Tag Archives: Balthasar Staindl

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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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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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

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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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