Tag Archives: Cgm 384

Fritters from the Tegernsee List

Again a longer hiatus, but here is another interesting part of the Tegernsee list. We cannot reconstruct the dishes here because the majority of ingredients do not seem to have come from managed stores, but the variety of fritters served … Continue reading

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Geißlitz – a Raisin Dish

Another one from the Mondseer Kochbuch, and I am not quite sure what to make of it: 99 A black geißlitzl Take ½ libra of raisins and grind them finely so they become small. You shall take small ships (?schifflein) … Continue reading

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Pancake Mus

Apologies for the growing silences, it has been a few long days. Here are another couple of similar recipes from the Mondseer Kochbuch, these are for boiling pancakes in milk: 59 To prepare a spoon dish (muos) of roast pears … Continue reading

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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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