Tag Archives: 16th century

List of Dishes from Tegernsee

I am not done yet with the Tegernsee lists. The calendar is particularly interesting, but also difficult to translate. One thing I have mostly complete by now is the list of dishes that would be served at different times throughout … Continue reading

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Preserving Quince Juice

Another recipe from Philippine Welser’s recipe collection, another luxury. This is the earliest description I have yet found of the spoon test: 5 If you want to prepare quince juice First take the quinces and have them peeled. Cut them … Continue reading

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Clarifying Sugar with Philippine Welser

Another source begins. Recipe 1 in the recipe collection owned by Philippine Welser (c. 1550): 1 Clarifying sugar Take one pound of sugar and the white of an egg, beat this well with a spoon and put it into the … Continue reading

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Fritters from the Tegernsee List

Again a longer hiatus, but here is another interesting part of the Tegernsee list. We cannot reconstruct the dishes here because the majority of ingredients do not seem to have come from managed stores, but the variety of fritters served … Continue reading

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Cooking Rice

Time is in very limited supply, but I would like to point out an interesting parallel. This recipe from the Mondseer Kochbuch (and its parallels) provides an illustration of the way rice was prepared: 164 To prepare rice well Of … Continue reading

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Mus Dishes from the Tegernsee List

Another piece of the Tegernsee list. This is a section on Gmüeß, a word that at the time usually refers to side dishes. Its modern cognate, Gemüse, means vegetables, but its origin is with the word Mus, a dish of … Continue reading

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Soups from the Tegernsee List

The Tegernsee list provides instructions for stores to be issued for soups, and it does so twice, in headings 3 and 11. I do not know why. 3 This much is brought to the kitchen for 40 persons For almond … Continue reading

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Dairy Dishes (a new and interesting source)

I’m working with a new and very interesting source, the Kochbüchlein aus Tegernsee, and today I can share the first bit of it. The translation is more challenging that straightforward recipes, so the intervals between posts are liable to stay … Continue reading

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Gebrannte Mandeln

Today, I tried my hand at the sugar-coated treats so typical of German fairgrounds and Weihnachtsmärkte. The process seems simple enough: Sugar (in this case, 150 grammes) is heated in a pan together with some liquid, 100 ml of water … Continue reading

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Playing with Stollen

In Germany today, Stollen is for Christmas and to many, it is not Christmas without proper Stollen, often specifically called Christstollen or Weihnachtsstollen. The name itself just means a round, thick object which is why in modern German, it also … Continue reading

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