Tag Archives: 16th century

Coler on Chestnuts in Alsace

Chestnuts are a winter delight in Germany, sold on Christmas markets fresh off the coals. They were never as plentiful here as they were in the Mediterranean, but Coler writes about them being common food in Alsace. That is indeed … Continue reading

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Dumpling Recipes from the Oeconomia, Part Three

These two recipes conclude the entries in the dumpling section (they are followed by fish recipes). They look like ancestors of modern Semmelknödel: In another way (marginalia: another way) Take a three-pfennig Semmel loaf and cut it into slices across … Continue reading

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Dumplings with Boiled Veal from the Oeconomia

Johannes Coler has a few Knödel recipes, and this is an interesting section: Of veal dumplings (marginalia: Making veal dumplings) Chop raw veal together well and chop good pieces of bacon with it. Add finely cut parsley and chop it … Continue reading

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Galantine with Live Fish from the Oeconomia

You know blackbirds in a pie, get ready for gudgeons in a jelly: To make a floating galantine (Gallart) (marginalia: To make galantine float) If you would make a floating galantine that is to float over the bowl, have an … Continue reading

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Beer Yeast from the Oeconomia

The Gründliche und Nütze Beschreibung is a lengthy text and I will probably not be able to post a section of it anywhere near daily, but in the process of looking through it I leafed through the Oeconomia again and … Continue reading

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Sauce for Beef from Cgm 384 (and everywhere else)

As we return to Cgm 384, this is one recipe we find in almost every recipe collection: 35 Sauce (Seltz) for a Loin Roast (lentpraten) Take the loin roast of a calf and roast it. Take rye bread and vinegar … Continue reading

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Continuity and Change in Sheet Cake

A few years ago, I first came across this recipe from the 1570 Low German print Koekerye for a flat buttered cake called Propheten Koke. 9 A prophets’ cakeTake eggs and white flour, make a dough of this, roll it … Continue reading

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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

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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

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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

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