Tag Archives: 16th century

Some Lenten Recipes and their Transmission

Posted on 4 September 2026 by carlton_bach

Today, I want to look at two Lenten recipes from the Solothurn S 392 manuscript and their surprising parallels. B22 A chopped dish (gehäckt) in Lent Take blanched almonds chopped small, over half (of the dish), and take small raisins … Continue reading →

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Pork Roast served Northern Renaissance Style

Posted on 7 July 2026 by carlton_bach

Continuing the list of roast recipes from Franz de Rontzier begun yesterday, here is the section on pork. Note the author makes no distinction between domestic pig and wild boar. The two were much more similar then than they are … Continue reading →

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Serving Roast Beef Northern Renaissance Style

Posted on 6 July 2026 by carlton_bach

Roasting is generally something that historic recipe sources assume as a given; You take a piece of meat, stick it on a spit, and put it by the fire. Everybody who has ever tried it knows that there is a … Continue reading →

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Roasting Whole Oxen

Posted on 30 June 2026 by carlton_bach

There are few stereotypes about medieval food as persistent as the ‘roast beast’, and like most good stereotypes, it has a bit of truth to it. Being able to serve up an entire roast boar or ox displayed wealth and … Continue reading →

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Watch Out, Guard! – Feeding the Revolution XXVIII

Posted on 28 June 2026 by carlton_bach

Among the mercenary units that kings could hire in northwestern Europe, the ‘Black Guard’ was top tier. Landsknecht soldiers in their impressive finery, they had fearsome reputation for terrorising the countryside and their legendary battlecry was “Waar di, buur! De … Continue reading →

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Gingerbread War – Feeding the Revolution XXVI

Posted on 20 June 2026 by carlton_bach

Those of us who are fascinated by the past all learned at some point that a lot of people are, shockingly, not interested in history. As we studied more, we also learned that, to paraphrase Trotsky, history was often interested … Continue reading →

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Porridge-Eating Pagans – Feeding the Revolution XXIII

Posted on 27 May 2026 by carlton_bach

As you enter rural Northeastern Germany, you will quickly notice the way place names change. If you know your way around languages, you can also spot strange words in the local dialects. Village traditions are different. What you are seeing … Continue reading →

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Sweet-Sour Chard Salad

Posted on 11 May 2026 by carlton_bach

I got home a little earlier than expected, so here is another brief recipe from the Solothurn MS: A4 Cold chard as a dish Take chard that is young, with the root attached. Boil it in a courtly fashion (brüwe … Continue reading →

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Instant Horseradish Sauce

Posted on 10 May 2026 by carlton_bach

I’m afraid the coming week is shaping up to be extremely busy and I cannot promise any posts between now and after the coming weekend. Today; I want to at least give you a short thing, a sauce recipe from … Continue reading →

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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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