Tag Archives: Cgm 384

A Garbled Recipe

Posted on 24 April 2025 by carlton_bach

I am headed out to a medieval club event this weekend and have time, so it is just a brief recipe today. The Dorotheenkloster MS includes this gem: 213 For fritters in Lent Pound nut kernels and figs together in … Continue reading →

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Bent Fritters and a Scribal Error

Posted on 8 April 2025 by carlton_bach

The Dorotheenkloster MS includes a version of a very popular recipe for cheese fritters, with a twist: 214 For crooked fritters Grate good cheese and take half as much flour, and break eggs into it so it can be rolled … Continue reading →

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Two More Kol Reys Recipes

Posted on 16 February 2025 by carlton_bach

It is just a short post today – and probably none until Wednesday – but before I give you two more recipes, a brief note: A recipe in the Munich Cgm 384 manuscript (II.13) that I thought described a pancake … Continue reading →

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Leeks in Almond Milk

Posted on 28 January 2025 by carlton_bach

A short recipe from the Dorotheenkloster MS today, but an interesting and delicious one: 92 Of leeks Take the white bulbs and (cut) them small. Lay them in cold water overnight. In the morning, take them and press them out, … Continue reading →

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Serving a Calf’s Head

Posted on 22 December 2024 by carlton_bach

Just another short recipe today. As you read through oner after the other, you convince yourself that people in medieval Germany were really like us in their tastes. And then, you come across something like this: 17 A roast calf’s … Continue reading →

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Lung Sausage (again)

Posted on 11 December 2024 by carlton_bach

Today’s recipe from the Dorotheenkloster is one that occurs in several other sources. I will largely be repeating what I wrote about it when discussing its other iterations: 11 A roast dish of a bung (afterdarm) Take the bung (i.e. … Continue reading →

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Filled Crawfish

Posted on 22 October 2024 by carlton_bach

Here is another recipe from Philippine Welser’s collection with deep antecedents: 209 To make filled crawfish Take crawfish and boil them until they are done. Then take the claws and the tails, shell them, and chop them. Add small raisins … Continue reading →

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Experimenting with Sloes

Posted on 24 September 2024 by carlton_bach

While I was walking with my girlfriend on Sunday, we noticed a lovely stand of blackthorn on public land. Today, I went back there to gather some sloes and try out recipes. I had two in mind. The first is … Continue reading →

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Lenten Dessert

Posted on 6 April 2024 by carlton_bach

We followed the fish feast on Good Friday with a dessert of illusion foods: Pastries, bratwurst sausages, and porridge topped with fried lardons. All of them fit for Lent. The pastries are easiest: You simply fill them with something other … Continue reading →

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A Meatless Recipe Testing Session

Posted on 25 February 2024 by carlton_bach

On the anniversary of last year’s fritter experimenting session, I got together with some local friends from my mnedieval club for an arts & sciences meeting. I, of course, provided food. It was a good opportunity to try out a … Continue reading →

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