Tag Archives: Cgm 384

Differently Fake Morels

My apologies for the prolonged absence, I was busier than usual and am travelling to do some more experimental cooking this weekend. Today, all I have is a recipe from the Mondseer Kochbuch to take us a little closer to … Continue reading

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Medieval Nose-to-Tail Cooking

I just came to an agreement about publishing a complete and commented translation of Meister Hans, so I will reduce the number of recipes from that source in order to leave something new for the book. However, before I transition … Continue reading

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Almond Cheese from Meister Hans

Another recipe for almond ‘cheese’, this one is made with isinglass: Recipe #3 wiltu habn ain mandel käeß den mach also If you would have an almond cheese, make it thus Item, if you would have an almond cheese, you … Continue reading

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Cinnamon Honey Mustard from Meister Hans

Another commonplace sauce: Recipe #12 Von ainem guoten seniff Of a good mustard Item for a good mustard, take mustardseed and clean it and pound it finely and force it through a cloth that is closely woven. And pound cinnamon … Continue reading

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Hard Custards from the Innsbrucker Rezeptbuch

Today, I am starting a new source for translated recipes: The Innsbrucker Rezeptbuch (Cod. Vind. 5486). The medical issues are not letting up (fortunately, I am healthy now, but not everyone in my family is), so I ask your forbearance … Continue reading

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Another Liver In a Caul Recipe

Life continues to throw stuff my way, so I apologise for missing another day. Today, there is only a short and familiar recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 37 To Roast Calf Liver Boil the liver and salt it. … Continue reading

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Side Dishes for the Goose Roast

Of course, a roast does not stand on its own. We had other things with the goose, and all from fifteenth-century sources. First of all, garlic honey sauce from Cgm 384: 23 Galantine (galray) for a goose A garlic galantine … Continue reading

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A Fifteenth-Century Goose Roast

Yesterday, I had the opportunity to meet with a few good friends and try out some of the recipes from Cgm 384 and other fifteenth-century sources I translated. At the core of it was a goose, and excellent (and not … Continue reading

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Cgm 384 Translation Now Online

I am pleased to announce that the complete translation of the Munich Cgm 384 recipe collection is now online. I have been posting recipes from it for the past weeks and you may find the comments I made with them … Continue reading

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Batter-Fried Morels from Cgm 384 II

The real recipe for the earlier mock version: 69 Fried morels Take small morels, wash them very clean and cut off the stems. Make a thin batter of white flour and pour in a little wine. Colour and season it, … Continue reading

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