Tag Archives: 16th century

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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Wheat Starch and Starch Pudding

Posted on 21 January 2026 by carlton_bach

It’s late and I’m tired, but here is another interesting thing I found in Balthasar Staindl: How you can make starch (Umerdumb) ccliiii) Take good, pure winter wheat that is picked over carefully and pour fresh water on it. Drain … Continue reading →

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Cowberry (and Elderberry) Sauce

Posted on 20 January 2026 by carlton_bach

This is the companion piece to yesterday’s cowberry preserve, a sauce that is clearly culinary: Sauce of Elderberries ccxxxvi) Make it this way: Take good, ripe elderberries that are quite black, break them off the stalks, and put them into … Continue reading →

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Preserving Cowberries

Posted on 19 January 2026 by carlton_bach

Just a quick one today: Staindl uses cowberries (aka lingonberries, Vaccinium vitis-idaea) in a preserve and a sauce. This is the preserve: To preserve cowberries (Paysselbeer, Vaccinium vitis-idaea) ccxxvii) Break the berries off the stalks and pull off the khondel … Continue reading →

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Golden Water – Spice Liquor

Posted on 18 January 2026 by carlton_bach

A short recipe today, and one not strictly culinary. Staindl gives instructions how to distill a spice-flavoured schnaps he calls Güldin wasser: Golden water ccxlviii) Item take one kandel of Malmasier (malmsey wine) or muscatel wine and one quarter more … Continue reading →

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Species and Triget – Spice Mixes

Posted on 17 January 2026 by carlton_bach

I regret the long hiatus since the last post. Neither my health nor my life currently seem to cooperate with a regular schedule of updates, and I am not sure when I can resume that. For today, I have two … Continue reading →

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Hohlhippen – A Living Tradition

Posted on 7 January 2026 by carlton_bach

I am still working on a longer article, but today at the supermarket I stumbled over something in the bargains shelves that made me take notice. I had mentioned Holhippen before and even made a version in the past, but … Continue reading →

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Rose Sugar and Rose Honey

Posted on 5 January 2026 by carlton_bach

I’ve been quite ill, but am getting better again. To aid my recovery and ease my sore throat, some medicinal preparations: To make rose juice ccxxviii) Cut roses as for Rosat (rose sugar), pound them very small and press out … Continue reading →

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