Tag Archives: 16th century

Venison Pastries Hot and Cold

Posted on 2 November 2025 by carlton_bach

I am sorry for yet another long silence and must say that, for reasons mostly good, there are more demands on my time coming up and I expect more such dry spells. However, I will continue to try and post … Continue reading →

Posted in Uncategorised | Tagged , , | Leave a comment

Making Almond Chicken Soup

Posted on 25 October 2025 by carlton_bach

Last week, I posted a recipe for chicken soup from Balthasar Staindl’s 1547 cookbook. This week, I was able to try it out and I am very happy with it. To make chicken broth of almonds clxxviii) Take half a … Continue reading →

Posted in Uncategorised | Tagged , , | Leave a comment

Italian-Style Hams

Posted on 21 October 2025 by carlton_bach

Another piece of Balthasar Staindl’s culinary craft designed to mimic expensively imported specialties from beyond the Alps: To make Italian hams (Wälsch Hammen) Have the hams taken out of the skin so that nothing else, no braet, attaches to them. … Continue reading →

Posted in Uncategorised | Tagged , , | Leave a comment

Almond Chicken Soup

Posted on 16 October 2025 by carlton_bach

We do not have a lot of soup recipes surviving, and this one from Balthasar Staindl looks like it will even be tasty: To make chicken broth of almonds clxxviii) Take half a pound of almonds, three small egg yolks … Continue reading →

Posted in Uncategorised | Tagged , | Leave a comment

Re-Shaped Chicken Legs

Posted on 14 October 2025 by carlton_bach

Here is another recipe from Staindl’s cookbook that goes back to a deep tradition: To make a chicken ‘put back on the bone’ (angelegts Huen) clxxi) Take a hen of a capon, either old or young, cut it apart, remove … Continue reading →

Posted in Uncategorised | Tagged , , , , | Leave a comment

The Pear Juice Experiment

Posted on 12 October 2025 by carlton_bach

Over two years ago, I posted a recipe for pear juice reduction from the Oeconomia ruralis et domestica by Johannes Coler. It read thus: Pear juice is made thus (marginalia: to make pear juice) Take juicy pears such as Speckbirn … Continue reading →

Posted in Uncategorised | Tagged , , , | 1 Comment

Tongue Pickled with Beetroots

Posted on 10 October 2025 by carlton_bach

This is a really interesting recipe from Balthasar Staindl, but I am not at all sure I am reading it right. To make a pickled tongue clxviii) Take a tongue, cut the hind part (troß) and the (attached) meat off … Continue reading →

Posted in Uncategorised | Tagged , , | Leave a comment

Capon Ravioli

Posted on 5 October 2025 by carlton_bach

Today, it’s just a short recipe, again from Balthasar Staindl. I returned from a cooking extravaganza over the long weekend, preparing a Valois Burgundian-inspired feast with a Dutch friend who throws the most awesome parties like that. More of that … Continue reading →

Posted in Uncategorised | Tagged , | Leave a comment

Freezing and Salting Pork

Posted on 30 September 2025 by carlton_bach

No, I’m not talking about the industrial revolution. Sometimes, you just find things in old recipe books that make you do a double take. This is one of those, from Balthasar Staindl in 1547. Since I wont be able to … Continue reading →

Posted in Uncategorised | Tagged , , , , | Leave a comment

Flaming Pig Heads and Textual Transmission

Posted on 29 September 2025 by carlton_bach

As I got deeper into the ‘meat’ section of Balthasar Staindl’s 1547 cookbook, I came across a funny little party trick. A pig’s head is set on fire with ginger-scented brandy: Pig heads clvi) If you want to prepare a … Continue reading →

Posted in Uncategorised | Tagged , , , , , | Leave a comment