Tag Archives: 16th century

Tortoise Recipes in de Rontzier

Posted on 16 February 2023 by carlton_bach

Following the tortoise recipes from Rumpolt, today’s quest for the roots of buccaneer cuisine takes me to de Rontzier. Sadly, this list of recipes shows only why Rumpolt’s work towers over his. Of Tortoises (Schildpatten) 1 You boil them in … Continue reading →

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Rumpolt on Tortoises

Posted on 15 February 2023 by carlton_bach

I am still doing research for my book project on buccaneer cuisine. One of the foods that are mentioned in every account is turtle meat, and I was wondering to what extent the preparations described in out sources would have … Continue reading →

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“Brown Cloth” from de Rontzier

Posted on 14 February 2023 by carlton_bach

Towards the end of his chapter on jellies, Franz de Rontzier gives instructions that must have made complete sense to his contemporaries: If you would make Brauntuch (lit: brown cloth) that are used for jelly, pound black cherries in a … Continue reading →

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Sweet Egg ‘Müßkochen’

Posted on 12 February 2023 by carlton_bach

I am in South Germany for a really great culinary experience, so with a day of travel ahead, here is a short recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 76 To Cook a Spoon Dish (Ein Müßkochen) Take thick milk … Continue reading →

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Rose (and Flower) Sugar

Posted on 10 February 2023 by carlton_bach

I expect to be back at my computer late tonight, if at all. Thus, here is an early and short recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 80 To Prepare Rose Sugar or other Sugar Take three Lot of sugar … Continue reading →

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Two Trisanet Recipes

Posted on 9 February 2023 by carlton_bach

The Kuenstlichs und Fuertrefflichs Kochbuch frequently instructs us to season dishes with a spice mixture called Trisanet. Towards the end of the book, we find two recipes for it: 78 A Trisanet Take half a pound of sugar, one Lot … Continue reading →

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Maize according to Leonhart Fuchs

Posted on 7 February 2023 by carlton_bach

Another post in the intermittent series about the impact of the Columbian exchange in Germany. This is the entry on maize (Zea mays) in Leonhart Fuchs 1543 New Kreüterbuch: Of Turkish Corn (Türckischem Korn) Names: The present plant was also … Continue reading →

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Peach Salad

Posted on 5 February 2023 by carlton_bach

I spent some quality time with my son and helped a good friend’s daughter with history homework, so now I am short of time. Therefore, here is just a short recipe from the Kuenstlichs und Fuertrefflichs Kochbuch (imitation NOT recommended): … Continue reading →

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Chilis in a Sixteenth-Century Garden

Posted on 4 February 2023 by carlton_bach

Today’s post will continue in the vein of earlier ones on the Columbian exchange in the German kitchen by looking at what Leonhart Fuchs says about “Indian pepper” in his 1543 New Kreüterbuch: Of Indian pepper (Cap CCLXXXI) Names: Indian … Continue reading →

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Chicked Stewed in Wine

Posted on 3 February 2023 by carlton_bach

Another recipe from the Kuenstlichs und Fuertrefflichs Kochbuch, and an interesting parallel: 69 Steamed Chickens Roast the chickens until they are done, as is proper. Then put them into a pot in one piece and pour in Malvasier (malmsey wine) … Continue reading →

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