tagged 15th century, 16th century, Hieronymus Bock, Meister Eberhard, Teutsche Speißkammer
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Lettuce by Meister Eberhard and others
The Meister Eberhard manuscript follows its recipe section with a lengthy discussion of the health benefits and risks of various foodstuffs. The text is very conventional, frequently refers to academic authorities, and may well be a copy of a vernacular … Continue reading
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Tagged 12th century, 15th century, 16th century, Hieronymus Bock, Hildegardis Bingensis, Meister Eberhard
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Liver Roasted in Caul, from Meister Eberhard
Here is another interesting case of a travelling recipe with close parallels in both Cod Pal Germ 551 and the Königsberg MS. <<R8>> Item ein essenn vonn einer lebernn eins kalbs. Item a dish made from the liver of a … Continue reading
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Tagged 15th century, 16th century, Cod Pal Germ 551, Franz de Rontzier, Königsberg MS, Meister Eberhard, parallel
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Finishing de Rontzier’s Sausages
Again I must apologise for the long silence. My health has not been the best, and I had the opportunity to see the “Untergang des Römischen Reiches” exhibit in Trier, which took a lot of time and energy. Here, at … Continue reading
Pork Sausages from de Rontzier
We are almost done with the sausages in de Rontzier. These are the pork recipes: Sausages of domestic pig or wild boar 1 You chop pork and roe deer venison, one as much as the other, with the intestinal fat … Continue reading