Tag Archives: Balthasar Staindl

Fresh Peas with Bacon

Posted on 26 February 2026 by carlton_bach

I’m looking forward to a hands-on workshop of historic cheesemaking at the weekend, so there may not be any longer posts for a couple of days, but before I leave, here is one more tidbit from Balthasar Staindl: Green peas … Continue reading →

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Honey-Pickled Walnuts Again

Posted on 1 February 2026 by carlton_bach

Not much time to write tonight, but here is a recipe from Staindl that is so close to the earlier manuscript tradition we can assume direct transmission. Preserved nuts ccxliii) Take the nuts while they are still unripe (koßlig), about … Continue reading →

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Another Sourdough Recipe – Gayßlitz of Oats

Posted on 29 January 2026 by carlton_bach

Staindl’s cookbook includes another recipe using sourdough starter, and I’m baffled. To prepare Gayßlitz cclxix) Have oats milled, but they must not be milled too finely. Then take sourdough (urhab) and soak it as though to make bread, (the quantity) … Continue reading →

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Sourdough Soup

Posted on 28 January 2026 by carlton_bach

This is a very interesting recipe from Balthasar Staindl’s cookbook. His name for it translates as ‘dust soup’: Staub soup cclxvii) Take three egg yolks to a table (auff ain tisch). Salt them and beat them well. Then take the … Continue reading →

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Fruit Paste Sweets

Posted on 25 January 2026 by carlton_bach

Here are two more interesting and potentially delicious recipes from Balthasar Staindl. They look a bit like the ancestry of pate de fruits: Perni (?) sauce ccxxxviii) These are red berries that you plant in gardens. Also break them off … Continue reading →

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Lebkuchen Marzipan Pastries

Posted on 23 January 2026 by carlton_bach

This may be the most decadent cookie I have yet come across, and I really want to try it one day. Last November, I posted two lebkuchen recipes from Balthasar Staindl. He also includes one piece of instruction what else … Continue reading →

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Wheat Starch and Starch Pudding

Posted on 21 January 2026 by carlton_bach

It’s late and I’m tired, but here is another interesting thing I found in Balthasar Staindl: How you can make starch (Umerdumb) ccliiii) Take good, pure winter wheat that is picked over carefully and pour fresh water on it. Drain … Continue reading →

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Cowberry (and Elderberry) Sauce

Posted on 20 January 2026 by carlton_bach

This is the companion piece to yesterday’s cowberry preserve, a sauce that is clearly culinary: Sauce of Elderberries ccxxxvi) Make it this way: Take good, ripe elderberries that are quite black, break them off the stalks, and put them into … Continue reading →

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Preserving Cowberries

Posted on 19 January 2026 by carlton_bach

Just a quick one today: Staindl uses cowberries (aka lingonberries, Vaccinium vitis-idaea) in a preserve and a sauce. This is the preserve: To preserve cowberries (Paysselbeer, Vaccinium vitis-idaea) ccxxvii) Break the berries off the stalks and pull off the khondel … Continue reading →

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Golden Water – Spice Liquor

Posted on 18 January 2026 by carlton_bach

A short recipe today, and one not strictly culinary. Staindl gives instructions how to distill a spice-flavoured schnaps he calls Güldin wasser: Golden water ccxlviii) Item take one kandel of Malmasier (malmsey wine) or muscatel wine and one quarter more … Continue reading →

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