Tag Archives: 16th century

Piped Fritters

Predictably, again from the Kuenstlichs und Fuertrefflichs Kochbuch. 44 Piped Fritters (Spruetzen Kuechlein) Item take half a seidlein of blue (plae) milk into a pan and let it boil. When it is boiling, add flour so that it turns thick. … Continue reading

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‘Italian-Style’ Egg Pancakes

Another small recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 40 Pletzlein (Pancakes) as they are made in Italy, thin as the back of a knife Take eggs, beat them well for an egg pancake (ayerplatz), salt it, and take a … Continue reading

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Fried Cheese Sandwiches

Another recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 34 To Make Good Fledlein Take semel bread and cut it like for golden slices (tostes dorées, like French toast), and take grated cheese as though for frying kuechlein. Break eggs into … Continue reading

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Sixteenth-Century Liver Skewers

Merry Christmas to all who celebrate. Just a quick recipe from the Kuenstlichs und Fuertrefflichs Kochbuch today: 38 Who Wants to Roast a Liver Take the liver and cut it into pieces as big as walnuts. Stick lardons (spick specklein) … Continue reading

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Zwickau Chickens

I am finally back with a chicken recipe. Life was intense in the past week or so, I cooked a Late Roman feast (recipes and pictures to follow) and prepared Christmas cookies all the while covering for sick colleagues at … Continue reading

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Another Liver In a Caul Recipe

Life continues to throw stuff my way, so I apologise for missing another day. Today, there is only a short and familiar recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 37 To Roast Calf Liver Boil the liver and salt it. … Continue reading

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Roast Hare, Filled

My apologies for the irregular postings – I may have to reduce frequency for a bit, life is a tad overwhelming. Here is a brief recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 32 To Roast Young Hares that are Filled … Continue reading

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May Cake – a Herbal Tart

Another recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 33 Who (Would) Make a May Cake (mayenkuchen) Take Mayenkraut (could be greater celandine (chelidonium maius), ground elder (aegopodium podadraria) or woodruff (galium odoratum), though Grimm states this association is of recent … Continue reading

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Lemon Chicken

From the Kuenstlichs und Fuertrefflichs Kochbuch: 28 Chickens Cooked in Sauce (eingepickte) Take lemons (Lemoni). Brown (roeste) the chickens in fat, take them out into a pot and pour in half wine and half meat broth. Season it well with … Continue reading

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Lying-In Porridge

A recipe from the Kuenstlich und Fuertrefflichs Kochbuch: 26 A Porridge (Müßlein) for Women in Childbed Take fat, add a little white bread (Semelein) into it, and fry (prens) it as though for a gesprengten brueelein (?). Then two spoonfuls … Continue reading

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