Tag Archives: 16th century

Shaggy Mus – Milk Pasta

Posted on 23 April 2023 by carlton_bach

Today’s recipe from the Innsbruck MS is part of an interesting tradition, and it illustrates why names mean relatively little when you are researching German recipes: 25 If you would make a shaggy Mus (zottet müez), make sheets of dough … Continue reading →

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Beer Against Tiredness from Traveling

Posted on 20 April 2023 by carlton_bach

I am still on the train back home from an amazing two days at a culinary history event hosted by the Instytut Polski in Düsseldorf where I was privileged to present a historic recipe, meet some leading culinary history researchers, … Continue reading →

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Experiment: Peasant Dumplings

Posted on 12 April 2023 by carlton_bach

The fourth post in our peasant food experiment, and the one that got away, as it were: Peasant Dumplings from the Kuenstlichs und Fuertrefflichs Kochbuch of 1559. 72 Peasant Dumplings (Bauren knödlein) Take pepper, and a good part of onions … Continue reading →

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Experiment: Bread Dumplings

Posted on 10 April 2023 by carlton_bach

More of our peasant food experiments. These recipes are two previously posted varieties of bread dumplings from the Oeconomia ruralis et domestica: (marginalia: To make dumplings in another way) Or take white bread (Semmel), lay them in water and let … Continue reading →

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Veal Dumplings and Onion Garlic Sauce

Posted on 9 April 2023 by carlton_bach

The second entry from our peasant recipe experiment features veal dumplings and a highly speculative onion sauce. The dumpling recipe, which already featured here, is from the Oeconomia and is actually not associated with peasants except through the company it … Continue reading →

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Peasant Food Experiments: Coler’s Cabbage Cake

Posted on 8 April 2023 by carlton_bach

I am grateful to a friend of mine for hosting another of our recipe testing sessions on Good Friday this year. The focus this time was one “peasant food”. It probably needs saying that this is not what most peasants … Continue reading →

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Multicoloured Jelly from de Rontzier

Posted on 9 March 2023 by carlton_bach

I am finally back (the trip was awesome) and will be bringing you more recipes. Tonight’s is an addition to the jelly recipes from de Rontzier that I thought deserved a post of its own: 20 Item if you would … Continue reading →

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Rumpolt on cooking Plateissen

Posted on 2 March 2023 by carlton_bach

I will be quite busy the coming week and do not expect to be posting much, so here is a set of recipes from Rumpolt to keep you busy. They are for the dried flatfish that were known and widely … Continue reading →

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Experiment: Liechtfesser

Posted on 1 March 2023 by carlton_bach

Another of the experiments made this Saturday: Liechtfesser from the Kuenstlichs und Fuertrefflichs Kochbuch: 49 Liechtfesser küchlein Take milk in a pan, salt it like soup and add fat. Half a seidlein of milk and a pletzlein of butter like … Continue reading →

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Experiment: Zucker Krepffle

Posted on 27 February 2023 by carlton_bach

The second in the series of experiments made on Saturday: the Zucker Krepffle from the Kuenstlichs und Fuertrefflichs Kochbuch: 56 To fry sugar fritters (Zucker Krepffle) Take twice-baked gingerbread (Leckuchen) and grate it nicely fine. Searce it through a colander … Continue reading →

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