Tag Archives: 19th century

Institutional Cuisine in 1826/27, Part Two: Feasts

Posted on 9 January 2026 by carlton_bach

I am returning once again to the Heilig-Geist-Spital in Hamburg whose sixteenth-century kitchen and inmate diet was the subject of previous posts. Continuing my look at the 1826 dietary from yesterday, today the focus shifts from the daily fare of … Continue reading →

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Institutional Cuisine in 1826/7, Part One

Posted on 8 January 2026 by carlton_bach

Today, I would like to return to the Heilig-Geist-Spital in Hamburg whose sixteenth-century kitchen and inmate diet was the subject of previous posts. Along with extensive documents from earlier days, Gaedechens’ 1889 article also preserves pieces of later information, including … Continue reading →

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Birthday Cake Studies

Posted on 25 August 2025 by carlton_bach

I’m breaking the routine of sixteenth-century fish recipes for a random rabbit hole. I was celebrating my birthday in the middle of bramble season and wanted to do something with that, so I decided to make a bramble streusel cake. … Continue reading →

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Of Rotkohl

Posted on 1 January 2025 by carlton_bach

The taste of winter in Germany is deep, rich purple. Few of the heavy, meaty dishes that mark festivities in the darkest time of the year come without Rotkohl. Stewed slowly and usually preserved in glass jars, it can now … Continue reading →

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A Failed Cake

Posted on 4 August 2024 by carlton_bach

I had six eggs that really needed using, so I decided to go a little out of my usual time period and try to use my new cake tins today. I picked out a recipe from the tried and tested … Continue reading →

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Wafer Fritters

Posted on 21 May 2024 by carlton_bach

Another set of recipes from Philippine Welser’s collection: 94 If you want to make wafer fritters (mandatten baches) Take almonds and grind or pound them small and see they do not turn oily. Moisten them with rosewater in a timely … Continue reading →

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Franzbrötchen

Posted on 17 March 2024 by carlton_bach

Today, my son and I visited his grandmother and she had bought Schoko-Quarkbrötchen (a nice, if slightly heavy kind of bun with chocolate flakes baked into it). My son, though, asked for a Franzbrötchen. This above all marks him out … Continue reading →

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Hamburger Klöben (1830)

Posted on 28 January 2024 by carlton_bach

Just as brief post today. A friend of my mother who is housebound said he enjoyed the Quarkstollen I baked in December very much and said he was sorry that he would have to wait until next Christmas for another … Continue reading →

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Playing with Stollen

Posted on 16 December 2023 by carlton_bach

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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Trying Out a Cake Mould

Posted on 20 October 2023 by carlton_bach

I suppose it is time to stop apologising for the gaps between my posts since this is turning out to be the new normal. But I am now home again and can give you the story of an experiment I … Continue reading →

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