Tag Archives: Cod Pal Germ 551

A Pancake Dish from Cgm 384 II

An interesting recipe. 13 A Pepper Sauce Dish Fry a pancake/sheet (plat) in a pan and cut it into cubes (wuirfellt). And prepare a black pepper sauce of bread, flour, and fish broth, and let the fried (das gebachen) boil … Continue reading

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Pepper Sauces for Fish from Cgm 384 II

More sauces. The second one is interesting. 9 Black Pepper Sauce Also prepare a black pepper sauce that is thick as though for venison to serve with carp (karpffen) or bream (brachsne) or tench (schligen) or other fish. Also prepare … Continue reading

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Two Electuaries from Cgm 384 I

Actually, the second one is not an electuary, it’s just called that. Welcome to the wild and wacky world of German culinary sources. 10 Electuary Take borage (burätz) electuary: Take 2 pounds of borage flowers and chop them small, take … Continue reading

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Three Latin recipes from Meister Eberhard

The manuscript ascribed to Meister Eberhard is obviously pieced together from a variety of sources, among them the manuscript tradition that produced Cod Pal germ 551 and the Königsberg MS. We get an impression of the rather haphazard process from … Continue reading

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A Fish Cooked Three Ways from Meister Eberhard

Since a good chunk of Meister Eberhard is just a repeat of Cod Pal Germ 551, I will not post each and every parallel. You can find them when I post the entire text. They are, from here on out: … Continue reading

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Fish fladen – and another parallel

The next recipe in Meister Eberhard again has a parallel in Cod Pal Germ 551, though this time only in section two. <<R11>> Item einen fladenn zu machenn von fischenn, welcherlej sie sind. To make a fladen of fish, whatever … Continue reading

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Gespöt – yet another parallel

The meaning of the name still eludes me, but finding this recipe in Meister Eberhard and both sections of Cod Pal Germ 551 further strengthens the case for a shared textual origin. <<R10>> Item wiltu machen ein essen in dem … Continue reading

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May Cake from Meister Eberhard

Looking at the similarities in the structure and technical vocabulary, I think we can safely say the recipe collections of of Meister Eberhard, the Königsberg MS and Cod Pal Germ 551 share more than a common culinary tradition. Beyond that, … Continue reading

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Liver Roasted in Caul, from Meister Eberhard

Here is another interesting case of a travelling recipe with close parallels in both Cod Pal Germ 551 and the Königsberg MS. <<R8>> Item ein essenn vonn einer lebernn eins kalbs. Item a dish made from the liver of a … Continue reading

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Stockfish Mus from Meister Eberhard

A short recipe that is notable mainly for being clearly parallel to one in Cod Pal Germ 551. The two texts clearly belong to the same tradition though, as we will see, Eberhard has more in common with the Kuchemaistrey … Continue reading

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