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Tag Archives: Anna Wecker
Fruit Tart with Forest Strawberries
For the dessert course of my Renaissance “small dishes” party, I returned to a recipe I had already wrestled with in the past: Anna Wecker’s strawberry tart. A tart of strawberries or gooseberries (Kreusel- oder Stichbeeren), whatever they be called … Continue reading
The Landsknecht Cookbook Booksigning Feast III
To continue from the previous posts: Thanks to a most gracious hostess, I was able to hold a booksigning party to mark the launch of my Landsknecht Cookbook and prepare a Renaissance feast for the occasion. First off: Yes, the … Continue reading
Almond-stuffed Cookies for a Vigil
A friend of mine who is in the same medieval society as me was inducted into the “Order of the Laurel” last weekend. This is our club’s way of recognising outstanding achievement in the study and recreation of historical things … Continue reading
Strawberry Tart and Why Varietals Matter
Here is a recipe from my current grand projet, the Koestlichs New Kochbuch by Anna Wecker. This is an amazing resource for reconstructing kitchen practice and I hope to publish it as a book sometime next year. The translation is … Continue reading
Renaissance Nibbles for a Pity Party IV
My apologies for the delay in posting new recipes. I am in the middle of moving and will likely miss a few more days before things return to an even keel. Here, though, is the rest of the Pity Party … Continue reading
Renaissance Nibbles for a Pity Party III
As the series continues, we come to a favourite recipe tried before, and one that I will surely use again. I included a version of it in the English edition of my Landsknecht Cookbook (soon to be available from booksellers … Continue reading
Renaissance Nibbles for a Pity Party II
This is the second post on the food served at last weekend’s pity party, and we are now diving into the pastries. These are both from the 1598 Koestlich New Kochbuch by Anna Wecker, my current major translation project. Renaissance … Continue reading
Almond milk from Anna Wecker
This is easily the most detailed recipe for making almond milk I have seen in any period source, so I think this is a good day to put it out here. Anna Wecker is my next full length translation project, … Continue reading