Tag Archives: Balthasar Staindl

Species and Triget – Spice Mixes

Posted on 17 January 2026 by carlton_bach

I regret the long hiatus since the last post. Neither my health nor my life currently seem to cooperate with a regular schedule of updates, and I am not sure when I can resume that. For today, I have two … Continue reading →

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Hohlhippen – A Living Tradition

Posted on 7 January 2026 by carlton_bach

I am still working on a longer article, but today at the supermarket I stumbled over something in the bargains shelves that made me take notice. I had mentioned Holhippen before and even made a version in the past, but … Continue reading →

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Rose Sugar and Rose Honey

Posted on 5 January 2026 by carlton_bach

I’ve been quite ill, but am getting better again. To aid my recovery and ease my sore throat, some medicinal preparations: To make rose juice ccxxviii) Cut roses as for Rosat (rose sugar), pound them very small and press out … Continue reading →

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Easter Cakes

Posted on 29 December 2025 by carlton_bach

These are two recipes for Easter cakes. The first one I already posted about. The second looks like a direct ancestor of German cheesecake, Käsekuchen: How to bake Preßmetzen at Easter (ccxxii, number missing) Prepare a good milk egg cheese … Continue reading →

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Boiled Sweets

Posted on 28 December 2025 by carlton_bach

They are called ‘strengthening little cakes’, but they’re just flavoured sugar and this is basically what it – apologies – boils down to. To make strengthening cakes (Krafft zaeltlin) ccxxv) Take fine sugar and pound it small. Take good rosewater … Continue reading →

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Rosewater Syrup for the Sick

Posted on 27 December 2025 by carlton_bach

Christmas is over, and I hope to have a little more time to dedicate to my recipe translation. Today, it’s just a brief one from book seven of Staindl’s cookbook. Item to make Lupp ccxxiiii) Make it this way: Take … Continue reading →

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Spice Wafers

Posted on 20 December 2025 by carlton_bach

Finally, some breathing space and another quick recipe from the end of book five of Staindl’s cookbook: Filled wafers, also called spread-on (auffgestrichens) ones cxcii) Take wafers and cut them into squares as long as a hand. Then take a … Continue reading →

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Capon Soup with Grated Cheese

Posted on 18 December 2025 by carlton_bach

Life has not let up much, but I have a brief recipe today. A capon soup with cheese clxxxix) Boil the capon in its own broth. Pour the broth onto toasted semel slices. Take good Wendish cheese or some other … Continue reading →

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Trying the Chicken in Wine-Lemon Sauce

Posted on 14 December 2025 by carlton_bach

The crazy density of the past week is slowly receding in the rear view mirror, and today I actually had the chance to try out a recipe from my recent batch: Staindl’s stewed chicken. To stew (einzudempffen) young hens clxxii) … Continue reading →

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A Variation on Spießkuchen

Posted on 7 December 2025 by carlton_bach

Tonight, I have another playful and quite demanding recipe, a variation on the theme of Spießkuchen, but richer and more decorative: A courtly dish called the circle/circlet (der raiff) cxcii) Serve it as a dish (ain richt, i.e. as part … Continue reading →

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