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Tag Archives: Balthasar Staindl
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
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Tagged 16th century, Balthasar Staindl, Franz de Rontzier, parallel
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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
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
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Tagged 15th century, 16th century, Balthasar Staindl, experiment, Meister Eberhard, Sabina Welser
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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
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Tagged 15th century, 16th century, Balthasar Staindl, Innsbruck MS, Lent
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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
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
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Tagged 15th century, 16th century, Balthasar Staindl, experiment, fruit, Meister Hans, Sabina Welser, sausage
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