Tag Archives: Cgm 384

Cinnamon Honey Mustard from Meister Hans

Posted on 28 June 2023 by carlton_bach

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

Posted on 2 April 2023 by carlton_bach

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

Posted on 15 December 2022 by carlton_bach

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

Posted on 20 November 2022 by carlton_bach

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

Posted on 20 November 2022 by carlton_bach

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

Posted on 5 November 2022 by carlton_bach

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

Posted on 4 November 2022 by carlton_bach

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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Another two recipes for Kroseier

Posted on 3 November 2022 by carlton_bach

This time they’re from Cgm 384 II: 67 Fritters of kroßayer To make kroß ayer, break open eggs at the broad end and beat them very well. Add pepper and saffron and chopped parsley and sage. Cook (röschs) them in … Continue reading →

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Honey Sauce for Fish from Cgm 384 II

Posted on 2 November 2022 by carlton_bach

Another sauce – and possibly a roux 60 Sweet sauce Prepare a trout or a salmon or a whitefish (Inlancken) thus: In a sweet sauce with fish livers and grated gingerbread or with pepper bread (leppczelten oder mit pfeffer brott) … Continue reading →

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Fake Chopped Meat and Cracklings for Lent

Posted on 1 November 2022 by carlton_bach

Another two recipes from Cgm 384 II, these are illusion foods for meatless days. 58 A chopped dish (gehäckt) in Lent Make a gehäkt in Lent of chopped almonds. Colour part of them and leave the other part white, and … Continue reading →

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