-
Recent Posts
Recent Comments
Archives
- April 2024
- March 2024
- February 2024
- January 2024
- December 2023
- November 2023
- October 2023
- September 2023
- August 2023
- July 2023
- June 2023
- May 2023
- April 2023
- March 2023
- February 2023
- January 2023
- December 2022
- November 2022
- October 2022
- September 2022
- August 2022
- July 2022
- June 2022
- May 2022
- April 2022
- March 2022
- February 2022
- January 2022
- December 2021
- November 2021
- October 2021
- September 2021
- August 2021
- July 2021
Categories
Meta
Tag Archives: 16th century
Egg Tarts from Philippine Welser
Another instance of this manuscript collecting many variations on a theme: 13 If you want to make an egg tart Take a Maß of milk and add ten eggs. Beat them well together and then put it into a pan. … Continue reading
Posted in Uncategorised
Tagged 16th century, Balthasar Staindl, parallel, Philippine Welser
Leave a comment
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
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
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
Posted in Uncategorised
Tagged 16th century, experiment, parallel, Philippine Welser, preservation
Leave a comment
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
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
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
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
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
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