Tag Archives: Balthasar Staindl

Scrambled Eggs

Posted on 6 July 2025 by carlton_bach

From Balthasar Staindl’s 1547 Kuenstlichs und Nutzlichs Kochbuch: To make an egg side dish (ayer gemueß) lxxii) Take as many eggs as you please, beat them well, take a little fat in a pan and pour the beaten eggs into … Continue reading →

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Two Lying-In Dishes

Posted on 3 July 2025 by carlton_bach

We are back with Balthasar Staindl’s 1547 cookbook, and still in the chapter on egg and dairy dishes. To make a boiled koch lxxi) Take eggs, three or four or five, stir them well, mix a little milk into it, … Continue reading →

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Another Milk Pasta Dish

Posted on 29 June 2025 by carlton_bach

I have had a little more time to do some experimenting and flea market hunting, but today, it is another milk pasta recipe from Staindl’s 1547 Kuenstlichs und nutzlichs Kochbuch. Unlike the last one, this is meant to resemble cooked … Continue reading →

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A Wedding Custard

Posted on 20 June 2025 by carlton_bach

Another short recipe from Staindl’s 1547 cookbook, interesting mainly because we are told on what occasion to serve it: To make an egg muoß lxi) Take the whites of ten eggs and stir (zwiers oder ruers) it cleanly. Take sweet … Continue reading →

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Chopped Porridge – A Milk Pasta

Posted on 18 June 2025 by carlton_bach

Another short recipe from Balthasar Staindl’s 1547 Kuenstlichs und Nutzlichs Kochbuch: To make a chopped porridge (koch) lxiiii) Make a dough with eggs, roll it out with force, and chop it small. You must always dust it with a little … Continue reading →

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Custard Cooked in a Bowl – Schuessel Muoß

Posted on 15 June 2025 by carlton_bach

I’m unfortunately very busy again, so there is just a short recipe from Balthasar Staindl’s 1547 cookbook today. Though actually, it’s two. To make a bowl mus (Schuessel muoß) lxii) Take five eggs to a mess (tisch), beat them, and … Continue reading →

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A Big Pancake

Posted on 12 June 2025 by carlton_bach

Another recipe from the 1547 Kuenstlichs und nutzlichs Kochbuch by Balthasar Staindl. This one looks like an ancestor of the Dutch baby. A risen (auffgangens) Reindellxiii) Make it this way: Take eight eggs and much more good cream than eggs. … Continue reading →

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It’s that apple (or onion) sauce again

Posted on 10 June 2025 by carlton_bach

Another pair of recipes in Balthasar Staindl’s 1547 Künstlichs und Nutzlichs Kochbuch describes a kind of sauce that we find again and again in sixteenth-century sources under different names. To make apple gescherb xlvi) Slice apples and fry them in … Continue reading →

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Battering and Frying Quinces

Posted on 5 June 2025 by carlton_bach

We have already amply demonstrated that Renaissance German cooks were very fond of dipping things in batter and frying them. The apple slices that we passed over yesterday seem to have been the most popular kind, and various versions occur … Continue reading →

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Black Fruit Tart

Posted on 4 June 2025 by carlton_bach

Today, we return to Balthasar Staindl’s 1547 Kuenstlichs und Nutzlichs Kochbuch to assemble a recipe he spreads out over several pages. We find it tacked on to casual instructions on how to fry apples (a common process, apparently): To fry … Continue reading →

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