Tag Archives: Balthasar Staindl

Baked Marzipan

Another one of the long recipes in Philippine Welser’s collection, this one is for marzipan. 235 If you want to make a good strong marzipan (martza ban) Take shelled almonds, the best kind, 4 ounces, pine nuts that are fresh, … Continue reading

Posted in Uncategorised | Tagged , , , , | Leave a comment

Ragged Mus, a Milk Pasta

Today, it’s another short recipe from the collection of Philippine Welser, but a very interesting one: 162 If you want to make a ragged Mus (hader muß) Take an egg or 2 for 8 portions (barschonen). Prepare a fine dough … Continue reading

Posted in Uncategorised | Tagged , , , , , , , | Leave a comment

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 , , , | Leave a comment

Parmesan Osterfladen

I had some time to prepare for a teaching event next weekend and tried out two recipes from Marx Rumpolt: 44 Take of the dough with which you make tarts and roll it out round and thin. Brush it with … Continue reading

Posted in Uncategorised | Tagged , , , | Leave a comment

Multicoloured Jelly from de Rontzier

I am finally back (the trip was awesome) and will be bringing you more recipes. Tonight’s is an addition to the jelly recipes from de Rontzier that I thought deserved a post of its own: 20 Item if you would … Continue reading

Posted in Uncategorised | Tagged , , , | Leave a comment

Marzipan, Proper and Stretched

The Kuenstlichs und Fuertrefflichs Kochbuch has two recipes for marzipan: 45 To Make Marcepan Take half a pound of sugar and a whole pound of almonds. Pound the blanched almonds small in a mortar and add a little rosewater to … Continue reading

Posted in Uncategorised | Tagged , , , , | Leave a comment

An Easter Feast in 2021, part I

This is the second half of the socially distanced Easter feast we had in 2021, recipes from fifteenth and sixteenth century sources associated with Easter. The joyous excess in using eggs, butter, milk and meat reflects the long-awaited end of … Continue reading

Posted in Uncategorised | Tagged , , , , , | Leave a comment

A Lenten Feast in 2021

Today, a trip down memory lane. Back in 2021, I had made plans to get together with some good friends and cook a historical feast for Easter. In the end, COVID restrictions made the physical meeting impossible and we developed … Continue reading

Posted in Uncategorised | Tagged , , , , | Leave a comment

Baked marcipan from Balthasar Staindl

Today’s translation is as per the request of a friend 1. xvii. Take grated or ground almonds that are very fine , and when it is pounded, take fragrant rosewater , that makes it white. Add as much sugar as … Continue reading

Posted in Uncategorised | Tagged , | Leave a comment

Experiments in Sausage Making III: Renaissance Liver Sausage

A first test based on two similar recipes, both from the mid-sixteenth century. The first is from our already familiar Sabina Welser: If you want to make good liver sausage Firstly, take a quarter of a sow’s liver, and a … Continue reading

Posted in Uncategorised | Tagged , , , , , , , | Leave a comment